Dill-Brined Refrigerator Pickles

1
Servings
4h
Prep Time
0m
Cook Time
4h
Ready In


"I found this on Country Living Magazine haven't tryed it yet but I plan to when my cucumbers are ready from my garden"

Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (363.8 g)
  • Calories 557.5
  • Total Fat - 41.2 g
  • Saturated Fat - 14 g
  • Cholesterol - 29.7 mg
  • Sodium - 463.8 mg
  • Total Carbohydrate - 25.4 g
  • Dietary Fiber - 5 g
  • Sugars - 2.6 g
  • Protein - 13.2 g
  • Calcium - 113.2 mg
  • Iron - 3.2 mg
  • Vitamin C - 11.5 mg
  • Thiamin - 0.2 mg

Step 1

Combine the cucumbers, 1 cup water, vinegar, sugar, salt, dill seed, mustard seed, peppercorns, and red pepper in a large bowl and let sit for 4 hours. Place the fresh dill and garlic in a clean 1-pint wide-mouth jar.

Step 2

Remove the brined cucumbers, place in the prepared jar, and cover with brining liquid. Cover and refrigerate for 2 weeks. Pickles will keep refrigerated for up to 2 months.

Tips & Variations


No special items needed.

Related

QueenBea

These are great tasting pickles. Thanks for sharing this recipe here. Made for the ***SEPTEMBER Food Preserving Event*** at the Food Photo Forum.

review by:
(14 Sep 2012)