The Real Food Dietitians · by Jessica Beacom★ 4.9
Refrigerator Pickle Recipe
NUTRITION · PER SERVING20M COOK
CAL 5%·PRO 7%
CARBS 16G69% OF CAL
2G FIBER8G SUGAR6G OTHER
FAT 1G8% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick refrigerator pickles made with cucumbers, vinegar, and spices, ready to eat after 24 hours of chilling. They are crisp, tangy, and refreshing. Serve as a condiment or snack alongside meals.
condimentamerican🥄 saucepandairy freegluten freeveganvegetarianwhole30
View the full recipe on The Real Food Dietitians →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 pound small cucumbers, about 6-7 (such as Persian or Kirby)
- ½ cup distilled white vinegar
- 1 tablespoon kosher salt (may substitute 1 ½ teaspoons fine sea salt)
- ½ teaspoon cane sugar (optional)*
- ½ teaspoon black peppercorns
- 1 cup cold water
- 2-3 garlic cloves, peeled and sliced
At a glance
PER SERVING · TIME 20M
CAL 5%·PRO 7%
CARBS 16G69% OF CAL
2G FIBER8G SUGAR6G OTHER
FAT 1G8% 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
- 20m
- Sodium
- 5295mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 772mg
- Calcium
- 105mg
- Iron
- 0.04mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 5295MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.