Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
4.54
from
32
votes
Refrigerator Dill Pickles
With just the right balance of salt, vinegar, garlic and dill, you may never want to purchase store bought dill pickles again!
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Course:
Appetizer, Side Dish
Cuisine:
American
Servings:
2
Jars
Author:
Holly
Ingredients
3½
cups
water
¾
cup
white vinegar
½
tablespoon
coarse salt
1
tablespoon
granulated sugar
6
peppercorns
2
lbs
mini cucumbers
sliced
4
large sprigs fresh dill
or to taste
3-5
cloves
garlic
Instructions
Combine water, vinegar, salt, sugar and peppercorns in a saucepan and bring to a boil. Remove from heat and cool completely.
Slice Cucumber into ½" rounds. Place cloves of garlic in a glass jar (or jars).
Layer dill and cucumbers and pour cooled brine over the cucumbers.
Seal and refrigerate at least 3 days before serving.
Notes
*Nutrition calculated by the jar.
Nutrition
Calories:
76
kcal
|
Carbohydrates:
18
g
|
Protein:
3
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
11
mg
|
Potassium:
704
mg
|
Fiber:
2
g
|
Sugar:
8
g
|
Vitamin A:
633
IU
|
Vitamin C:
16
mg
|
Calcium:
86
mg
|
Iron:
2
mg