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    You are in: Home / Low-cholesterol / Small-Batch Refrigerator Dill Pickles Recipe
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    Small-Batch Refrigerator Dill Pickles

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on August 27, 2010

      I had never done refrigerator pickles, and this was a good recipe to use for my first time. I left out the peppercorns and red pepper flakes because I didn't want it too spicy. I'm glad I did, because it still turned out kind of spicy. I sliced my garlic instead of just cutting it in half because I wanted a lot of garlic flavor. I recommend this recipe and will be using it again next summer!

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    • on October 25, 2012

      I made a double recipe of this about two weeks ago. I used store-bought pickling spice. I thought the flavor was okay for these. My main advice is to double the amount of broth that you are planning to use because when I made this and thought that I stuffed the jars of carrots and cucumbers full, I found that I had to make another recipe to cover my vegetables. I believe it is easier to pour a bit down the drain than to keep preparing more broth. Other than that, I was pretty happy with the results. Thanks for posting, Yobittles, I'll use this again.

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    • on August 08, 2009

      I have used this recipe several times now and my pickles come out perfect! I do like to add a little more garlic and vinegar too!

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    Nutritional Facts for Small-Batch Refrigerator Dill Pickles

    Serving Size: 1 (64 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 12.6
     
    Calories from Fat 0
    1E%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 456.6 mg
    19%
    Total Carbohydrate 2.7 g
    0%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.3 g
    5%
    Protein 0.2 g
    0%

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