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Refigerator Pickles

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Recipe

 
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 quarts water
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1 quart vinegar
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1 cup pickling salt
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5 pounds cucumbers
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1 bunch dill weed
fresh
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1 head garlic
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Ingredients

Amount Measure Ingredient Features
2 quarts water
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0.9 l vinegar
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237 ml pickling salt
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2.3 kg cucumbers
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1 bunch dill weed
fresh
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1 head garlic
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Directions

Combine water, vinegar and salt. bring to a boil. Remove from the heat and refrigerate overnite in glass or plastic jars.

Next day, scrub cucumbers.

Put some dill flowers and at least 5 peeled garlic cloves into each canning jar.

(add peppercorns too). Pack cucumbers into jars nice and tight, cover with cold brine, secure lids and refrigerate at least 3 days.

As you take out and devour pickles, put more cucumbers in the jar and keep the cycle going.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 568g (20.0 oz)
Amount per Serving
Calories 6812% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 11mg 0%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 16%
Sugars g
Protein 7g
Vitamin A 8% Vitamin C 30%
Calcium 8% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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