No-Salt Dill Refrigerator Pickles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 large cucumbers, cut into 3-4 inch long sections and then quartered6 heads (sprigs) dill1 tablespoon white granulated sugar2 tablespoons minced garlic3 dried red cayenne peppers (could not find info here for the peppers)1 teaspoon coriander seeds1 teaspoon whole cloves1 teaspoon whole allspice1 teaspoon mustard seeds2 cups water1 3/4 cups vinegar
Step 1
Mix the water, vinegar, and sugar together. Stir until sugar dissolves. Set aside.
Step 2
Put the garlic, cayenne peppers, coriander, dill, cloves, allspice, and mustard in a jar or other resealable container.
Step 3
Pack the sliced cucumbers vertically into jar until the jar is full.
Step 4
Pour the water/vinegar/sugar mixture over the cucumbers until the liquid reaches the top of the jar. Tap to remove air bubbles if necessary.
Step 5
Put a lid on the jar and refrigerate for a minimum of two days.
Serving Size: 10
Number of Servings: 10
Recipe submitted by SparkPeople user 4LMHJCR.
Mix the water, vinegar, and sugar together. Stir until sugar dissolves. Set aside.
Step 2
Put the garlic, cayenne peppers, coriander, dill, cloves, allspice, and mustard in a jar or other resealable container.
Step 3
Pack the sliced cucumbers vertically into jar until the jar is full.
Step 4
Pour the water/vinegar/sugar mixture over the cucumbers until the liquid reaches the top of the jar. Tap to remove air bubbles if necessary.
Step 5
Put a lid on the jar and refrigerate for a minimum of two days.
Serving Size: 10
Number of Servings: 10
Recipe submitted by SparkPeople user 4LMHJCR.
Nutritional Info Amount Per Serving
- Calories: 25.1
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 3.0 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 0.9 g
- Protein: 0.7 g
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