Easy Refrigerator Pickles

Easy Refrigerator Pickles

Got fresh garden cukes and carrots? Make pickles you can keep fresh in your fridge for two weeks!

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

6

cups

6
cups thinly sliced cucumbers
2
small onions, sliced
1
medium carrot, thinly sliced ( 1/2 cup)
1 3/4
cups sugar
1
cup white or cider vinegar
2
tablespoons salt
1
tablespoon chopped fresh or 1 teaspoon dried dill weed
  1. In 2 1/2- or 3-quart glass container, layer cucumbers, onions and carrot. Mix remaining ingredients until sugar is dissolved; pour over vegetables.
  2. Cover and refrigerate at least 24 hours but no longer than 2 weeks.
Makes 6 cups
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
Smaller cucumber varieties are used for pickles and are best for this recipe. Prepare pickles soon after bringing cucumbers home from the market.
Variation
There are several ways to add color and flavor to these easy pickles. Slice a small bell pepper into thin strips for both a color and flavor boost. Add 1 teaspoon celery seed instead of the dill weed, or add a clove of garlic. There is no need to peel the cucumbers when they are fresh and not coated with wax.

Nutrition Information:

1 Serving (1/4 Cup)
  • Calories 65
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 590mg;
  • Total Carbohydrate 17g
    • (Dietary Fiber 0g,
  • Protein 0g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 1 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.