Slightly Sweet Dill Refrigerator Pickles

4.8(19)

Substituting rice vinegar (instead of cider or wine vinegar) produces a pickle that's less tart.

by Amelia Saltsman·published 2008-04-29

Servings

Makes 2 quarts

Total time

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Calories / serving

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Ingredients (10)

serves

1 small sweet onion (such as Vidalia or Maui), thinly sliced
2 pounds medium pickling cucumbers, scrubbed, cut into 1/4-inch-thick roundscucumber
1 large bunch dill, coarsely chopped (stems included)dill
1 tablespoon yellow mustard seedsmustard-seed
2 teaspoons whole white peppercornspeppercorn
1 1/2 cups apple cider vinegarapple-cider-vinegar
1 cup waterwater
1 cup sugarsugar
3 tablespoons coarse kosher saltsalt
2 teaspoons dill seedsdill-seed

Instructions (3 steps)

01Divide sliced onion between two 1-quart wide-mouth glass jars. Pack cucumber slices horizontally in jars. Top each jar with dill.
02Using mortar and pestle or resealable plastic bag and mallet, crush mustard seeds and peppercorns together. Place crushed spices in medium saucepan. Add vinegar, 1 cup water, sugar, coarse salt, and dill seeds. Bring mixture to boil over medium-high heat, stirring until sugar dissolves.
03

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Not rich — missing servings, total time, or calories.