Ingredients
- 2 Cucumbers Medium; or 4-5 small
- ¼ cup Onion Sliced
- 1 cup Apple Cider Vinegar
- 1 cup Water
- ¼ cup Sugar
- 1 Tablespoon Kosher Salt
- 1 teaspoon Mixed Pickling Spice Optional
- 2 sprigs Dill Optional; fresh
Equipment
- Jars with Lids
- Knife
Instructions
- Scrub cucumbers with a soft brush.
- Bring vinegar, water, sugar, and salt to a boil. Keep warm.
- Slice cucumbers ¼-inch thick and pack with onions into hot clean jars. Add optional pickling spice or dill, if desired.
- Add the vinegar, water, sugar, and salt, and seal the jars tightly.
- Allow to cool on the counter for 1 hour and refrigerate 48 hours before eating.
Nutrition
Nutrition Facts
Refrigerator Pickles
Amount per Serving
Calories
338
Calories from Fat 9
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Sodium
7017
mg
305
%
Potassium
1087
mg
31
%
Carbohydrates
70
g
23
%
Fiber
5
g
21
%
Sugar
61
g
68
%
Protein
4
g
8
%
Vitamin A
598
IU
12
%
Vitamin C
25
mg
30
%
Calcium
139
mg
14
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Apple Cider Vinegar, Cucumber, Cucumbers, Dill, Kosher Salt, Mixed Pickling Spice, Onion, Pickles, Salt