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Homemade Cold-Packed Pickles Recipe
Homemade Pickles Cold Packed Pickles
are perfect for anyone who has an ample harvest of pickling cucumbers. Find everything you need below to make the most flavorful refrigerator pickles, easily.
Prep Time
30
minutes
mins
Cook Time
6
minutes
mins
Total Time
36
minutes
mins
Course:
Side Dish
Cuisine:
American
Keyword:
Cold Packed Pickles
Servings:
12
people
Calories:
11
cal
Author:
Amy Desrosiers
Ingredients
Cucumber Brine Ingredients
4
cups
water
brine liquid will be evenly split between two large jars
1½
cups
white vinegar
*must be 5%
1½
ounces
pickling salt
6
cloves
fresh garlic
chopped, 3 cloves per jar
4
sprigs
fresh dill
2 per jar
½
tsp.
dill seed
divided (¼ tsp. per jar)
2
tsps.
mustard seed
1 tsp per jar
½
tsp.
crushed red pepper
divided (¼ tsp. per jar)
Instructions
Sanitize two large mason jars, dry and set aside.
Ventilate the house before the next step because vinegar boiling stinks.
In a medium stockpot, add water, vinegar, and salt.
Bring mixture to a boil.
Allow liquid to cool until room temperature.
Wash, dry, and slice or coin 4 pickling cucumbers.
Add cucumbers to the jars.
Fill both jars with even amounts of garlic, dill, mustard seeds, pepper, and dill seed.
Fill jars with cooled liquid, cap, and place in fridge for at least 1 week, but really, 2 weeks will provide the BEST results possible!
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving:
1
g
|
Calories:
11
cal
|
Carbohydrates:
1
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
1380
mg
|
Potassium:
10
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
30
IU
|
Vitamin C:
0.5
mg
|
Calcium:
11
mg
|
Iron:
0.1
mg