REFRIGERATOR PICKLES
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 7.6
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,310.1 mg
- Total Carbs: 1.7 g
- Dietary Fiber: 0.3 g
- Protein: 0.4 g
View full nutritional breakdown of REFRIGERATOR PICKLES calories by ingredient
Introduction
The wonderful thing about refrigerator pickles is that they only take about 5 minutes to prepare, and require ZERO steps of the traditional canning process. A friend gave me this recipe and I just thought I would share it. The wonderful thing about refrigerator pickles is that they only take about 5 minutes to prepare, and require ZERO steps of the traditional canning process. A friend gave me this recipe and I just thought I would share it.Number of Servings: 8
Ingredients
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1.5 cup (8 fl oz) Water, tap
3 tbsp Bragg Apple Cider Vinegar (white or apple cider vinegar will work)
1.5 tbsp Salt (either Kosher or Pickling Salt - Do not use iodized table salt for this recipe)
2 tsp Peppercorns, whole black - McCormick
5 clove Garlic, peeled
6 sprigs Dill weed, fresh
1 Bay Leaf
280 grams Cucumber (with peel) ***1 large English hothouse seedless cucumber, sliced into rounds or spears (a large one is
about 7 1/4 to 8 1/2 inches length and weighs about 280g or 9.9oz)
Tips
there is no cooking time - I just put in 2160 minutes for cook time since that is equal to one full day for refrigeration
NOTE: Unfortunately, these are very high in sodium, I have been thinking of trying to make them but reducing the amount of salt used in the recipe since I am trying to avoid large amounts of sodium these days.
Directions
Add the water, vinegar, salt, peppercorns, garlic, dill and bay leaf to a large (1-quart) jar -- or if you prefer to make it in smaller jars then divide the mixture evenly between two small (1-pint) jars -- and stir to combine.
Add the sliced cucumbers to the jar. **you can either slice your cucumber into rounds or spears - your choice. Then place the lid on the jar, and shake to combine.
Refrigerate for at least 2 days before eating, although you can totally dive in to them before that time if you like. The pickles will keep in a sealed container in the refrigerator for up to 1 week.
Serving Size: 8 servings
Add the sliced cucumbers to the jar. **you can either slice your cucumber into rounds or spears - your choice. Then place the lid on the jar, and shake to combine.
Refrigerate for at least 2 days before eating, although you can totally dive in to them before that time if you like. The pickles will keep in a sealed container in the refrigerator for up to 1 week.
Serving Size: 8 servings
Member Ratings For This Recipe
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TDSOONER
Just made...now to wait until tomorrow to try. Very easy and smells really good.
Good even without waiting 2 days! I'll make this one again! - 3/26/17
Reply from 4LMHJCR (3/28/17)
I have only made them twice now - but I agree they smell so good and I love that with this recipe I can make a smaller amount so I am not eating too many at one time. So happy you enjoyed the recipe.
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GEORGE815
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ARTJAC
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ROSSYFLOSSY
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MUGABI123
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1CRAZYDOG
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NANCYPAT1
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KATHYJO56
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1HAPPYSPIRIT
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NELLJONES
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EVILCECIL
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CHRISTOPHER63
