Healthy Recipes & Meal Plans · by Kaeleigh Pugliese★ 4.9 (16)
Homemade Pickles
NUTRITION · PER SERVING1450M COOK
CAL 1%·PRO 1%
CARBS 2G60% OF CAL
1G FIBER1G SUGAR1G OTHER
FAT 0G8% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick refrigerator pickles made with fresh cucumbers, dill, and garlic in a simple vinegar brine. Tangy, crisp, and ready to eat within hours; store in the refrigerator.
condimentamerican🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Healthy Recipes & Meal Plans →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 medium pickling cucumbers
- 5 sprigs fresh dill
- 1 garlic clove, (minced)
- 1 cup filtered water
- ½ cup white vinegar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- ½ teaspoon black peppercorns
- ½ teaspoon red pepper flakes, (optional)
- ¼ teaspoon celery seed
At a glance
PER SERVING · TIME 1450M
CAL 1%·PRO 1%
CARBS 2G60% OF CAL
1G FIBER1G SUGAR1G OTHER
FAT 0G8% OF CAL
0G SAT0G 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
- Sodium
- 875mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 130mg
- Calcium
- 16mg
- Iron
- 0.23mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 875MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.