Dill Refrigerator Pickles
Recipe: #24621
August 07, 2016
Categories: Snacks, Cucumber, Garlic, Fat Free, Gluten-Free Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Spices, more
"Got this at our local Farmers Market. This needs to sit in the refrigerator for at least 3 days. It makes 2 - 1 quart mason jars."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (157.5 g)
- Calories 45
- Total Fat - 0.5 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 2367.6 mg
- Total Carbohydrate - 8.2 g
- Dietary Fiber - 1.2 g
- Sugars - 5.7 g
- Protein - 1 g
- Calcium - 50.6 mg
- Iron - 0.8 mg
- Vitamin C - 4.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Slice cucumber lengthwise into quarters.
Step 2
Fill 2 quart jars with cucumbers.
Step 3
Combine remaining ingredients in a separate container to make brine.
Step 4
Pour brine in equal amounts over cucumbers in jars, topping off with water if needed.
Step 5
Cover and refrigerate for a minimum of 3 days before serving.
Tips
- 2 wide mouth 1-quart canning jar with rings and lids.
1 Reviews
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