Comments on: Dill Pickle Recipe: Jar-by-Jar, Refrigerator

By: Lynn

Lynn — Tue, 15 Jul 2025 13:42:12 +0000

In reply to Sharon Lee. Gosh, I'm really sorry to hear that! I will go back and look to make sure everything is correct. We are very salt sensitive, so I am a bit surprised. But, I take all feedback to heart and will review the recipe. Thanks for your input, Sharon.

By: Sharon Lee

Sharon Lee — Mon, 14 Jul 2025 21:04:25 +0000

Way too salty, not enough vinegar. The recipe states the salt in ounces and unfortunately that is what I did. Perhaps the recipe was supposed to be stated in teaspoons, not ounces. I couldn’t eat the pickles, but I have since diluted the brine and added more vinegar.

By: Barb

Barb — Wed, 14 Aug 2024 19:03:59 +0000

I was unsure if the brine should be gently heated first to dissolve the pickling salt. Then cool, then add to jars. That’s what I did. I used all the brine. Got 6 jars. Waited 3 days to eat. They are delicious.

By: Pam

Pam — Mon, 05 Aug 2024 16:54:09 +0000

I made these cucumbers last summer and doubled the garlic. I have 2 people in my family that don’t like pickles at all, but it turned out they really liked these!!! I finally got a good number of cucumbers from my garden and am definitely making some more today!

By: Lynn

Lynn — Mon, 24 Jun 2024 21:01:11 +0000

In reply to Eve. Hi Eve, This recipe makes extra brine that you can keep it in your fridge and pull out as needed when you have enough cukes to pickle. I hope that clears up any confusion.

By: Lynn

Lynn — Mon, 24 Jun 2024 20:38:23 +0000

In reply to Pam.

Thanks for the lovely compliment, Pam. And well done for you that you converted two non-picklers! Despite the deer’s best efforts, I have managed to put up two jars of these pickles already this summer. My cukes are really trying to make a comeback from the shearing they took from our local deer…fingers crossed.

And thanks for taking the time to write in!

Have a wonderful day.

LYnn

By: Pam

Pam — Mon, 24 Jun 2024 16:05:30 +0000

I am so looking forward to making these pickles again this year! I gave many jars away last summer and got so many compliments and requests for more, even from 2 people who do not like pickles!
⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️

By: Eve

Eve — Mon, 24 Jun 2024 11:14:54 +0000

This recipe is a bit confusing. I made the brine as specified here, but don’t understand which jars to use. Being that one is supposed to add dill, mustard seed and garlic to the jars, size matters. I have several sizes of mason canning jars.
Also, only 2 to 3 cucumbers for all that brine!? Or is this recipe making EXTRA brine to store in the fridge to make pickles as you go?
I garden extensively. The only pickles we grow are Marketmore heirlooms because they’re the only ones that never failed us in the past decade. I tried growing other varieties, including pickling cucumbers, but was not impressed, they never grew well, so Marketmore will have to do. I’ve used them for refrigerator pickles before and they were great. I lost the recipe so stumbled on your blog. Sounds good but jar size specification would help.

By: lynn

lynn — Tue, 30 Aug 2022 12:54:48 +0000

In reply to Amy.

Oh YAY! I LOVE it when people love our recipes as much as we do! Sadly, our garden was nothing short of a HOT MESS this year, and I didn’t get one cucumber before my vines all died back! We had some fungus sweep through while we were away on vacay…there’s nothing sadder! 😥 But I’ll live vicariously through your cucumber and pickle joy! 🥒

Hugs, Lynn

By: Amy

Amy — Sun, 28 Aug 2022 19:16:01 +0000

Made some of these pickles 3 weeks ago. Finally opened the jars to try them and wow!!! They are delicious!! So easy and taste wonderful! I made some more today. Thank you for sharing !!