PICKLES CALORIES RECIPES

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HOMEMADE REFRIGERATOR PICKLES RECIPE | ALLRECIPES



Homemade Refrigerator Pickles Recipe | Allrecipes image

Just pickles!!! These are easy to make, and are a great way to use vegetables from the garden.

Provided by dcbeck46

Categories     Side Dish    Sauces and Condiments    Canning and Preserving Recipes    Pickled

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 8 cups

Number Of Ingredients 6

1 cup distilled white vinegar
1 tablespoon salt
2 cups white sugar
6 cups sliced cucumbers
1 cup sliced onions
1 cup sliced green bell peppers

Steps:

  • In a medium saucepan over medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes.
  • Place the cucumbers, onions and green bell peppers in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in the refrigerator.

Nutrition Facts : Calories 26.6 calories, CarbohydrateContent 6.8 g, FiberContent 0.1 g, ProteinContent 0.1 g, SodiumContent 109.3 mg, SugarContent 6.4 g

DILL PICKLES RECIPE | EATINGWELL



Dill Pickles Recipe | EatingWell image

Supermarket dill pickles can't beat the fresh flavor and snap of homemade.

Provided by EatingWell Test Kitchen

Categories     Healthy Dill Recipes

Total Time 25 minutes

Number Of Ingredients 8

3?½ pounds pickling cucumbers or other small cucumbers, cut into quarters or eighths (about 12 cups)
1 tablespoon pickling spice
12-24 sprigs fresh dill
3-6 whole large cloves garlic, sliced
3 cups distilled white vinegar or cider vinegar
3 cups water
2 tablespoons plus 2 teaspoons sea salt
2 tablespoons sugar

Steps:

  • Divide cucumber spears among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1/2 teaspoon pickling spice to each jar. Divide the dill sprigs and garlic slices among the jars.
  • Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Let boil for 2 minutes. Remove from the heat.
  • Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the cucumbers completely. (Discard any leftover brine.)
  • Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.

Nutrition Facts : Calories 4 calories, CarbohydrateContent 1 g, SodiumContent 53 mg

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