Dinner at the Zoo · by Sara Welch★ 5.0 (11)
Refrigerator Pickles
NUTRITION · PER SERVING11M COOK
CAL 1%·PRO 1%
CARBS 2G93% OF CAL
0G FIBER1G OTHER1G TOTAL SUGAR
FAT 0G9% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crisp refrigerator pickles made with cucumber, vinegar, garlic, and dill in a homemade brine. No canning required, and far better than store-bought.
condimentamericandairy freegluten freeveganvegetarian
View the full recipe on Dinner at the Zoo →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 1/2 cups cucumbers (sliced or cut into spears)
- 1 1/2 cups water
- 3 tablespoons white vinegar
- 1 1/2 tablespoons kosher salt
- 4 garlic cloves (lightly crushed)
- 2 teaspoons black peppercorns
- 1/2 cup fresh dill sprigs
- 1/4 teaspoon crushed red pepper flakes (optional)
At a glance
PER SERVING · TIME 11M
CAL 1%·PRO 1%
CARBS 2G93% OF CAL
0G FIBER1G OTHER1G TOTAL SUGAR
FAT 0G9% 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
- Cook
- 1m
- Sodium
- 993mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 86mg
- Calcium
- 11mg
- Iron
- 0.04mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 993MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.