Quick Refrigerator Pickles
Servings: 2 Quarts
Calories: 132kcal
Ingredients
- 1 ¼ cups white distilled vinegar
- 3 tablespoons Eden French Celtic Sea Salt
- 1 tablespoon black peppercorns
- 2 teaspoons mustard seeds
- ¼ teaspoon crushed red pepper flakes
- 2 ½ cups cold water
- 2 pounds mini cucumbers , cut into spears or coins
- 10 sprigs fresh dill
- 8 garlic cloves
- 2 bay leaves
Instructions
- Combine vinegar, salt, peppercorns, mustard seeds, and crushed red pepper in a small saucepan and heat over high heat, stirring, until the sugar dissolves – no need to boil. Remove from heat, add the cold water, and refrigerate until ready to use.
- Divide the cucumbers, dill, garlic, and bay leaves between two clean 1-quart jars. Cover with the brine. Cover the jars and refrigerate for 24 hours.
- The pickles will keep in the refrigerator for up to 4 weeks.
Nutrition
Calories: 132kcal | Carbohydrates: 18g | Protein: 5g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 10502mg | Potassium: 801mg | Fiber: 5g | Sugar: 7g | Vitamin A: 822IU | Vitamin C: 23mg | Calcium: 152mg | Iron: 3mg