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Easy Homemade Pickles
Making homemade pickles is super simple and a great activity to get kids involved and excited about eating their veggies!
5
from 1 vote
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Servings:
8
Author:
Catherine McCord
Prep Time
5
minutes
minutes
Refrigerate:
2
days
days
Total Time
2
days
days
5
minutes
minutes
Ingredients
1x
2x
3x
▢
1
pound
vegetables of choice, cut into equal sizes
▢
3
tablespoons
kosher salt
▢
1
tablespoon
sugar
▢
1
cup
distilled white vinegar (you could also use champagne vinegar or white wine vinegar)
▢
1
cup
water
▢
4
garlic cloves, thinly sliced
▢
6
sprigs
dill
▢
2
bay leaves
Instructions
Divide the vegetables between 2 16 oz. mason jars.
Combine salt, sugar, vinegar and water in sauce pan over low heat. Whisk to combine until salt and sugar are fully dissolved.
Divide the garlic, dill and bay leaves between the jars.
Pour the vinegar mixture over the vegetables and cover the jars.
Refrigerate and start enjoying after 2-3 days. You can eat them up to 1 month.
Nutrition
Calories:
130
kcal
|
Carbohydrates:
26
g
|
Protein:
3
g
|
Sodium:
14210
mg
|
Fiber:
5
g
|
Sugar:
16
g
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