Refrigerator Pickles
Ingredients
The pickles
-
1
pound
small cucumbers (such as Persian or Kirby)
-
1
cup
cold water
-
2-3
cloves
garlic (peeled and sliced)
-
8
sprigs
fresh dill (or ½ teaspoon dried dill)
The brine
-
½
cup
distilled white vinegar
-
1
tablespoon
kosher salt
-
½
teaspoon
cane sugar (optional)
-
½
teaspoon
black peppercorns
Instructions
- Make the brine by heating vinegar, salt, and sugar in a saucepan until dissolved, then stir in peppercorns and water.
- Wash and slice the cucumbers into spears or rounds.
- In a clean jar, add garlic and dill, then pack in the cucumber slices.
- Pour the brine over the cucumbers, ensuring they are fully covered.
- Seal the jar and refrigerate for 24 hours before serving.
Nutrition Facts (estimated)
Servings
1 quart
Calories
3
Total fat
0g
Total carbohydrates
1g
Total protein
0g
Sodium
140mg
Cholesterol
0mg
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