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–+ servings
Pickled beets | A Cooking Light recipe renovation

Dill refrigerator pickles

Super-easy refrigerator pickles take just a few minutes to make. You can pickle any hearty vegetable.
4 from 1 vote
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 16 minutes
Course Lunch
Cuisine American
Servings 12 servings

Ingredients
  

  • 2 cucumbers medium sized, pickling
  • 1 beets Chioggia if available
  • 1/2 onions sweet
  • 1 hot pepper (Thai)
  • 1 carrots
  • 2 cloves garlic peeled and smashed
  • 3/4 cup apple cider vinegar organic
  • 2 tbsp agave syrup
  • 1 bunch dill (fresh) organic
  • 1 tsp black pepper whole
  • 1 bay leaves
  • 1/2 tsp sea salt kosher salt (omit for low-sodium diets)

Instructions
 

  • Scrub the veggies, removing any tiny root hairs from the beet or the carrots.
  • Cut off the ends (great from your soup stock container in the freezer), then slice in thin, even slices. No need to peel the beet or the carrots. I used a mandoline on the 1.5 mm setting.
  • Place in a clean glass jar.
  • Mix 3/4 C. (175 ml) of filtered water, vinegar, agave, dill, peppercorns, bay leaf, and salt in a small saucepan or bowl and stir until dissolved.
  • Bring to a simmer (for truly raw diets, just warm the water).
  • Pour over the veggies, cover, and place in the fridge overnight.
  • These keep about three months in the fridge.

Notes

Per serving:
  • 32 calories
  • 0 g fat
  • 0 g cholesterol
  • 90 mg sodium (16 mg with changes noted above)
  • 125 mg potassium
  • 7 g carbohydrate
  • 1 g fiber
  • 4 g sugars
  • 1 g protein
  • 1  Weight Watchers Points Plus