Refrigerator Dill Pickles Recipe

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Ingredients:

Serving

Directions:

Cut each cucumber lengthwise into four spears. In a large bowl, combine the cucumbers, dill, onions and garlic; set aside. In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool.
Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months. Yield: about 100 pickle spears.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	11.03 Kcal (46 kJ)
Calories from fat	0.02 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	142.89mg	6%
Potassium	55.12mg	1%
Total Carbs	1.95g	1%
Sugars	1.37g	5%
Dietary Fiber	0.43g	2%
Protein	0.4g	1%
Vitamin C	1.4mg	2%
Calcium	7.7mg	1%

Amount Per 100 g
Calories	18.47 Kcal (77 kJ)
Calories from fat	0.03 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	239.37mg	6%
Potassium	92.34mg	1%
Total Carbs	3.27g	1%
Sugars	2.29g	5%
Dietary Fiber	0.72g	2%
Protein	0.68g	1%
Vitamin C	2.4mg	2%
Calcium	13mg	1%

* 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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