Think it's tricky to make homemade pickles? Thanks to blogger Stephanie Dulgarian of Somewhat Simple, you can make quick refrigerator pickles easily at home with this 3-step recipe!
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2-1/2 cups water
1/2 cup Heinz Distilled White Vinegar
2 Tbsp. sea salt
2 Tbsp. black peppercorns
8 cloves garlic
4 sprigs fresh dill weed
3 small zucchini, sliced (about 4 cups)
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How do I make it ?
Bring water, vinegar and salt to boil in medium saucepan; simmer on medium-low heat 5 min. Cool.
Pack half each of the peppercorns, garlic cloves, dill sprigs and zucchini into 2 (500-mL) jars with tight-fitting lids, leaving 1/2-inch headspace at tops of jars. Add vinegar mixture; cool completely.
Cover jars with lids. Refrigerate 24 hours before serving.
Kraft Kitchen Tips!
The pickles can be refrigerated up to 3 weeks before serving.
Serve as part of an antipasto or deli platter, or as a topping for grilled burgers or your favourite sandwiches.
Calories From Fat
% Daily Value
Fat 0 g
Saturated fat 0 g
Cholesterol 0 mg
Sodium 400 mg
Carbohydrate 1 g
Fibre 0 g
Sugars 1 g
Protein 0 g
12 servings, 1/12 recipe (30 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.