Garlicky Dill Fridge Pickles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
8 cups filtered water1/4 cup coarse sea salt 3 tbsp cider vinegar 15 whole black peppercorns, cracked1 tsp yellow mustard seed20 garlic cloves, crushed1 bunch fresh dill, chopped2 3/4 lbs small, "warty" cucumbers (like Kirby), scrubbed and halved lengthwise
Scrub 3 (1 L) jars and their lids well in very hot, soapy water, dry upside down on a clean tea towel.
Combine the water, salt, vinegar, peppercorns and mustard seed in a saucepan.
Bring to a boil, then remove from heat and cool 5 minutes.
Pack layers of garlic, dill and cucumbers in each jar.
Pour the (very) warm brine over them, covering the cucumbers completely.
Screw the lids on tightly and place in the the refrigerator, undisturbed, for a minimum of 7 days (I recommend at least 14). The longer you leave them in the refrigerator the better they will be.
Number of Servings: 3
Recipe submitted by SparkPeople user JO_JO_BA.
Combine the water, salt, vinegar, peppercorns and mustard seed in a saucepan.
Bring to a boil, then remove from heat and cool 5 minutes.
Pack layers of garlic, dill and cucumbers in each jar.
Pour the (very) warm brine over them, covering the cucumbers completely.
Screw the lids on tightly and place in the the refrigerator, undisturbed, for a minimum of 7 days (I recommend at least 14). The longer you leave them in the refrigerator the better they will be.
Number of Servings: 3
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 54.0
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 9,438.1 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 3.3 g
- Protein: 2.9 g
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