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Easy Refrigerator Pickles

  • Prep 15 min
  • Total 24 hr 15 min
  • Servings 24

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

Ingredients

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

Steps

Hide Images
  • 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.

Expert Tips

  • Smaller cucumber varieties are used for pickles and are best for this recipe. Prepare pickles soon after bringing cucumbers home from the market.
  • 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

Nutrition Facts

Serving Size: 1/4 Cup
Calories
65
Calories from Fat
0
% Daily Value
Total Fat
0g
0%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
590mg
0%
Total Carbohydrate
17g
0%
Dietary Fiber
0g
0%
Protein
0g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
0%
0%
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.

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