Refrigerator Dill Pickles Recipe
Makes 2 ½ quarts
2 pounds (about 10-12) small cucumbers or Kirby cucumbers
4 cups water
2 cups white vinegar
½ teaspoon sugar
1 tablespoon kosher salt
fresh dill sprigs
2 teaspoons pickling spice or peppercorns (optional)
Slice cucumbers on the mandolin of a food processor. Mix water, vinegar, sugar, salt, and pickling spice (if using) in a medium saucepan and heat until salt and sugar dissolves.
Pack a couple of dill sprigs in mason jars along with cucumber slices. Pour in pickling solution to cover and place in refrigerator.
These are ready to eat in 2 hours but can be store and eaten for a week.
20 cucumber slices = 26 calories, 0 g fat, 0.0 g saturated fat, 4.2 g carbohydrates, 1.9 g sugar, 0.6 g protein, 0.6 g fiber, 705 mg sodium, 0 SmartPts
Return to refrigerator dill pickles
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