Refrigerator Dill Pickles
Ingredients3 d 25 m servings 13 cals
- Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
- Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.
Per Serving: 13 calories; 0.1 g fat; 3.1 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 444 mg sodium. Full nutrition
ReviewsRead all reviews 176
So easy! Absolutely delicious use for leftover cukes!!
I am sorry to say that these turned out badly and I don't know why. They were very soft and had an unpleasant taste. I have reviewed the amounts and directions carefully, and made sure the liq...
I did this with cucumber slices/chips and the recipe tastes great! I used apple cider vinegar instead of white vinegar. I didn't have fresh dill so I used approx. 2 tbsp of dry dill weed and pla...
Pretty amazing recipe-- easy to make and the pickles were delicious. I even went so far as to reuse the brine once with another set of cukes and they were just as good. Once they were gone, ad...
These really are delicious (and easy, too). Unless you're a gardener familiar with growing dill, you're probably like I am and don't know what a "head of dill" is. I bought a pkg of mini gourm...
Followed the recipe exactly and it was yummy! This is my first time making any type of pickle. Can I keep the juice and keep adding cucumbers? thank you for the recipe!
I didn't know what a head of dill was, and I didn't know how to measure cucumber spears (obviously I don't spend much time in the kitchen), but these turned out crunchy and delicious. I think I...