Healthy Recipes - Healthy Eating Print this page
Refrigerator Dill Pickles
8 servings: 22 mg. sodium per serving
8 small pickling cucumbers (1-1/2 pounds)
3 cups sodium free water
1. Wash and dry cucumbers. Prick them with a fork, making holes throughout the cucumbers. Pack them into a tall 1-1/2 liter glass jar, alternating with the dill sprigs so that the dill sprigs surround the cucumbers.
1. In a saucepan, bring water, salt and vinegar to a boil. Pour the boiling hot brine over the cucumbers to within 1/2 inch of the top of the jar.
2. Cover jar loosely; let stand for 2 hours to cool.
3. Tighten the top, and place jar in the refrigerator. Refrigerate for at least a week before serving. Store pickles in the refrigerator.