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Refrigerator Garlic Dill Pickles – a reader favorite
My Refrigerator Garlic Dill Pickles have long been a reader favorite. I realized recently that I have made a few tweaks here and there, so this is a bit of an updated version. Still just as good as ever, and maybe even better. [the original is in the notes, if that is the one you prefer]
Why is this such a popular recipe?
Beside the fact that they are delicious, I think it is because they are so incredibly easy to make. Just as is the case with some of my other pickle recipes there is no canning and no fuss. You mix up the brine and heat it while you pile jars full of the other ingredients, pour the brine over them and then all it takes is a little time. They can be enjoyed in as little as 3 days, but if you can stand it, waiting two weeks is even better.
The garden is brimming with cucumbers right now
We are having a pretty spectacular year in the garden so far. The cucumbers are loving this warm weather. You can make these pickles with any sort of cucumber, but I think little pickling cukes are the best.
You want nice bumpy skins and deep to light green stripes. Cukes on the smaller side are better than big gigantic ones – size does matter when it comes to cucumbers. Bigger cucumbers tend to be less crisp and they actually get starchy if they are too old.
If you only have slicing cucumbers, those will work very nicely too. I have made them with English slicing cucumbers as well as little Kirby cucumbers and those came out nicely as well. This time of year, you are likely to find pickling cucumbers in ample supply at vegetable stands and Farmer’s Markets though.
Refrigerator Garlic Dill Pickles have garlic and dill
It’s pretty obvious that you need these. July is when we harvest our garlic here in Upstate NY, so in warmer parts of the country, it is abundant already. Garlic is easier to grow than you might think – go ahead and Google that if you’re interested. Dill is also very easy to grow, and even if you don’t have a vegetable garden, it looks pretty in a flower bed, or you can grow it in a container. I grow it all winter in my AeroGarden too.
Because you aren’t canning, these are super easy to make. The brine uses just a few common ingredients, along with some fresh garlic cloves and dill, both of which are very easy to find this time of year. I can get a batch of these finished up in about 30 minutes, and then all we have to do is sit back and wait for the magic to happen.
A change to my original recipe
I used to use peppercorns, some red pepper flake, and mustard seed in these pickles. Then I thought of using pickling spice and I have never gone back. Most pickling spice [I included this link so you would know what to look for in the grocery store – that container has a LOT in it, so it may be more than you ever need] already contains the ingredients mentioned above, plus things like allspice berries, cloves, and bay. Those additional flavors are subtle in the pickles, but give them a much more complex flavor that we love.
Salt – The other change
This change is in response to some readers’ mention that they thought there was too much salt in these pickles. I decided to see what would happen if I reduced it a bit, and they still came out nicely crisp with 1/3 of a cup, rather than 1/2. It is extremely important to use pickling salt, not table salt. I have also used Celtic sea salt and Redmond salt, which both work very well. Table salt contains far more sodium than these other salts, and the iodine in it can make the pickles mushy. We never use table salt for anything, frankly because other kinds of salt are healthier and tastier.
A very flexible recipe
This recipe can be cut in half, doubled, tripled or octupled, so long as you have the space to store them. They are NOT shelf stable, so after the initial 3 days of sitting at room temperature, they will need to go in the fridge. People are often skeptical about how long these will stay fresh and safe to eat, but we are often still eating them in February or March. If they look and taste good, they are still safe to eat. I’ve occasionally had a jar get mushy, but only very rarely.
You can also use this same recipe make whole pickles, pickle chips, pickle chunks, and even relish if you prefer. I usually cut them in spears because more will fit in a jar that way, but they are great as little dill gherkins if you can find really tiny cucumbers.
No canning makes Refrigerator Garlic Dill Pickles super easy
I do a lot of canning, but I know not everyone knows how or wants to learn. The idea can be intimidating if you didn’t grow up in a household that canned produce the way that I did. We much prefer un-canned pickles because these stay super crunchy and the flavor stays bright for months.
And while I do use canning jars, because I have a lot of those hanging around, you can use whatever jars you have. These aren’t going to seal up, and will kept in the fridge after the first two days, so you don’t need to have any special sort of jar. They need to be really clean, but sterilization isn’t necessary either – I usually run mine through the dishwasher and call it good.
Get everything in the jar
Heat your brine ingredients in at least a 3 quart sauce pan, and bring it up to a simmer. In the meantime, put the cucumbers, garlic, dill and pickling spice in the jars. I put a big head or several fronds of dill in the bottom of each jar, plus a clove of garlic. Then I put in as many cucumbers as will fit, and pour in about 3/4 teaspoon of pickling spice, another clove of garlic and I poke more dill in among the cucumbers. When I have all of my jars ready, I pour in the hot brine.
Two days at room temperature
Then just put on the lids. I always leave them on the counter for two days, before I put them in the refrigerator. This allows the brine to penetrate a bit more quickly. Then, the pickles will be ready to eat in a shorter amount of time. Common questions about this are, “Do I need to leave them out for two days?” and “What if I forget and leave them out longer than two days?”
Easy answers: You can put them straight in the fridge if you prefer. And if you forget them for longer than 2 days, they will be fine. Honestly, some people never put them in the fridge at all, but that is not considered safe by the alphabet agencies, so I am not able to recommend that. I think they stay crisper in the fridge anyway. We have an extra refrigerator that is primarily used for pickles, sauerkraut and fermented veggies.
How to make Refrigerator Garlic Dill Pickles
Refrigerator Garlic Dill Pickles
Equipment
- 1 quart canning jars probably cheaper locally if you can find them
- Plastic canning jar lids fine to use these
Ingredients
- 2 quarts of water
- 1 cup white or cider vinegar
- 1/3 cup pickling or sea salt
- 4 lbs cucumbers - small pickling cukes are best [see notes, below]
- 8 large heads of dill
- 8 large garlic cloves
- 3 teaspoons pickling spice or more, depending on personal preference
- 4 pinches red pepper flake [optional]
Instructions
- This will make about 4 quarts of pickles, so you need 4 1 quart jars with lids, or the approximate equivalent in other jars. Wash in hot soapy water and rinse well [or run through the dishwasher].
- Measure the water, vinegar and salt into a 3 quart sauce pan and set over high heat - you want the salt to dissolve and the mixture to come to a full boil.
- Meanwhile, make sure your cucumbers are good and clean. Cut them however you like - the smaller the pieces, the more that will fit in a jar. I like spears, because they are pretty to serve, though if I end up with a lot of odd sized cucumbers, chunks or slices may work too.
- In the bottom of each jar, place 1 large head of dill, or several smaller ones. You can also put in some of the fronds and stems. Then put 1 garlic clove, cut in pieces in the bottom.
- Fill each jar with cucumbers - for spears, it might be easier to lay the jar on its side. You can really cram them in there tightly, but leave a good inch of headspace at the top, so that the brine will be able to cover the pickles.
- Top the cucumbers in the jars with another clove of cut up garlic, as well as another large head of dill. Each jar gets a heaping 1/2 teaspoon of pickling spice a big pinch of red pepper flake.
- Carefully fill each jar with the boiling water/vinegar/salt mixture, making sure to get the cucumbers completely covered.
- Screw on the lids.
- Leave the jars out in the counter for 2 or 3 days, and then store in the refrigerator for at least two weeks before opening them.
Notes
I hope this recipe continues to enchant my readers for years to come!
I grew up in a large family. One thing I promised myself was that when I grew up, I would eat as many dill pickles as I wanted. No one would be able to tell me I would make myself sick. I wouldn’t have to politely share them with anyone else. Not all of my childhood dreams have come true, but I’m happy to say that this one did! I might have always been a little crazy about dill pickles.
This post was originally written on my very first recipe blog in 2008. I moved to this blog in 2013, and it has been updated several times, including this post in July 2024
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Fresh Tomato Vinaigrette
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I found this recipe on Pinterest this morning & today is farmer’s market day, so I hope I can find some cucumbers & dill. I adore dill pickles & I never thought I could make them, because I thought it was hard. Now = not hard! thank you thank you!
So glad that you like it Ani – I hope you find what you need to make them 🙂
I made these following every step. As my sister in law did also. Very very salty… Anything we can do? Rinse . Very disappointed.
Beth – I am very sorry that you had that result. The most common reason is that people mistakenly use table salt rather than pickling salt or sea salt. You could try soaking them in cold water, but I am uncertain if that would work. It can also be partly because of personal taste – we like salty things. The majority of people who rate the recipe do not think they are too salty, but again, I am sorry that you didn’t enjoy them.
I tried these using slightly less than 1/4 cup, awesome! Taste great and way less sodium too. No worries about long term storage, they won’t be around for long.
Ray – I am sorry you had that result. Perhaps you used table salt instead of pickling or sea salt? Some people do find them to be too salty, but it does mention in the recipe that they are quite salty.
I found them way to salty too, i had to discard the first batch and remade them using 1/4 c of salt and i do use pickling salt, i do love the recipe
I’m sorry that you didn’t care for them Venie – I think it is largely a matter of personal taste. I’m glad you were able to adapt the recipe to your liking. 😊
Donalyn, what is a “head” of dill? I can only find it in little boxes at the market; fronds/stems connected to roots.
That kind of dill will work just fine. Heads are on the homegrown or farmer’s market kind.
I love this recipe! I add dill seed & celery seed with the fresh dill, mustard seed, garlic, red pepper flakes and black peppercorns.
These pickles have such a great flavor! Mmm!
Amy – I am glad that the recipe worked well for you!
One of my favorite things to make in the summer too! I have them on my blog also 🙂
Very cool Suzie – they keep that summer flavor around in the winter time!
One of my favorite recipes of yours, Donalyn. I make them every summer and enjoy them all winter long…
Thanks – glad that you have been enjoying them!
This is almost like my great grandmother’s recipe. I keep my brine boiling as I fill the jars and use canning jars. Leave them on the counter. By the next day all the jars seal themselves and keep for month’s no fridge required.
Interesting Em – they do often seal up if I use canning lids – I think I’ll leave some out in the next batch to see how they do. Thanks!
Thanks for sharing information about canning lids. Will try this now,don’t have the extra room in my fridge
Another great recipe to pass along to my favorite cook, pinned it too!
Thanks for the pin Aleks & I hope you enjoy them 🙂
Your pickles look delicious! I have never made homemade pickles before. Fresh dill always reminds me of summers at my grandmother’s house when I was little. She always had a bunch growing in her garden.
You should give them a try Christin – so so easy! Dill is something that reminds me of childhood as well – my Mom and grandma both made pickles & that was a smell I loved!
Hmm I’m trying to think of the last time I came across pickling cucumbers. It’s been a while! But the next time I do, I know what to do with them! 🙂
They are all over the place here right now, but then, it’s winter where you are!
hello! sorry I am unsure how recent this all was posted. I actually just made this last night and this afternoon a friend of a friend stopped by. She had stated I. all of her years (she is much older) she has ever sat fridge pickles for 2 weeks BEFORE opening them. Is this correct?
Hi Jordan – sorry that I didn’t reply until now. I’ve been away. You can eat these pickles at any point in the process. We like them best when they have been in the fridge for two weeks, so that is my suggestion. It does say in the post that they are pretty good after the time when they sit at room temperature. Once they are refrigerated, they will keep for months. I hope they turned out well for you!
Your pickles sound really easy and delicious. I made bread and butter pickles this year but I haven’t done any dill pickles. I’ll save your fancy dancy recipe until we have cucumbers growing again down under.
Bread and butters are next on my list Maureen – have to get a good stock pile of those going too!
I’m glad that your dream came true as your pickles have to be delicious. I know I would want more than one spear. 🙂
Really good recipe! I love refrigerator pickles – relatively easy to make, and so incredibly tasty. This looks great – it deserves to be as popular as it is. Thanks for this.
We have so many cukes in our fridge right now! These pickles are happening.
I’ve been wanting to can some pickles this summer before the weather begins to cool off. For some reason, I keep putting it off but I will give your recipe a shot this weekend!
Couldn’t be easier…will be trying this tomorrow!!
Donalyn we finally opened the ones we made and these are by far the best we have ever had…they remind me of the barrel pickles I used to get in the corner grocer in Philly as a child.
I’m so glad Donna – I’m afraid I didn’t make enough of them this year!
I just made these and I’m so excited about it! I did all chunks, though instead of spears. I do have a question. I packed the jars full, but when I poured the brine in, they floated to the top and there are a few that stick up out of it. Will this cause them to go bad, or is this ok?
They should be fine – you can kind of overstuff the jars a bit before putting in the brine since the heat does shrink the cucumbers just a little bit. For yours though, you could go in a shove them back under the brine every few days, but I have never had them go bad when this happened with mine.
I didn’t have quart jars, but I did have pints. I ended up with 8 pint jars, and I had 7 out of the 8 end up sealing overnight. I flipped all of the jars upside down this morning. I am pregnant and pickles have been my biggest weakness. I cannot wait to start eating them. They probably won’t last as long as they should. Haha!
Just an extra precautionary reminder, Kim – though the jars often seal, these are not safe to leave out of the fridge past the 3 days noted in the recipe. After that they must be refrigerated 🙂
Our younger daughter is pregnant right now too, and she nearly cleaned out my supply when they were hear in October – I am sure they will help grow an awesome baby!
First time I made ANYTHING in a jar…..such a nice easy recipe that looks like I spent hours vs. minutes! Going back tomorrow for more pickling cukes and dill so I don’t waste the 12 jars I bought today! (Well 8 now)
Cheryl – that is really good to hear 😉 Be careful though – canning is addicting!
Will try your recipe & vacuseal in freezer(experiment). Love seeing jars of canned goods on the Hoozier in the kitchen, but have been unable to do a crisp canner dill
Hi Barry – not sure if you have already tried your experiment, but I can tell you for sure that freezing cucumbers is not a good idea. Because of the high water content, freezing will break all the cell walls down completely, and you will end up with mush.
The fact that cooking the pickles to can them makes them mushy is why I came up with an uncooked pickle. It can’t reside on the pantry shelf, but it will stay crisp and safe to eat for months in the fridge.
I grow my own Kirbys. 5 plants gives me more than I can use! Living in S. Cal is a help too I guess!
Pretty much anything that is a vegetable and is green I pickle! Laco Ferment and refrigerator I love ’em all.
Maybe we are related? Same name, same love of pickles! LOL
You can never have too many cucumbers! I also lacto-ferment, but I’m far an expert on that, so I don’t blog about it. And you could maybe be related my husband – he’s the Ketchum!
Hi Donalyn
I just found your fab recipe and copied it and sent it to my sister as well because we both LOVE pickles as do our hubby’s too! I really like hot pickles and wonder if you can add hot peppers to this recipe?? like jalepenos, habeneros or cayenne etc?? My cukes are just getting started really in the garden because of our long winter and late start and all! so I am really hoping they all do well! I have 4 hills of pickling cukes! Thanks for letting me know and for the great recipe! I have your hot pepper one too!! :))
Very definitely Linda! I often add other flavors to these pickles and spicy peppers is a favorite. I am so glad that you like the recipes – they are huge favorite for us as well 🙂
thnx so very much for your reply Donalyn!! I can’t wait for my cucumbers to finally really start to produce!! I will be trying your hot pepper recipe in the next couple of days! I am really looking forward to those as well! we did Hungarian hots, poblanos, habeneros, jalepenos, cayenne and some other new yellow hot one so will see how they do! so glad i found your blog will for sure follow along now!! have a super weekend! we are getting a nice steady rain right now and everything is all perked up!! yippee!
I just read a bit about you and realized you are in upstate NY!! I grew up back in the day (I’m 57 for a few more months!!) in Oneonta where my parents owned a motel!!( we had 2 deli’s originally in Long Island before that!) but I am now in OH!! 20 years now and love it and try to grow as much as we can as does our youngest son too (oldest in NYC so no garden for him…yet!) anyway thnx so much! I love your blog and all the fab recipes and such so I will be looking forward to getting your newsletter! I wanted to sign up for daily emails but couldn’t find a link for that!!! thnx again!! :))
How cool, Linda – Oneonta is not far from us at all. Our kids are also working to grow at least some of their own food, with plans to increase it as they are able. It’s good to know when you have passed along that self sufficiency, isn’t it? And, I just do a weekly newsletter, because overall, that is what the majority of my readers seem to prefer. Thanks again for your kind words 🙂
Just wanted to stop by and say I just made these and they are THE BEST pickles I’ve ever had. I couldn’t even wait the whole two weeks to try them so I tried them at about a week and they were crisp and delicious. Thanks for the great recipe!!!
Really glad that you like them Amanda – now you’ve made me impatient for our cucumbers to start producing!
I like the sound of these! I am not into canning and I love a crunchy pickle so these sound like they fit the bill. Now I must hit the farmer’s market and get prepared. Can’t wait!
You won’t be sorry Abbe – so easy, and so amazingly good!
Just curious as to why you need to leave them on the counter for two days? I’ve made refrigerator dilly-beans before and they just went straight into the fridge. I’m new to canning and pickling, so I’m sure there is a reason, I just need to learn it! Thanks! And I can’t wait to try this recipe!
Hi Jen – I have found that they never get the same level of flavor if I put them straight in the fridge – being at room temperature helps the cells stay open to absorb the garlic and spices. It is fine to put them right in the fridge – I’ve done it before when we were going out of town right after I made them.
No matter how you do it – hope you love them as much as we do!
These looked so good and sounded so easy, I made my first batch ever of pickles yesterday. My son wanted to take some home with him, but as I looked at them today I noticed the garlic I put in the top of the jar looks blue. Is this right or did I do something wrong? Everything was washed in the dishwasher or by hand with hot water & soap; the counters were cleaned with Lysol. Could there be contamination from the towels (clean from the drawer) I used it dry my hands? If so, how do I combat this in the future?
Marte – this is a natural reaction that sometimes occurs with garlic. It does look strange, but they are absolutely fine to eat.
It is definitely the garlic…I have had Garlic do this before, but not while canning. I had purchased a whole bunch of garlic to puree for cooking. A day after doing so the whole batch was a disconcerting blue! The ones I’d purchased were from China, and I believe whatever treatment had been done to them had caused this so they all went in the garbage. I steer clear of Garlic from china and get it from the farmers market when I can especially when canning!
For what it’s worth, the “Ball Complete Book of Home Preserving” attributes blue garlic in pickles to either 1) Using “immature” bulbs; 2) “A chemical reaction caused by the interaction of the pigments in the garlic with the iron, tin or aluminum in a reactive cooking pot, hard water, or water pipes”; or 3) The garlic naturally having more blue pigment which becomes evident after pickling. Regardless, it says the garlic and pickles are safe to eat. Thanks for the wonderful recipe…Made some tonight and can’t wait to try them!
Ida – thanks so much for this info! I mentioned Marte’s comment to my husband this morning, and he reminded me that we did once have the garlic take on a blue tinge, which I had totally forgotten. We do have very hard water so it makes sense. my sense was that they would be fine to eat, but I can understand why someone would worry about it.
Loved how easy this recipe was! Can’t wait to try them after they sit now in the fridge. One question- I’m confused about the seals on the jars. I made the first batch last week and the lids don’t push back at the top- it is sealed tight. Someone today asked me if the lids “popped.” I know they do that, but I am not sure if these did or not. Can this affect the batch or ruin it? Or does it not matter because these aren’t technically canned?
I appreciate your help!
Emily – it doesn’t matter one way or the other. They are kept in the fridge after the first two days, so they don’t need to be sealed. I sometimes use the plastic lids, which won’t seal at all. I also save some of my lids from actual canning to reuse for these pickles, since they don’t need to seal, and you can’t use a lid more than once if you are actually canning – they are expensive though, so I wash them up and store them in a separate place to use for these pickles.
Oh thanks! Your reply made my day! Now I know for sure- phew! My husband loves to grow veggies and garden…but not eat veggies LOL. Pickles- we can do! I’ll be using your recipe for hot peppers too- we seem to have a bumper crop of jalepenos just about ready.
Thanks!
Oh – you will love those too Emily – a big favorite around here!
Uh oh….I made pickles Sunday night (third time with your recipe!) and just realized this morning I forgot to refrigerate ….do I toss them ??? What a waste as I made 8 quarts ! They did all pop after 30 minutes of sealing !
Hi Cheryl – personally, I would not toss them.
On the other hand, to cover my butt, I have to suggest that you do toss them.
What I would do would be to stick them in the fridge for a couple weeks, and then open a jar – if they smell ok, I would eat one, and if it tastes ok, I would keep them. I really do think the salt and vinegar levels would prevent the growth of any nasties in there, but it’s up to you.
You’re right!! They’ll be “ready” Friday and I’ll do just that 🙂
Thanks again 🙂
Mine turned out WAYYY too salty…is it supposed to be ridiculously salty? Or did I do something wrong?…. Any way to fix this?
Well they certainly aren’t supposed to be ridiculously salty, though refrigerator pickles are a little more salty than the canned ones. I will assume that you followed the recipe with the correct amounts and that you used pickling salt? I’ve had a few batches turn out more salty than others, but I just let sit in the fridge another month or so, and they were fine.
Mine was extremely salty too! I had to throw them away because no one would eat them. I followed the directions exactly!
I am sorry you had that result, Grace. I can’t account for it, and as you can see from the comments it is only very occasionally someone thinks they are too salty. The most common reason this seems to happen is that people use ordinary table salt instead of pickling salt or sea salt.
I want to try this recipe but I’d like to can them. Is it possible to put the jars in boiling water for 10-15 min to create a good seal after I have the jars filled with the brine and the lids on? Or will that change the taste of the pickles? Doing some research & it seems like I should be able to do that without a problem.
Hi Tammy – based on the feedback from other readers, I would not do that with this recipe. The proportions of the brine are off for canning – they will not be safe to eat, will mostly likely not be at all crunchy, and too salty. I would look for a recipe that is specifically designed for canning.
I made the pickles this mormimg, they are floating, leaving the half inch of space at the bottom of the jars. Is that okay, will they sink over time ?
That is fine, Kim – I usually cram enough in there so that they don’t have any room to float, but it isn’t going to hurt anything if they do.
Hi Donalyn, I am a first time pickler, and the same thing happened to my batch as happened to Kim. So all I do, is turn the jars upside down a few times a day to make sure the brine soaks into everything. Do I need to be doing this, or is it okay that some stick up out of the brine?
Hi Linda – yes, turning them upside down will take care of that – just make sure the lids are on tightly enough to keep them from leaking at all.
Donalyn,
thanks for the recipe I’m going to try it this weekend, I had a question I’m hoping you can answer. can you put the whole cucumber in the jars without cutting it?
Hi Jeremy – yes, you can. I would not leave them whole if they are very big, and if you do leave them whole, I would poke a bunch of holes in them so that the brine will soak in better.
Hi there! I have a question regarding the measurements : the recipe states 2 quarts of water to 1 cup of vinegar. Is this the correct ratio? It just seems that it would be a weak brine at almost 8:1. Could you clarify for me? Thanks!
Hi Risa – that is the ratio that I always use. Since they will be refrigerated, it is less important that the brine be so strong, and the salt is enough to prevent bacteria growth, and ensure crispness. Any more vinegar than that and they taste too sour. On the other hand, if you would like them more sour, then more vinegar might be your preference. They will still not be safe for canning though, so make sure you keep them in the fridge after the first few days.
Thanks for replying? Trying them tonight!
Hi Donalyn! Thank you for the recipe. I’m thinking of trying this simple verso out instead of canning this year. I was wondering if kosher salt would work in place of pickling salt….or is pickling salt some sort of chemical that helps prevent bacteria growth and/or keeps the dukes crunchy? Any light you shed on it will be much appreciated 🙂
Thank you!
Hi Nabeela – it is best to use the pickling salt. There is no additive or anything, but the actual sodium content actually varies quite a lot from one kind of salt to the next, and pickling salt has more sodium than kosher salt. I’m not sure of the exact amount of kosher salt it would take to provide the same amount of sodium, I do know it might make them taste too salty. Pickling salt is not at all expensive, and will keep indefinitely so long as you keep in dry. On the other hand, if you can’t find pickling salt, kosher would be better than regular table salt – I would just use the same amount as cited in the recipe. The pickles might not keep quite as long, but they will still be good for a couple months at least.
Thank you for the prompt response! I’ll go ahead and give it a try with kosher salt today. Will let you know how it worked out
Hi! I just wanted to write to say a big THANK YOU! I am a Texan that has been living in South Africa and had almost given up on trying to find a good pickle, all the pickles here are too sweet and smushy, there is no good dill crunchy pickle to be had. I had remembered I had pinned this a while ago to try someday and tried it out. It is so simple to make and so delicious and luckily am able to find all the ingredients easily overseas, I first tried it last week and have already made about 6 batches. Some of our friends from the states that live over here have asked me to make this for them and for this recipe too. It is a God-send and I think it is better than the extra expensive Clausen pickles back home. I love it, so good! 🙂
Thanks, Kelly!
Hello! I was wondering, Do you put the lids right after you pour the boiling vinegar/water mix in your jars? Or do you wait until they are cooled? Thank you! So stoked to try these 🙂
Hi Marisa – I put the lids on right away. They aren’t so hot that it would bother anything. The lids may pop as though they are sealed, but they still need to go in the fridge after a couple days.
Just did five jars of these, some with coriander and mustard seed and some without. Looking forward to the outcome. Do you ever add sugar to your batches? Thanks for the recipe!
Hi Tim – I love trying all the different spice mixtures in these pickles. We love them all. As for sugar, I use sugar in these pickles: https://thecreeksidecook.com/bread-and-butter-pickles .You might want o give those a try too! Thanks for your comment 🙂
Hi, Donalyn!
We have been making pickles with your delicious recipe! Thanks so much! I do have a question though. When you eat all the pickles can you reuse the brine for another batch somehow or do you just throw it out and start over every time? Thanks so much!
Hi Monique – so glad that you enjoy the pickles! I start with fresh brine each time, though my husband sometimes pickles a few boiled eggs with the leftovers.
I let the brine cool before I poured it over the cucumbers. Will that affect the outcome at all?
Hi Bobbi – the only outcome would be that it will take longer for the pickles to get pickled. The hot brine would be absorbed more quickly than cooled brine would. They will likely be just fine.
Great – thanks! I can’t wait to try them!
Hi,
Thanks for posting this. The first batch I made turned out great. The next two batches are different though. The water looks clear at first and then turns cloudy. Also, on the bottom of the jar there is something white. Looks kind of like salt. I have opened them to look further but I’m assuming they aren’t safe to eat. Any suggestions??
Thanks,
Jennifer
Hi Jennifer – there really isn’t a way for to tell what might have caused that. Honestly though, there is little that can go wrong with these – the salt and vinegar in the recipe would be sufficient to prevent the majority of nasty things from growing, and assuming you got them in the fridge on time, it’s hard to believe they would go bad. If they smell ok, there’s no mold or scum on the top, and they are still crisp, not soft or mushy, they are probably fine. I’m also assuming you made them fairly recently, not 6 months ago. That being said, if you are iffy about them I would probably not eat them [though my husband almost certainly would 😉 ]
I’m having the same problem. I made 12 jars and 1/2 are cloudy. I followed the recipe to a T! I’m only at a week in the fridge so I haven’t opened any of them yet. Hoping I don’t have to toss them all?
When I first tried this recipe my pickles were a bit too salty, but still pretty good. So, the second time I made them I used a bit less salt. The second batch came out cloudy and tasted awful, so I tossed them. I’m assuming that not using the recommended amount of salt caused the growth of bacteria.
Sophie – using less salt should not make them taste bad. They might not keep as long, but they will taste good. And cloudiness isn’t a particular problem either, unless it came from using table salt. This recipe needs pickling salt for sure.
I tried seeing if someone asked this but doesn’t seem like – I read on another refrigerator pickling recipe – that you want to at least boil the garlic before because it can cause discoloring (garlic turns blue/green, kinda like mold) once you have them “canned” and takes come of the sulfur out. Have you had this issue?
Hi Lindsey – people have mentioned it happening actually – and I have had it happen to me. It has more to do with the age and the kind of garlic than anything else. It doesn’t make any difference at all because the pickles are just fine to eat either way – and I don’t notice any difference in taste either. Greenish garlic looks a bit odd, but is totally fine – and as far as I know, there is no reliable way to keep it from happening.
Wow, these are fantastic! Thank you so much for sharing.
I brought a jar of these into my work and *everyone* LOVED the pickles!
They have begged me to make them over and over again.
Just to give you an idea of how well they are liked- I have 40 coworkers.
In three months I have made 36 quarts and just finished making a new batch of 12 more quarts!!
So glad that everyone is enjoying the Lyne – they are a huge favorite with everyone who tries them I think. And so super easy to make! Thanks so much for letting me know 🙂
I just made these 2 days ago but did not realize that I could not open them for another 2 weeks after putting in the fridge. Will they still be ok?? Btw,they were pretty good already!
Hi Lynn – that should not be a problem at all. They don’t seal anyway, and it the cold of the fridge that keeps them from going bad. Opening them prior to refrigerating should be just fine.
Did a test batch a couple of weeks ago and just tried them, YUM!!!! Will be making more as soon as I can get more cukes from my local pick your own place. Key things you’ve mentioned and I want to reinforce, cut the blossom end of the cucumbers off to avoid mushy pickles, use fresh cucumbers and store these in the fridge even if the lids seemed liked they sealed. Thank You!
Thanks, Jane – so glad that you like them!
So we made these with the intent of using them as canning pickles. After reading these comment I relieved that they need to go into the fridge after 2 days. We boiled the jars for 12 minutes each. Wondering if we put these in the fridge if you think they will be ok. Thanks
Hi Jed – I’m not entirely sure I understand your question. These pickles definitely cannot be canned – they will not be safe that way. They are meant to go into the fridge after 2 or 3 days. I actually don’t think they will spoil because you canned them, but I suspect that they will not be very crisp. I would keep them in the fridge though – not sure how this recipe differs from a standard canned dill, because we don’t care for them – I only make these. I would refrigerate them, and taste them after a week or two to see how they are.
Hi! I have everything I need to make these EXCEPT the really nice fernleaf dill. I had some planted this year and cut it not realizing it wouldn’t grow back. 🙁 Live and learn. Can I use the fresh cooking dill? Or should I add dill seed to it? I found another similar recipe to yours but it also had sugar in the brine. Have you tried that? It was a dill pickle recipe. I canned bread and butter last year and we are still eating them. YUM!
Any kind of fresh dill will work just fine – I would not add dill seed [assuming you are talking about dried dill seed]. I have not ever added sugar, and I am not sure what the result would be if you do. I also make refrigerator Bread & Butter Pickles, which last a long time in the fridge: https://thecreeksidecook.com/bread-and-butter-pickles . The fact is, we just don’t care much for the texture of canned pickles, so I never make any. thanks for stopping by!
Made the refrigerator garlic dills. When I went to put them in the refrigerator, they were starting to get cloudy. Are they ok or should they be tossed? They were starting the 4th day on my counter before they were refrigerated.
I have left them out 4 days before [forgot to put them in when I was supposed to] and they were ok – there is no telling what caused the cloudiness you have which I don’t remember seeing. I would keep them in the fridge the two weeks, and then if they look and smell ok, we would probably eat them – anything sketchy looking or smelling and we would toss them. Honestly, that concentration of salt and vinegar should keep anything nasty from growing, but use common sense in deciding.
Hi, I live in South America and I’m not sure what Pickling Salt is called here or if they even have it, is there another type of salt that can be used instead?
Hi Vivian – I am not sure what kinds of salt you have available there. Avoid iodized or table slat if you can. Kosher salt would be fine, but there is a lot of variation in the size of the grains, so that can affect how much salt you are actually getting in there. Here in the US, pickling salt is a pretty uniform product, so it’s the same everywhere. I would see what kind of salt over people there use to make pickles and use that. Hope you can find something you like.
I love this recipe and cannot wait to try it. I was wondering though, could you can these pickles using water bath or pressure canning methods and keep them out of the refrigerator? I have limited space but tons of storage for my canned produce. Please let me know, I’d love to do this tonight! Thanks.
Hi Paul – these are really meant to be canned. I would look around for an actual canned dill pickle recipe, to see what you can find. These would definitely not work though.
My garlic has a blue/greenish hue on both of my jars this last batch. Normal?
Hi Carrie – it happens sometimes, due to the the presence of minerals in the water you use, using iodized salt, or a few other reasons. It is not a problem at all – perfectly safe to eat and in some parts of the world considered a delicacy.
Thank you for a wonderful recipe, how long will they last in the fridge?
Hi Robin – I recommend eating them within six months or so, but we have eaten then after a whole year and they were still really good.
made these a week and half ago. They are in the fridge but they look kinda cloudy. Almost like the garlic is melting…is this normal?
They do get cloudy sometimes, but usually are still good. If they smell good and the pickles are still crisp, they are most likely just fine.
I made this recipe a week ago & oh my gosh they turned out so delicious!!! Thanks for sharing!!! Great & easy recipe!!!
Does it make a difference if i use canning lids? I just made a batch and used jars with canning lids? I just dont want to ruin them! Thank you so very much for sharing your recipe!
Canning lids will work perfectly!
They really are SO EASY – my friends never believe me 🙂
Thanks for your kind words, Sarah – your friends should try them! 😊
I just made these this morning I hope they are as good as you say only time will tell
Can you use the dried dill like in the spice section at the grocery store?
Hi Karen – You can, but whether you should is another question 🙂 It will definitely not be the same as fresh dill, and you can get fresh dill in just about any grocery store now, if not at a Farmer’s Market. They will be a thousand times tastier with fresh.
Hi! I found this recipe last summer and I feel the need to comment about how awesome this recipe is. I used it last year and again several weeks ago. They are the most wonderful tasting pickles EVER!!! I still have more cucumbers out in the garden and will be making another round in the coming weeks. The only draw back is not having enough room in your refrigerator!! I also handed out a bunch of jars to friends to make room and I’ve been getting texts from those who opened up their jars on the “open” date and they are all in love with these pickles!! This past round we used the freeze-dried dill (about a tablespoon or two per jar) and last year we used fresh sprigs of dill. Both times, they came out fantastic! Also, I throw in a couple of coriander seeds per jar (because I have it and need to use it). Anyway, just wanted to give you and this recipe a shout-out and say that we love this recipe and it will be used for years to come!! Thank you for posting it!!
Summer, thanks so much for coming back to tell me. I am SO glad to hear how much you like them. We didn’t buy a bigger fridge JUST so I could make more of these, but the extra space does tend to get filled with pickles!
Hi I was wondering if you could substitute zucchini for the cucumbers in this recipe? I’ve been looking for a good recipe for zucchini pickles and I loved the cucumber pickles I made with this recipe. Thanks.
I’ve never tried it Angie, but I would if that’s what I had. I’ve done green beans this way, and they were really good. Please come back and tell us how they came out!
I have just found and bought really small firm field cucumbers, never seen them so small. I am going to use your recipe. Because they are so small can I leave them whole? Last year, I made them in spears and round discs but would like them whole and wonder if I have to do anything different. Will they get really pickled if left whole?
Barbara – you can leave them whole. They might take longer to get pickled. When I use whole pickles, I usually take a tooth pick and pole a few holes in the cucumbers, to allow the brine to penetrate better.
So this is my first time trying something like this. I remember my grandma’s house was full of canned goods and I thought I’d give it a shot. I followed the recipe but then did some more reading about botulism and got freaked out. They are sitting in my fridge laughing at me right now I swear it…any insight would be helpful.
Also could I use this same recipe for Dilly Beans? Thanks.
Paul – everyone has to do what they feel is the safe route. I can tell you that we have been making and enjoying these pickles for many years with not a botulism spore in sight. There are 3 things that make any pathogen very unlikely. The vinegar, the salt and the refrigeration. Each of those alone make them safe, but taken together, it is all but impossible for anything bad to grow in there. As is the case with any food, if it smells or looks bad, and certainly if the flavor is “off” at all – don’t eat it.
@Paul, i was wondering the same thing!!! Should we be concerned??
Chelsey – I am just copying my reply to Paul from up above, in case you miss seeing my reply to him:
“everyone has to do what they feel is the safest route. I can tell you that we have been making and enjoying these pickles for many years with not a botulism spore in sight. There are 3 things that make any pathogen very unlikely. The vinegar, the salt and the refrigeration. Each of those alone make them safe, but taken together, it is all but impossible for anything bad to grow in there. As is the case with any food, if it smells or looks bad, and certainly if the flavor is “off” at all – don’t eat it.”
Will the pickles stay crisp???
If you start with nice, fresh cucumbers, they will stay very crisp. Crispness is my main requirement in a pickle, so that is why I came up with the recipe.
How lng can these saty in the fridge and still be good?
Jenna – we enjoy these pickles for months after I make them – sometimes as long as a year. It is generally considered advisable to consume them within 6 months though. You can judge by smell, taste and appearance. They would likely suffer in quality of flavor and texture, rather than being unsafe.
I too wanted to post about how spectacular these pickles are along with a question. I made 4 jars of these last summer and still have one jar left and they are still fantastic one year later! Crisp and delicious! I’m making another batch this week. My question is on the garlic. You mention slicing the garlic which I didn’t do last year. I put the entire clove in whole on the bottom and the top. Your photo looks as though the clove is whole and not sliced. Wondering if that’s what you did and if it makes a difference. They are very garlicky as they are! Just like I like! Great recipe!
Hi Rachel and I am so glad that you like the recipe. It doesn’t matter if you cut the garlic or leave it whole. We grow some very large garlic sometimes, and cutting it up allows for easier fitting in around the cucumbers.
Just had my first pickle del definitely will be making more in a few days have more cukes than I know what to do with already made a lot of bread and butter one and a couple batches in my crock thanks for the yummy recipe
You’re very welcome John – thanks for rating the recipe!
I tried this recipe and left the red pepper flakes and garlic out of some of the jars thinking it would be too much flavor for my little ones and they don’t taste nearly as good as the other jars! ? Can I now 3 weeks out add garlic and red pepper to the other jars?
The canning jars I used sealed themselves. Btw Thanks.
Kari – you could absolutely try it, but chances are the flavor will not be as strong as putting everything in at the start. And, of course, even sealed, these have to be refrigerated.
I just made some of these for the first time. I’ve never liked pickles and last time I tried one I was just a kid. I thought, since I’m making them that may maybe I would like them. My husband likes pickles so if I don’t like them he’ll eat them. Lol Anyway, I made too much of the brine and have a lot left over. Can it be saved for future pickling? I know most brine can, if you refrigerate it.
Heather – you can save the brine, and I often do.
Yes, Heather – I do it all the time!
I’ve been making these for a few months now but I was wondering if you could tell me why the pickles in this recipe will last for months in the fridge but when I read other recipes for refrigerator dill pickles, they say to only keep refrigerator pickles in the fridge for about 3 weeks.
I am going by several things in my recommendation. First is our own personal experience – we have made these for years and they do keep for months. I don’t know how the other recipes you mention were written. The proportions could be very different, which would yield a different result. The amount of salt and vinegar in these, put together with refrigeration, make it very unlikely that they would spoil. And, common sense should used no matter how you preserve food. If something looks, smells or tastes off, then don’t eat it.
I am not sure Georgi – I can only relate how it works for us. If though, as you stated in reply to another posters’ question, you are adding sugar, that could definitely make them spoil more quickly.
Made this recipe and although the initial bite is delicious and crunchy, the after taste is incredibly salty. The first batch we didn’t eat till about 4 weeks after placed on fridge. Any suggestions?? I have three more jars in the fridge and not sure if I should pour 1/2 the water out and put back water/sugar?? Thanks
Michele – the most common reason for this is using table salt rather than pickling salt, or just personal taste. Your suggestion might work and if you don’t care for them the way they are now, there is no reason not to try cutting the brine with water. I hope it works for you.
I love this recipe. I’ve never made pickles before, but this was so simple to follow. I made eight jars 6 weeks ago and they are all gone. Everyone loved them so much, I’m on my second batch!
Thanks for rating the recipe Michelle – I am so glad that you enjoy them!
Hi Donalyn,
I want to try and make your pickles but can’t seem to find any pickling chokes. The smallest thing I have found yet are Persian cucumbers. Will these work?
Thank you
Hi Craig – I’ve not tried Persian cucumbers, but if that were all I could find, I would give it a try.
I’ve made these two years in a row! The first year they were so good but last year’s batch were not very crisp. What might I have done wrong? I want to get it right this year. Thank you!
Hi Letha – if you followed the recipe exactly both times, then it is probably the cucumbers. They need to be fresh for the best result.
Can I use plastic containers instead of glass jars?
I don’t like to use plastic containers for much of anything – I would not recommend it for these.
I made my first batch and I’m sad to say they are way too salty. I followed the recipe to the letter but they are pretty much inedible due to the saltiness. Is there anything I can do to get rid of some of the salt?
Not really, Cathy – they are rather salty, which is what preserves them for so long, without canning, and keeps them crisp.
Hi i am new to this gardening stuff. However this year i grew my own pickling cucumbers, my own dill and garlic and i tried your recipe today. Hoping it goes well. Love garlic dill pickles. Cant wait to try them.
Thank you Monica – I hope that you enjoy them!
This looks delicious Donalyn! Thank you for sharing. I have yet to add garlic to my dill pickles, and I don’t really have a good reason why.. I love garlic, I guess I’ve just stuck to the way I’ve been so used to doing things. Its time to switch it up! How much of a pressing garlic flavor ends up on the pickle once its all said and done? Thanks for your recipe!
Hi Billy – the amount of garlic flavor will depend on how strong the garlic is and how much you add. If you’re uncertain about liking the result, I would suggest starting with a small amount and increasing it until you find a level that you like.
These pickles rock! Made 6 pints a couple weeks ago and just cracked open a jar. Made spears and slices. Made one jar with an addition of banana peppers….very tasty! I will make these again. May cut back on the salt slightly in the brine on the next batch….
Hi Chris – glad you are enjoying them. Thanks for rating the recipe, and if reducing the salt a bit works for you, please come back and share your experience. ♥
I just made these and I swear the whole process only took 30 minutes. I can’t wait to try them. Two weeks seems like forever right now. But I will wait, promise!
I tried this recipe, and after about three days, the liquid turned cloudy and a milky substance appeared at the bottom of each jar. What did I do wrong?!
There are too many variables for me to guess that. Table salt might cause cloudiness, or less than fresh cucumbers. If they smell and taste ok then they are safe to eat.
Can I use the minced garlic in a jar instead?
My garlic I’snt ready in my garden.
Making these tonight.just did bread and butter pickles and pickled beets
Joni – I think that will work, but I haven’t tried it, so I can’t say for sure.
I just made a batch and didn’t have the garlic that I thought I had! Is it ok with out the garlic?
Tanya, they definitely won’t taste the same. You could add the garlic later, when you get some though.
Hi Donalyn!
I’m trying the recipe this weekend and I’m really looking forward to it!
I have one question for you – how strong is the dill flavor? I prefer a strong dill flavor (think Klausen pickles) over a strong cucumber flavor with a hint of dill.
I want to make sure that this recipe will be what I’m looking for. Any guidance?
Thanks!
The amount of dill flavor will largely depend on how much dill you use and how fresh it is. We love the same pickles that you do, and I use two large heads, or about 4 fronds of dill per jar. Lots of dill flavor!
I’ve been making these ALL summer and we are HOOKED! I have had a few jars go bad though and I’m trying to figure out what I did wrong. The pickles get really soft and start disintegrating and the liquid turns fizzy and super bitter. I’ve followed the recipe to the T. The only thing I can think of is that I save a bunch of cucumbers in the fridge until I can make a large batch. Should I be using fresh cucumbers off the vine only? I’m so sad throwing out 4-5 jars now! Thank you so much for the great recipe and any insight you can give!
Amanda – I have been making these for many years, and I do occasionally have a jar or two get mushy. I do believe the most likely reason is the age of the cucumbers, or using slicing cucumbers that got too big. I’m really glad that you like them though!
We make your fridge hot peppers EVERY year and they are AWESOME! We finally got the cucumber plants this year to take, and our youngest son is super excited to be making his first batch of pickles! We do not have access to dill heads though, just the regular fresh dill at the grocery store. Are we able to use this? and if so, do we just put the whole stem in there versus chopping? I dont want to get that soapy taste from using too much. Any help would be great- I want his first batch to come out well 🙂 thanks so much!
You absolutely can, Tatiana. The fronds and stems as well. If my cucumbers are ready earlier than my dill has formed heads, that is what I use, since the fronds appear before the heads. They are milder than the heads, so I usually use about 4 of them.
I don’t have any fresh dill so can I use dried?
I don’t think the taste will be the same. You can get dill in the grocery store – it is usually the kind with just fronds and stems, but it will work just fine.
I just found your blog and would love to follow you. Unfortunately, the only way I have is through email posts. Is there a way I can do that? I cannot find a way, or maybe you do not have an email subscribe list.
Deborah – I use Substack for my email newsletter – you can sign up for that here: https://donalyn.substack.com/
Can I leave the peppercorns out please?
I do not like pepper at all.
When you pour the brine into the jars, is it still supposed to be hot, or do you let it cool? Sorry, the last time I saw anyone make refrigerator pickles, was my Grandma, and I was 5. I just don’t remember what she did as it was 42 years ago. Your recipe seems very close to Grandma’s as far as ingredients go. I have fresh dill in my herb garden this year and thought I’d make some pickles. Just need to go to the farmer’s market and get some pickling cucumbers.
Tammy – having the brine close to boiling makes it absorb into the cucumbers more quickly and ensures that the salt is dissolved.
I have used your recipe for the last three years, and it is just perfect. I have used fresh dill, dill seed, and this year, dill weed. I will see how the flavor comes out. I have made both pints and quart jars but prefer the quart. My son, early thirties, devours them along with many of his friends whom he supplies with a jar or two. I provide my neighbors and friends, and they seem to love them. So, thank you! Happy pickling. Rebecca in Kansas.
I made 18 quarts 2 years ago and they are still good and crispy in the fridge (only 2 left). Not too salty at any point in time. They all sealed using the snap lids on the counter and left them out 3 days. Making a batch again this year cuz we love them!
Absolutely delicious! First attempt at making dill pickles and I wouldn’t change a thing, only wish I had made more jars. I only had enough for 5 Qts. Hoping to get more cucs before end of season so I can make more! Not salty and super crispy – crunchy.
I bought some refrigerated deli dills for an open house. Waay too garlicky. Anything I can do to them?
I am not sure Lorna – I think once the garlic is in there, it’s impossible to reduce the flavor.
This is my go to every fall for pickles.
Pinned – Saving this for summertime!
I just made another batch of these with cucumbers from a friend’s greenhouse and we can’t wait for them to be ready. Best dill pickles ever!
Thanks so much for letting me know – really glad that enjoy them 🙂
I came back to find this recipe, because I had lost track of it. These are the best pickles I have ever made. They’re good even with cukes from the store. ⭐⭐⭐⭐⭐
I have to agree Megan! I still make about 20 jars of them every year 🙂
I made these with store-bought cucumbers and wow, are they ever good! I don’t plan to keep them long term, so I cut back a little on the salt, and they are perfect. Yum yum yum!
That is a great advice, Dewayne. I usually make them months ahead, when we have fresh cucumbers from the garden, but if you plan to eat them fairly quickly, a reduction in the salt is totally workable. Thanks for commenting!
I am bookmarking this so I don’t lose it again. These are the best pickles I have ever made – thank you!
Always glad to hear that Kira!
Even with cucumbers from the store these are the best pickles ever – easy and salty and crisp!
Thank you Alie – so good to hear ♥
Making these now. The amount of vinegar seems low compared to the water. I am used to pickles being more of a 1:1 ratio. Advice? Thanks!
Hi Clint! The proportion given is correct. These pickles aren’t canned, so the increased acidity from a 1:1 ratio is not necessary. They would also taste incredibly vinegar-y. The fresh flavor really shines in these. We just opened our first jar for the year and they are absolutely scrumptious!
Omg I can make pickles! This is such an easy recipe and they turned out so delicious! I just made another couple of jars using the leftover brine I had. Terrific recipe (I only used mustard seed and black peppercorns for the spice).
Kimberly, that is really good to hear – Thank you!
I had doubts about this recipe because of the pickling spice but they are crunchy & so good! I’ve made refrigerator dills a few times that were ok, not great. Made your recipe 2 weeks ago & about to make 4 more quarts. Thanks!!!
I’ve been using this recipe for years! These are the best pickles, everyone raves about them.
curious about how long you are able to keep these pickles, you say for several months and some others say only 3-4 weeks, why such a difference
Hi John – I can’t speak about other recipes, only this one. These pickles are not likely to spoil in a way that would make them unsafe to eat. There is too much acidity and salt to allow the likelihood of the growth of anything harmful. Having said that, there is a matter of personal taste. These pickles definitely taste better after a month than they do after 6 months. But even that is subjective. My husband eats them until we run out usually and depending on how well our cucumbers in the garden did, that can be the better part of 8 months. They get a bit soft after 3 months or so, and I prefer them to be crunchy. We have been making these for about 25 years and they stay good for months, year after year.
But, use your own common sense as a guide – if they are very mushy, if they don’t smell good, or if by some fluke there is any mold – by all means throw them out! If you make only enough to last a few months, they will be fine.
thank you
thank you
These look fantastic! I love how approachable you’ve made the process—no canning gear, no fuss, just pure fresh flavor. The tip about using smaller, bumpier cucumbers for extra crunch is so helpful, especially during peak garden season. I can already imagine how amazing these must taste after that two-week wait… totally worth the patience!
I Hope It Will Be More Spicy And Tasty, I will Try Once.
Good Recipe, I Wanna Try It Once.
I’m really glad to hear that you are enjoying them Laurel – thanks!
That is good to hear, Mare. Thanks for rating the recipe!