Divas Can Cook · by Monique Kilgore @DivasCanCook★ 4.7 (6)
Homemade Dill Pickles (Refrigerator)
NUTRITION · PER SERVING1460M COOK
CAL 5%·PRO 7%
CARBS 25G91% OF CAL
2G FIBER9G ADDED8G INTRINSIC6G OTHER17G TOTAL SUGAR
FAT 1G7% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Refrigerator dill pickles made with fresh cucumbers, vinegar, and spices. Crunchy and flavorful, ready to eat after chilling.
condimentamericandairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 2- 2 ½ cups water
- 1 ½ cups distilled white vinegar (5% *)
- 2 tablespoons Kosher sea salt
- 1-2 tablespoons granulated sugar
- 2 pounds pickling cucumbers (like Kirby (about 6-7))
- 24 sprigs fresh dill weed
- 4-5 cloves garlic
- 1 tablespoon peppercorn (optional)
At a glance
PER SERVING · TIME 1460M
CAL 5%·PRO 7%
CARBS 25G91% OF CAL
2G FIBER9G ADDED8G INTRINSIC6G OTHER17G TOTAL SUGAR
FAT 1G7% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 7101mg
- Total sugar
- 17g
- Added sugar
- 9g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 814mg
- Calcium
- 100mg
- Iron
- 0.28mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 7101MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.