Quick Dill Pickles
Quick refrigerator dill pickles don't require any boiling or special equipment, just simple ingredients and a little time!
Servings 6 people
- 1 large cucumber *or 2-3 pickling cucumbers
- 3/4 cup white vinegar
- 1/2 cup filtered water
- 3 tbsp pure maple syrup
- 2 tbsp apple cider vinegar
- 2 tbsp fresh dill chopped
- 5 whole peppercorns
- 2 cloves garlic minced
- 1/4 tsp oregano
- 1/4 tsp salt
In a canning jar, add the white vinegar, filtered water, pure maple syrup, apple cider vinegar, fresh dill, peppercorns, garlic, oregano, and salt. Shake the jar until everything is well combined.
Slice your cucumbers into thin disks or spears. Place them into the jar. Store in a warm, dark place (such as your oven or pantry) for about five hours. Place the jar into the refrigerator overnight.
Pickles will last in the refrigerator for about a month.
*Nutrition facts are automatically calculated and may contain inaccuracies.
Calories: 43kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 101mg | Potassium: 97mg | Fiber: 1g | Sugar: 7g | Vitamin A: 44IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg