Natasha's Kitchen · by Natasha of NatashasKitchen.com★ 5.0 (9)
How to Pickle Pickles (Refrigerator Pickles that is)
NUTRITION · PER SERVING1460M COOK
CAL 1%·PRO 2%
CARBS 6G86% OF CAL
1G FIBER2G OTHER3G TOTAL SUGAR
FAT 0G10% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Refrigerator pickles made with cucumber, dill, garlic, and spices for a tangy condiment. These keep for weeks and add a bright crunch to any meal.
condimentmiddle easterndairy freegluten freeveganvegetarian
View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 liters or 3 quarts jar
- 3 lb of small-medium cucumbers
- 7 cloves of garlic
- 4 stems of dill
- 2 small roots of horseradish (optional)
- 10-15 whole black peppers
- 3 tbsp of table salt
- Filtered cold water
At a glance
PER SERVING · TIME 1460M
CAL 1%·PRO 2%
CARBS 6G86% OF CAL
1G FIBER2G OTHER3G TOTAL SUGAR
FAT 0G10% 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
- 20m
- Cook
- 24h
- Sodium
- 2620mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 300mg
- Calcium
- 41mg
- Iron
- 0.07mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2620MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.