Homemade Refridgerator Pickles – a delicious recipe with cucumbers, dill, water, cider vinegar, bay leaf, garlic. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
wash the cucumbers and rinse the dill. if using the large cucumber, slice it with a plastic knife or have a adult slice the cucumber if you are having a child help.
2
with adult supervision, pack the cucumbers and dill into a clean, quart-size jar or glass bowl.
3
in a small saucepan, combine the water, vinegar, bay leaf, garlic, salt and peppercorns. heat to a boil over medium heat. reduce the heat to low and simmer for 1 minute.
4
carefully pour the vinegar mixture through a funnel over the cucumbers. cover and let stand until completely cool.
5
put the covered pickle jar or bowl into the refredgerator and leave it there for at least 8 hours or up to 5 days before serving.
258
kcal
Calories
56
g
Carbs
11
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 mini English seedless cucumbers or 1 large seedless cucumber, 4 sprigs fresh dill, 1 cup water, 1 cup cider vinegar, and more.
Yes, Homemade Refridgerator Pickles falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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