Sweet Dill Refrigerator Pickles
Jodi says: Cukes are already turning up at our local farmer's markets here in MO. What a nice addition to a July 4th picnic.
Dill and cucumbers are natural companions in a number of dishes. I turn to this recipe every summer when my garden is in full bloom. My family can hardly wait to eat these pickles.—Kay Curtis, Guthrie, Oklahoma
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 50
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 cups sugar
- 2 cups water
- 1/4 cup salt
- 2 cups vinegar
- 3 quarts cucumbers sliced unpeeled
- 1 large onion sliced
- 3/4 cup fresh dill to 1 cup minced
- Carbohydrate 1.22054929839853 g
- Cholesterol 0 mg
- Fat 0.0316727999477718 g
- Fiber 0.169243500678221 g
- Protein 0.192811099675438 g
- Saturated Fat 0.0103960999811634 g
- Serving Size 1 1 Serving (52g)
- Sodium 2233.99568141742 mg
- Sugar 1.05130579772031 g
- Trans Fat 0.00984160498169987 g
- Calories 7 calories
In a saucepan, combine sugar, vinegar, water and salt. Bring to a boil and boil 1 minute. In a large nonmetallic container, combine cucumbers, onion and dill. Pour dressing over; cool. Cover and refrigerate at least 3 days before serving. Stir occasionally. Yield: 3-1/2 quarts.
