Heart-Healthy Homemade Cucumber Pickles
Brighten up your meals with these **Heart-Healthy Homemade Cucumber Pickles**, a zesty, no-fuss recipe that’s big on flavor and low on sodium. Perfect for snacking or adding crunch to your sandwiches and salads, these tangy pickles boast a naturally sweetened brine made with honey, plus aromatic spices like dill seeds, mustard seeds, and peppercorns. Ready in just 30 minutes of prep and cook time, these refrigerator pickles are quick to make and taste even better after a day of marinating in the fridge. With options for a touch of heat from red pepper flakes and the vibrance of fresh dill, these pickles are a guilt-free treat that you can savor for up to two weeks. Whether you’re hosting a summer barbecue or meal-prepping for the week, this recipe is your go-to for an easy, heart-smart snack!
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Recipe Information
Ingredients
- 4 medium cucumbers
- 2 cups distilled white vinegar
- 2 cups water
- 2 tablespoons honey
- 1 tablespoon mustard seeds
- 1 teaspoon peppercorns
- 1 teaspoon dill seeds
- 2 tablespoons fresh dill, chopped
- 2 garlic cloves, thinly sliced
- 1 teaspoon sea salt
- 0.5 teaspoon red pepper flakes (optional)
Instructions
Wash and slice the cucumbers into thin rounds or spears, depending on your preference.
In a medium saucepan over medium-high heat, combine the vinegar, water, honey, mustard seeds, peppercorns, dill seeds, and sea salt.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes, allowing the flavors to meld.
While the pickling liquid is simmering, place the sliced cucumbers evenly into two clean, sterile jars.
Add the fresh dill, sliced garlic, and optional red pepper flakes into the jars, distributing them evenly.
Carefully pour the hot pickling liquid over the cucumbers in each jar, ensuring they are fully submerged.
Seal the jars with lids and let them cool to room temperature on the counter.
Once cooled, refrigerate the jars for at least 24 hours before serving to allow the flavors to develop fully.
Store the pickles in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.6 g | 6% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2378 mg | 103% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 48.0 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2012 mg | 43% | |
*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.
