Well Plated · by Erin Clarke★ 4.9 (47)
Refrigerator Pickles
NUTRITION · PER SERVING1450M COOK
CAL 1%·PRO 1%
CARBS 3G76% OF CAL
1G FIBER0G ADDED2G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 0G10% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick refrigerator pickles made with cucumbers, vinegar, and dill, requiring no cooking or canning. Ready to eat in hours, these tangy pickles are the easiest way to preserve cucumbers.
condimentamericandairy freegluten freeveganvegetarian
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 1/2 pounds Kirby cucumbers* (about 6 small/medium, or mini or Persian cucumbers)
- 2 tablespoons roughly chopped fresh dill
- 2 teaspoons mustard seeds (optional)
- 1 teaspoon coriander seeds (optional)
- 1 to 2 cloves garlic (thinly sliced (optional))
- 1 cup water
- 1/2 cup white vinegar
- 1 tablespoon kosher salt**
At a glance
PER SERVING · TIME 1450M
CAL 1%·PRO 1%
CARBS 3G76% OF CAL
1G FIBER0G ADDED2G INTRINSIC1G OTHER2G 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
- 10m
- Sodium
- 443mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 193mg
- Calcium
- 20mg
- Iron
- 0.01mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 443MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.