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Refrigerator Pickles Recipe
Refrigerator pickles are simple to make and have a freshness that can't be beat. This easy keto recipe has all the tang and flavor of a classic dill pickle, with a kick of spice.
Course
Snack
Cuisine
American
Keyword
keto pickles, refrigerator pickles
Prep Time
15
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
20
minutes
minutes
Servings
24
servings
Calories
4
kcal
Ingredients
1 ½
lbs
pickling cucumbers
1
medium
jalapeno pepper
quartered
2
cloves
garlic
quartered
3
tablespoons
chopped fresh dill
1 ½
teaspoons
whole black peppercorns
1 ½
teaspoons
ground coriander
1 ½
cups
white vinegar
¾
cup
apple cider vinegar
¾
cup
water
¼
cup
kosher salt
US Customary
-
Metric
Instructions
Slice the cucumbers crosswise into ¼-inch rounds or lengthwise into ¼ inch slices. Arrange the slices in 1 quart jar and 1 pint jar (or 3 pint jars)
Divide the jalapeno, garlic, dill, peppercorns and coriander between the jars.
In a medium saucepan, bring the white vinegar, apple cider vinegar, water and salt to a simmer, stirring to dissolve most of the salt.
Divide the brine between the jars, and fill almost to the top. No need to leave any headroom.
Leave the jars on kitchen counter for at least 3 days. Then refrigerate for at least 2 weeks before eating.
Notes
Storage information
: Store the pickles in the refrigerator in glass jars for up to 3 months.
Nutrition
Serving:
1
ounces (about 4 slices)
|
Calories:
4
kcal
|
Carbohydrates:
1
g
|
Protein:
0.2
g
|
Fiber:
0.1
g