Dill-Brined Refrigerator Pickles
Created by JamiLynne on July 15, 2012
- Servings: 1
- Prep Time: 4h
- Cook Time: 0m
- Recipe #5935
Ingredients
- 1 pound pickling cucumbers
- 1 cup white distilled vinegar, (5% acidity)
- 2 tablespoon sugar
- 2 tablespoon kosher salt
- 1 tablespoon dill seed, slightly crushed
- 1 teaspoon mustard seed, slightly crushed
- 1 teaspoon cracked peppercorns
- 1/4 teaspoon red-pepper flakes
- 1 cup fresh dill
- 4 clove garlic, peeled
How to Make
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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.
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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.
Nutritional Facts
- 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