Jessica in the Kitchen · by Jessica from Jessica in the Kitchen
How to Make Pickles
NUTRITION · PER SERVING1455M COOK
CAL 1%·PRO 1%
CARBS 5G73% OF CAL
1G FIBER2G ADDED2G INTRINSIC1G OTHER3G TOTAL SUGAR
FAT 0G7% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade fermented pickles with cucumber, vinegar, and dill requiring minimal equipment and no canning. Tangy and refreshing. An easy way to preserve cucumbers and make pickles at home.
condimentamericandairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 4 small cucumbers (or several mini cucumbers or 2 medium to large cucumbers)
- 1 cup apple cider vinegar
- 1 cup filtered water
- 2 teaspoons sea salt
- 1 tablespoon coconut sugar (or cane or brown sugar)
- Lime slices (optional)
- Handful of peppercorns + fresh dill + any additional seasonings, cumin seeds, jalapeño etc.
At a glance
PER SERVING · TIME 1455M
CAL 1%·PRO 1%
CARBS 5G73% OF CAL
1G FIBER2G ADDED2G INTRINSIC1G OTHER3G TOTAL SUGAR
FAT 0G7% 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
- Cook
- 5m
- Sodium
- 5mg
- Total sugar
- 3g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 201mg
- Calcium
- 22mg
- Iron
- 0.14mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 5MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.