Once Upon a Chef · by Jennifer Segal★ 4.9 (473)
Quick & Easy Refrigerator Pickles
NUTRITION · PER SERVING20M COOK
CAL 7%·PRO 7%
CARBS 30G83% OF CAL
5G FIBER19G SUGAR6G OTHER
FAT 2G11% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick refrigerator pickles are tangy, crisp cucumber pickles made without canning, ready to eat in minutes. They're lightly spiced with dill, mustard seeds, and garlic, and stay fresh in the refrigerator. These are a versatile condiment to eat with everything.
condimentamerican🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Once Upon a Chef →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1¼ cups distilled white vinegar (5% acidity)
- 3 tablespoons kosher salt
- 2 tablespoons sugar
- 2 cups cold water
- 1¾ to 2 pounds Kirby cucumbers ((about 6), cut into halves or spears)
- 2 tablespoons coriander seeds
- 6 large garlic cloves, (peeled and halved)
- 1 teaspoon mustard seeds
- ¼ teaspoon crushed red pepper flakes
- 16 dill sprigs
At a glance
PER SERVING · TIME 20M
CAL 7%·PRO 7%
CARBS 30G83% OF CAL
5G FIBER19G SUGAR6G OTHER
FAT 2G11% OF CAL
0G SAT2G 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
- 15m
- Cook
- 5m
- Sodium
- 7934mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 801mg
- Calcium
- 132mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 7934MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.