Photo: Mike Kenneally
Quick & Easy Refrigerator Dill Pickles
9 ingredients
20 min
4 pints of pickles
openrecipes
No elaborate canning methods required!
Estimated Nutrition (whole recipe, rough)
41
Calories
2g
Protein
1g
Fat
8g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large cucumbers (or 4-6 pickling cucumbers), cut into spears or sliced
- 16 sprigs fresh dill, divided
- 4 garlic cloves, smashed, divided
- 4 teaspoons black peppercorns, divided
- 4 pinches red pepper flakes, divided
- :
- 4 cups water
- 8 tablespoons white vinegar
- 3 tablespoons kosher salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By browneyedbaker ·
Recipe sourced from
openrecipes