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.
Servings 24 servings
Calories 4kcal
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
Instructions
- Slice the cucumbers crosswise into 1/4-inch rounds or lengthwise into 1/4 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: 1ounces (about 4 slices) | Calories: 4kcal | Carbohydrates: 1g | Protein: 0.2g | Fiber: 0.1g