Refrigerator Dill Pickles

Refrigerator Dill Pickles

Refrigerator Dill Pickles

Servings: 10
Yield: 2 Big Jars, 10 big pickles

This pickling brine is a great base for your pickling experiments.  Explore different flavors by adding dried chilies, star anise, fennel seed, or even smoked salt.  You can cut the sodium by using more of these flavors and cutting back on the salt.

10 each cucumber, pickle
3 cups water
1 cup white vinegar
1/2 tbsp salt
2 cloves garlic
2 tbsp Dill, chopped
1 tsp red chili flake
1 tsp yellow mustard seed
1 tsp black peppercorn
2 Big Glass Jars, Mason-style

To make brine:  In a small sauce pan, combine the water, vinegar, salt, garlic, and spices.  Bring to a simmer over medium-high heat.  You can also do this in the microwave.  You just need to warm the brine until the salt dissolves and the water steams.

To make pickles:  While that is heating, cut cucumbers into desired shapes.  Choose spears, chips, slices, or simply leave whole.  Place pickles pieces into glass jars.  Once vinegar mixture has warmed, pour into jars, completely immersing cucumbers.  Refrigerate for at least a day.  Enjoy.

 

Nutrition Facts Per Serving
Serving size: 1 pickle

Calories 28.62
Total Fat 0.25g
Cholesterol 0mg 0%

Sodium 354.46mg 15%
Potassium 254.57mg 7%
Total Carbohydrates 7.33g 2%
Fiber 0.87g 3%
Sugar 2.53g
Protein 1.1g 2%


Vitamin A 168.31IU 3%
Vitamin C 5.95mg 10%
Calcium 29.71mg 3%
Iron 0.49mg 3%
Thiamin 0.04mg 3%
Riboflavin 0.05mg 3%
Vitamin B6 0.07mg 4%
Folate 11.09mcg 3%
Pantothenic Acid 0.4mg 4%
Vitamin K 25.18mcg 31%
Phosphorus 39.23mg 4%
Magnesium 21.73mg 5%
Zinc 0.33mg 2%
Copper 0.08mg 4%
Manganese 0.17mg 9%