Heart-Healthy Classic Dill Pickle Cucumbers
Crunchy, tangy, and incredibly easy to make, these Heart-Healthy Classic Dill Pickle Cucumbers are a flavorful twist on the traditional pickle recipe. Perfect for snacking or serving as a zesty side dish, this recipe combines fresh cucumbers with a bold brine made of apple cider vinegar, kosher salt, and aromatic spices like garlic, dill, black peppercorns, mustard seeds, and red pepper flakes. Prepared in just minutes and packed with natural ingredients, these homemade pickles are lower in sodium and processed additives, making them a healthier alternative to store-bought varieties. Whether you prefer crisp spears or rounds, the recipe is fully customizable and delivers vibrant, fresh flavors after just a few days of pickling. Ideal for sandwich pairings or charcuterie boards, these dill pickles offer a guilt-free way to enjoy a classic treat!
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Recipe Information
Ingredients
- 2 pounds fresh cucumbers
- 2 cups water
- 1.5 cups apple cider vinegar
- 2 tablespoons kosher salt
- 1 bunch fresh dill
- 4 units garlic cloves, peeled and crushed
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 0.5 teaspoon red pepper flakes
Instructions
Start by washing the cucumbers thoroughly under cold water. Trim off the ends and cut them into quarters lengthwise to form spears, or into rounds if you prefer sliced pickles.
In a medium saucepan, combine the water, apple cider vinegar, and kosher salt. Heat the mixture over medium-high heat, stirring until the salt fully dissolves. Once the mixture begins to boil, remove it from heat and set aside to cool slightly.
In a clean, large glass jar or multiple smaller jars, place a few sprigs of fresh dill, two crushed garlic cloves, half of the black peppercorns, half of the mustard seeds, and half of the red pepper flakes at the bottom.
Pack the cucumber spears or slices tightly into the jars. Make sure they are upright and as compact as possible without crushing them.
Add the remaining fresh dill, garlic, black peppercorns, mustard seeds, and red pepper flakes over the top of the cucumbers.
Pour the cooled vinegar mixture into the jar(s) over the cucumbers and spices, making sure they are completely submerged.
Seal the jar(s) with a lid and let them cool to room temperature. Once cool, refrigerate for at least 24 hours before serving. For best results, allow them to pickle for 3 to 5 days to enhance the flavor.
Serve your heart-healthy dill pickles chilled, and enjoy them as a snack or a side to your favorite meals.
Nutrition Facts
Calories |
288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.9 g | 4% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3624 mg | 158% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 16.9 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2088 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
