Homemade Refrigerator Pickles
Servings: 1 Quart
Calories: 202kcal
Ingredients
- 12 ounces seedless cucumber , sliced into ¼ inch coins
- 5 large springs of fresh dill , roughly chopped
- 4 cloves garlic , thinly sliced
- 1 bay leaf
- 1 cup hot water
- 1 cup rice vinegar
- 1 tablespoon sugar
- 1 tablespoon kosher or fine sea salt
- 2 teaspoons black peppercorns
- 1 teaspoon mustard seeds
- ⅛ teaspoon crushed red pepper flakes
Instructions
- Layer cucumbers, dill, garlic, and bay leaf into a quart mason jar.
- Combine the rest of the ingredients in a liquid measuring cup and stir until the sugar salt dissolves. Let cool. Pour over the cucumbers. Secure the lid of the jar and refrigerate for at least one day.
- Can be stored, covered, in the refrigerator for 1 week.
Nutrition
Calories: 202kcal | Carbohydrates: 35g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7012mg | Potassium: 736mg | Fiber: 5g | Sugar: 18g | Vitamin A: 874IU | Vitamin C: 18mg | Calcium: 162mg | Iron: 3mg