Dill-Brined Refrigerator Pickles
Recipe: #5935
July 15, 2012
Categories: Condiments, Snacks, Vegetables, Cucumber, Budget-Friendly, Easy/Beginner Cooking, Game/Sports Day, Summer, Refrigerator, Fat Free, Kosher, Low Fat, No Eggs, Vegan, Vegetarian, Make it from scratch more
"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
Ingredients
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 by Step Method
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.
