Quick Refrigerator Dill Pickles
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5
18 reviews
Excellent
Quick Refrigerator Dill Pickles
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This easy pickling tutorial teaches you how to make quick refrigerator pickles that can be applied to just about any vegetable!
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Ingredients
Basic Brine
- 1½ cups white vinegar sub white wine vinegar
- 1½ cups water
- 1 tablespoon sugar
- 2 tablespoons kosher salt
Dill Pickles
- 6-8 kirby cucumber sliced ½ inch thick or into spears, small
- 1-2 jalapeno pepper thinly sliced, optional
- 2 cloves garlic thinly sliced
- 6 prigs dill fresh
- 1 tablespoon coriander seed
- 1 teaspoon mustard seed
- ½ teaspoon black peppercorns
Notes
- For spicy pickles, don't skip the jalapeños!
- Make sure the brine has cooled slightly before pouring over the pickles. It can still be warm, but should not be boiling hot.
- Adjust the salt, sugar, vinegar and spices to suit your taste!
- Swap out the cucumbers for zucchini, peppers, green beans, cauliflower or your favorite vegetable instead!
Nutrition Information
Show Details
Calories
288kcal
(14%)
Carbohydrates
50g
(17%)
Protein
7g
(14%)
Fat
3g
(5%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
1g
(5%)
Sodium
3522mg
(147%)
Potassium
1361mg
(29%)
Fiber
8g
(32%)
Sugar
38g
(76%)
Vitamin A
893IU
(18%)
Vitamin C
34mg
(38%)
Calcium
194mg
(19%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2quarts
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 50g | 17% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 3522mg | 147% |
| Potassium | 1361mg | 29% |
| Fiber | 8g | 32% |
| Sugar | 38g | 76% |
| Vitamin A | 893IU | 18% |
| Vitamin C | 34mg | 38% |
| Calcium | 194mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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