Paul and I made a batch of refrigerator dills last week and I followed some sort of online recipe. We tasted them after 48 hours of sitting in the fridge and said "Wow!". Not as in "Wow, that's great!", but "Wow, that's potent!". Too much vinegar. I think it was a 1:1 ratio of vinegar to water and not much sugar, maybe 3 tablespoons (for a gallon) along with the dill and pickling spice.
Don't get me wrong, I'm going to eat them all. As a matter of fact, I've got a bowl of sliced pickles that I'm crunching on now (and puckering up my mouth after each bite).
So, can any of you share your dill pickle recipe with us? Either refrigerator or canned, although we'd prefer canned as I'm hoping that we'll have soooooo many cucumbers that we'll have an entire shelf dedicated to pickles in the pantry.
And heck, if you've got a super-duper bread & butter pickle recipe, we'd appreciate that as well.