Refrigerator Dill Pickles

As demonstrated in the “Garden Grown” episode of Live It – August 2017

Watch the episode here.

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Ingredients

• 3½ cups water
• 1¼ cups white vinegar
• 1 Tbsp sugar
• 1 Tbsp salt
• About 4 cups cucumbers, sliced to desired thickness or cut into spears
• 2 garlic cloves, sliced
• 1 handfull fresh dill

Instructions

1. To make the pickle brine, add water, vinegar, sugar and salt to a medium saucepan. Bring to a boil on the stove, then remove from heat and set aside to cool.
2. Add cucumbers, garlic and dill to one very large glass or plastic container or several smaller containers; 2–3 large mason jars work well. Pour cooled brine over cucumber mixture. Cover container(s) with lid and refrigerate for at least 3 days for best flavor. Pickles will keep about 6 weeks in the refrigerator.   

Nutrition Facts

Amount per serving
Yield: 32 servings
Serving size: ⅛ cup

Calories  3.5

Total Fat  0.0 g

Saturated Fat  0.0 g

Polyunsaturated Fat  0.0 g

Monounsaturated Fat  0.0 g

Cholesterol  0.0 mg

Sodium  218.3 mg*

Potassium  19.5 mg

Total Carbohydrate  0.8 g

Dietary Fiber  0.1 g

Sugars  0.6 g

Protein  0.1 g

 

*Nutrition facts calculated using total amount of salt in recipe. Sodium content is likely lower assuming cucumbers do not absorb all of the salt in the brine.

Live It is a cooking demonstration presented by the Nutrition Food Service and Wellness Departments at Parkview Health. Each episode is hosted by dietitian Andrea Miller, with a goal of showcasing nutrient-dense foods and teaching viewers doable ways to use them in order to promote wellness in our community.

For more recipes and to watch past episodes of Live It, visit www.www.chwchospital.org/live-it.