Cut pickles into discs, spears, or sandwich slices and add to 1 quart jar with all ingredients except the water. Once everything is in the jar, fill to the very top with distilled or filtered water and screw lid on very tightly. Shake the jar up to distribute flavors and leave on your countertop for 12 hours. Shake again and turn upside down for another 12 hours, making sure the lid is screwed on tightly to avoid leakage. After pickles have sat for a total of 24 hours go taste your creation – you won’t believe how good they are! Store in refrigerator and enjoy within a month for maximum freshness.
Don’t limit yourself to pickled cucumbers, use this recipe with just about any vegetable. We omit the dill and use the recipe for okra, bell peppers, and more. Adjust the spices and be creative – there are so many possibilities.
At times we have eaten up our pickles within a few days – and hate to waste the well-seasoned liquid mixture – so when the pickles disappear too quickly, we reuse the liquid mixture by packing more fresh cucumbers in the jar. We add a touch more vinegar and top off with more water.
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|Serving Size: 1 Serving (186g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 41 (11%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 63.2mg||2 %|
|Potassium 1772.2mg||47 %|
|Total Carbohydrate 90.9g||27 %|
|Dietary Fiber 37.1g||149 %|
|Sugars, other 53.7g|
|Protein 15.4g||22 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 366
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