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homemade pickles in jars ready to be eaten.
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Refrigerator Pickles

Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Author Brooke Burks

Ingredients

  • 1-2 medium Cucumbers
  • 1.5 cups white vinegar
  • 1/2 cup sugar
  • 1 teaspoon salt
  • water
  • 1 pinch Dill
  • 1 jar quart size jar

Instructions

  • Use a mandolin or slice cucumbers about 1/4 of an inch thick. Fill your quart jar with as many as you can fit. Sprinkle a little Dill in about halfway. Leave a small space at the top of the jar.
    1-2 medium Cucumbers, 1 pinch Dill
  • In a medium saucepan, heat sugar, vinegar and salt just until sugar and salt dissolve. Let cool slightly.
    1.5 cups white vinegar, 1/2 cup sugar, 1 teaspoon salt
  • Pour over jarred cucumbers and fill the rest of the way with water. You shouldn’t need much water. Leave a little space at the top of the jar.
    1 jar, water
  • Place in Refrigerator and allow to steep overnight or at least 4 hours. Should last about 2 weeks in the refrigerator.

Nutrition(All values are estimates only)

Serving: 1serving | Calories: 59kcal | Carbohydrates: 14g | Sodium: 267mg | Sugar: 13g

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