The Chunky Chef · by The Chunky Chef★ 5.0 (57)
Refrigerator Pickles
NUTRITION · PER SERVING15M COOK
CAL 7%·PRO 10%
CARBS 24G71% OF CAL
4G FIBER13G SUGAR8G OTHER
FAT 1G10% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick refrigerator pickles made with cucumbers, vinegar, and dill. Crisp and zesty with tangy, savory flavor.
condimentamerican🥄 saucepandairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 2- 6-7 pickling cucumbers
- 2 cups water
- 1 cup white vinegar ((or apple cider vinegar))
- 1 Tbsp kosher salt
- 1/2-1 tsp granulated sugar
- fresh dill
- 4-6 cloves garlic (peeled and smashed/roughly chopped)
- 10 whole black peppercorns
- 1/2 tsp whole yellow mustard seeds
- 1/4 tsp red pepper flakes
- pinch celery seed
At a glance
PER SERVING · TIME 15M
CAL 7%·PRO 10%
CARBS 24G71% OF CAL
4G FIBER13G SUGAR8G OTHER
FAT 1G10% 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
- 10m
- Cook
- 5m
- Sodium
- 2665mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1140mg
- Calcium
- 136mg
- Iron
- 0.47mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2665MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.