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RECIPE
10 INGREDIENTS3 STEPS24HR 25MIN

Homemade Refrigerator Dill Pickles

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No need for sterilizing of jars or special canning equipment. A couple of glass quart-size jars will do the trick right in your refrigerator. After 24 hours, you have crispy, delicious dill pickles.
24HR 25MIN
Total Time
25MIN
Active Time

A Hint of Rosemary

I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
1 1/4 cups
Distilled White Vinegar
5% acidity
3 Tbsp
2 cups
Cold  Water
8 3/4 cups
16 sprigs
2 Tbsp
Whole Coriander Seeds
1 tsp
Mustard Seeds
6 cloves
Garlic , peeled, halved
1/8 tsp
Crushed Red Pepper Flakes
add more if desired

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Nutrition Per Serving

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CALORIES
170
FAT
1.5 g
PROTEIN
5.0 g
CARBS
39.0 g

Cooking Instructions

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Step 1
Combine the Distilled White Vinegar (1 1/4 cup), Kosher Salt (3 tablespoon), and Granulated Sugar (2 tablespoon) in a small non-reactive saucepan, such as stainless steel, glass or ceramic, over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the Water (2 cup). Refrigerate the brine until ready to use.
Step 2
Stuff the Kirby Cucumber (2 pound) and Fresh Dill (16 sprig) into two clean wide-mouth 1-quart glass jars. Add the Whole Coriander Seeds (2 tablespoon), Mustard Seeds (1 teaspoon), Garlic (6 clove), Crushed Red Pepper Flakes (1/8 teaspoon), and chilled brine into the jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine completely covers the cucumbers.
Step 3
Cover and refrigerate about 24 hours, then serve. Cucumbers will keep in the refrigerator for up to one month.

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Nutrition Per Serving
Calories
170
% Daily Value*
Fat
1.5 g
2%
Saturated Fat
0.2 g
1%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
39.0 g
14%
Fiber
5.1 g
18%
Sugars
20.3 g
--
Protein
5.0 g
10%
Sodium
11271.8 mg
490%
Vitamin D
--
--
Calcium
178.5 mg
14%
Iron
3.1 mg
17%
Potassium
844.1 mg
18%
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