The Seasoned Mom · by Blair Lonergan★ 5.0 (2)
Refrigerator Dill Pickles
NUTRITION · PER SERVING1455M COOK
CAL 6%·PRO 7%
CARBS 26G82% OF CAL
3G FIBER6G ADDED12G INTRINSIC5G OTHER18G TOTAL SUGAR
FAT 1G6% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick refrigerator dill pickles made without canning. A tangy, crunchy condiment made with fresh cucumbers.
condimentamerican🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on The Seasoned Mom →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 5 cups water
- 1 cup cider vinegar
- 2 tablespoons kosher salt
- 1 ½ tablespoons granulated sugar
- 1 whole clove garlic, peeled
- 6 cups sliced cucumbers (about 2 ½ lbs.), such as seedless English cucumbers
- 2 cups thinly sliced Vidalia onions ((about 1 medium onion))
- 6 sprigs fresh dill
At a glance
PER SERVING · TIME 1455M
CAL 6%·PRO 7%
CARBS 26G82% OF CAL
3G FIBER6G ADDED12G INTRINSIC5G OTHER18G TOTAL SUGAR
FAT 1G6% 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
- 15m
- Sodium
- 3555mg
- Total sugar
- 18g
- Added sugar
- 6g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 829mg
- Calcium
- 101mg
- Iron
- 0.47mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 3555MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.