July 21, 2011 11:45 pm

Slightly Sweet Dill Refrigerator Pickles

Posted In: Uncategorized
Posted July 21, 2011 by Victory Farms
Andrea Westcot From Bon Appetit, June 2008 Available online at www.epicurious.com Because these pickles aren’t actually being preserved, you can adjust the flavors as you like them – more or less sugar or vinegar would make them sweeter or tangier. Store in a sealed container in the refrigerator.

Posted in : Cuisines :



  • 1 sweet onion small, thinly sliced
  • 2 lbs cucumbers, any variety scrubbed and cut into ¼ inch rounds
  • 1 bunch dill coarsely chopped (include the stems)
  • 1 tbsp yellow mustard seeds
  • 2 tsps whole white peppercorns
  • 1 1/2 cups cider vinegar
  • 1 cup water
  • 1 cup sugar
  • 3 tbsps kosher salt
  • 2 tsps dill seeds


Divide sliced onion between 2 1-quart wide-mouth glass jars.  Pack cucumber slices horizontally in jars.  Top each jar with chopped dill.

Using a mortar and pestle (or just a plastic bag and a heavy pot) crush mustard seeds and peppercorns.  Place crushed spices in a medium saucepan.  Add vinegar, water, sugar, salt, and dill seeds.  Bring to a boil, stirring until sugar dissolves.

Ladle mixture evenly over cucumbers.  Chill, uncovered, for 24 hours. Cover tightly with lids.  Will keep a few weeks in the refrigerator.  Keep refrigerated!

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