5 from 3 votes
Refrigerator Pickles
Fresh veggies pickled with dill and garlic
Prep Time
20 mins
Total Time
20 mins
Servings:
12
servings
Calories:
47 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 1 ½ teaspoons salt
- 8 peppercorns
- 1 ½ teaspoons dill seed
- dill fresh
- 3 cloves garlic peeled and sliced
- 4 cups cucumber sweet or hot peppers, cherry tomatoes, onion, assorted fresh veggies
- 1 ½ cups white vinegar
- 1 ½ cups water
Instructions
- Place the salt, peppercorns, dill seed, fresh dill and half the sliced garlic in the bottom of a clean jar.
- Layer the veggies in an attractive arrangement.
- Combine the vinegar and water in a pan and bring just barely to a boil.
- Pour the vinegar and water over the veggies.
- Close the jar and leave it to cool.
- When cool, store in the refrigerator.
Cup of Yum
Notes
- NOTE: This is not a canning recipe. Because it is not processed in a boiling water bath the contents are not safe for shelf storage. Refrigerator storage only, please!
- NOTE: This is not a canning recipe. Because it is not processed in a boiling water bath the contents are not safe for shelf storage. Refrigerator storage only, please!
Nutrition Information
Serving
1
Calories
47kcal
(2%)
Carbohydrates
9g
(3%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
322mg
(13%)
Potassium
136mg
(3%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
3081IU
(62%)
Vitamin C
7mg
(8%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 47
% Daily Value*
| Serving | 1 | |
| Calories | 47kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 322mg | 13% |
| Potassium | 136mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 3081IU | 62% |
| Vitamin C | 7mg | 8% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.