Refrigerator Dill Pickles Recipe

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Ingredients:

Serving

15 small pickling cucumbers , scrubbed
40 sprigs fresh dill
2 large onions, thinly sliced
5 garlic cloves, sliced
1 quart water
1 quart distilled white vinegar
1 cup canning salt (see description above)

Directions:

Cut each cucumber lengthwise into 4 spears.
In a large heatproof , nonreactive bowl, combine cucumbers, dill, onion slices, and garlic; set aside.
In a Dutch oven, combine remaining ingredients. Bring to a boil. Boil, stirring, just until salt is dissolved. Pour over cucumber mixture and allow to cool.
Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 3 months.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	100.28 Kcal (420 kJ)
Calories from fat	0.35 Kcal
		% Daily Value*
Total Fat	0.04g	0%
Sodium	4736.67mg	197%
Potassium	633.24mg	13%
Total Carbs	13.32g	4%
Sugars	5.98g	24%
Dietary Fiber	5.03g	20%
Protein	4.64g	9%
Vitamin C	17.3mg	29%
Iron	0.1mg	1%
Calcium	99.4mg	10%

Amount Per 100 g
Calories	12.94 Kcal (54 kJ)
Calories from fat	0.04 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	611.04mg	197%
Potassium	81.69mg	13%
Total Carbs	1.72g	4%
Sugars	0.77g	24%
Dietary Fiber	0.65g	20%
Protein	0.6g	9%
Vitamin C	2.2mg	29%
Calcium	12.8mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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