Quick Refrigerator Pickles
When life gives you too many cucumbers, made quick refrigerator pickles!
Servings: 4 jars
Calories: 67kcal
Equipment
- pint mason jars
Ingredients
- 3 large cucumbers
- 1 cup apple cider vinegar
- 2 tablespoon sugar
- 2 tablespoon dill
- 1 teaspoon ground ginger
- ½ teaspoon crushed red pepper flakes
- ¼ cup kosher salt
- 3 teaspoon pickling spice
Instructions
- Wash the cucumbers and slice into ¼ inch rounds.
- Combine the apple cider vinegar, sugar and kosher salt together in a saucepan. Bring to a boil, stirring until the sugar and salt dissolve. Remove from the heat and add in 3 ½ cups of water. Let cool 15-20 minutes.
- Layer dill, ginger, pickling spice and crushed red pepper into the bottom of each mason jar. Then layer the pickle spices into the jar.
- Pour the cooled water mixture on top, making sure the pickles are covered.
- Seal and refrigerate for a few days before eating.
Nutrition
Serving: 1jar | Calories: 67kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7086mg | Potassium: 359mg | Fiber: 2g | Sugar: 9g | Vitamin A: 249IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 1mg
