Refrigerator Pickles
HB-4524 · Hand-built original · American
Sliced pickling cucumbers in a dill and garlic brine, kept in the refrigerator.
AmericanCondiment15 minServes 2161 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeLow Fat / Low CholesterolHigh Fiber
Main ingredient: cucumbers
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:2quantities adjust to match
Ingredients
- 6-7 pickling cucumbers
- 2 cups water
- 1 cup white vinegar (or apple cider vinegar)
- 1 Tbsp kosher salt
- 1/2-1 tsp granulated sugar
- fresh dill
- 4-6 cloves garlic (peeled and smashed/roughly chopped)
- 10 whole black peppercorns
- 1/2 tsp whole yellow mustard seeds
- 1/4 tsp red pepper flakes
- pinch celery seed
Method
- Slice the cucumbers about 1/4 inch thick or cut them into spears.
- Heat the water, vinegar, salt and sugar in a saucepan over medium-high heat, stirring, until the salt and sugar dissolve. Cool to room temperature.
- Pack the cucumbers into clean glass jars, leaving room for the brine.
- Divide the dill, garlic, peppercorns, mustard seeds, red pepper flakes and celery seed among the jars.
- Pour the brine over the cucumbers, leaving about 1/2 inch of headspace. Seal the jars.
- Refrigerate at least 5 days before eating. Use within 4 to 6 weeks.
Prep: 10 min · Cook: 5 min · Total: 15 min
Nutrition (per serving, where published)
161 kcalCalories
6 gProtein
26 gCarbs
2 gFat
8 gFibre
14 gSugars
3527 mgSodium
1 servingServing