Description
Quick and delicious refrigerator pickles. No canning required!
Ingredients
Scale
- 5–7 pickling cucumbers per quart jar
- 6 Tbs. apple cider vinegar
- 3 Tbs. organic cane sugar or honey
- 1 1/2 tsp. unrefined sea salt (Use the code kitchenstewardship for 15% off of your first purchase)
- 1 1/2 tsp. dried dillweed
- 1 tsp. garlic powder
- 1 1/2 tsp. onion powder
- Water to fill
Instructions
- Wash and slice cucumbers into rounds or sticks.
- Fill jar with cucumber slices.
- In a small bowl mix all of the brine ingredients.
- Pour over cucumbers in jar.
- Add water to fill the jar.
- Top with a lid and gently shake.
- Refrigerate.
- After 24 hours the pickles are ready to eat!
- Store in the refrigerator for 2-3 weeks.
Notes
- You can use this recipe with other vegetables as well – carrots, zucching, beans, and onions.
- After your pickles are done, slice up some new cucumbers and reuse the brine for a second batch!
Nutrition
- Serving Size: 1/2 cup
- Calories: 52
- Sugar: 7g
- Sodium: 515mg
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
