House of Nash Eats · by Amy Nash
Refrigerator Dill Pickles
NUTRITION · PER SERVING1460M COOK
CAL 7%·PRO 5%
CARBS 27G77% OF CAL
2G FIBER12G ADDED5G INTRINSIC8G OTHER17G TOTAL SUGAR
FAT 4G27% OF CAL
0G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crisp, tangy dill pickles packed with garlic and fresh dill flavor. A no-canning condiment made in the refrigerator for easy homemade pickles.
condimentamericandairy freegluten freeveganvegetarian
View the full recipe on House of Nash Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups water
- 2 cups distilled white vinegar
- ¼ cup granulated sugar
- 1 Tablespoon pickling salt
- 2 pounds pickling cucumbers
- 1 sweet onion (thinly sliced)
- 12-16 fresh dill sprigs
- 12 cloves garlic (peeled)
- 3 Tablespoons whole white peppercorns
- 1 Tablespoon celery seed
At a glance
PER SERVING · TIME 1460M
CAL 7%·PRO 5%
CARBS 27G77% OF CAL
2G FIBER12G ADDED5G INTRINSIC8G OTHER17G TOTAL SUGAR
FAT 4G27% OF CAL
0G SAT4G 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
- 10m
- Sodium
- 1791mg
- Total sugar
- 17g
- Added sugar
- 12g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 415mg
- Calcium
- 114mg
- Iron
- 0.91mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1791MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.