Refrigerator Pickles
Ingredients
The pickles
-
3½
cups
cucumbers sliced or cut into spears
-
½
cup
fresh dill sprigs
-
4
cloves
garlic lightly crushed
The brine
-
1½
cups
water
-
3
tablespoons
white vinegar
-
1½
tablespoons
kosher salt
-
2
teaspoons
black peppercorns
-
¼
teaspoon
crushed red pepper flakes (optional)
Instructions
- Mix together the water, vinegar, salt, garlic, peppercorns, and crushed red pepper flakes in a large bowl.
- Fill two pint-sized jars with the cucumbers and dill sprigs.
- Pour the brine over the cucumbers in each jar.
- Seal the jars and store them in the refrigerator.
- Refrigerate for at least 24 hours, or up to 2 weeks before serving.
Nutrition Facts (estimated)
Servings
8
Calories
13
Total fat
0g
Total carbohydrates
2g
Total protein
0g
Sodium
412mg
Cholesterol
0mg
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