Real Housemoms · by Kimberly Sneed★ 4.3 (21)
Refrigerator Pickles
NUTRITION · PER SERVING2880M COOK
CAL 2%·PRO 4%
CARBS 8G75% OF CAL
1G FIBER0G ADDED3G INTRINSIC4G OTHER3G TOTAL SUGAR
FAT 0G8% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crisp, tangy refrigerator pickles infused with garlic, dill, and peppercorns. These require no canning and are ready in a few days, perfect for snacking or serving at a BBQ.
starteramericandairy freegluten freeveganvegetarian
View the full recipe on Real Housemoms →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 English cucumbers
- 1 1/2 cup water
- 3 tbsp white vinegar
- 1 1/2 tbsp kosher salt ((or pickling salt))
- 2 tsp peppercorns
- 2 tbsp garlic (minced)
- 6 sprigs fresh dill
At a glance
PER SERVING · TIME 2880M
CAL 2%·PRO 4%
CARBS 8G75% OF CAL
1G FIBER0G ADDED3G INTRINSIC4G OTHER3G TOTAL SUGAR
FAT 0G8% 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
- 30m
- Sodium
- 3972mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 346mg
- Calcium
- 41mg
- Iron
- 0.05mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 3972MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.