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Easy Refrigerator Pickles

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  • Prep 15 min
  • Total 15 min
  • Servings 6
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Got fresh garden cukes and carrots? Make pickles you can keep fresh in your fridge for two weeks!
Created Jul 24, 2013
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Ingredients

  • 6 cups (1.5 L) thinly sliced cucumbers
  • 2 small onions, sliced
  • 1 medium carrot, thinly sliced (1/2 cup/125 mL)
  • 1 3/4 cups (425 mL) granulated sugar
  • 1 cup (250 mL) white or cider vinegar
  • 2 tbsp (30 mL) salt
  • 1 tbsp (15 mL) chopped fresh or 1 tsp (5 mL) dried dill weed

Steps

  •  
    1
    In 2 1/2- or 3-quart glass container, layer cucumbers, onions and carrot. Mix remaining ingredients until sugar is dissolved; pour over vegetables.
  •  
    2
    Cover and refrigerate at least 24 hours but no longer than 2 weeks.

Expert Tips

  • Tip 1
    Success: Smaller cucumber varieties are used for pickles and are best for this recipe. Prepare pickles soon after bringing cucumbers home from the market.
  • Tip 2
    Variation: There are several ways to add colour and flavour to these easy pickles. Slice a small bell pepper into thin strips for both a colour and flavour boost. Add 1 teaspoon celery seed instead of the dill weed, or add a clove of garlic. There is no need to peel the cucumbers when they are fresh and not coated with wax.

Nutrition Information

65 Calories, 17g Total Fat, 0g Protein, 17g Total Carbs

Nutrition Facts

Serving Size: 6 cups
Calories
65
Total Fat
17g
Saturated Fat
0g
Cholesterol
0mg
Sodium
590mg
Total Carbs
17g
Dietary Fiber
0g
Protein
0g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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