Low Carb Homemade Cucumber Pickles
Elevate your snack game with these "Low Carb Homemade Cucumber Pickles," a tangy and flavorful delight crafted with fresh cucumbers, aromatic garlic, vibrant dill, and a hint of spice from red pepper flakes. Perfect for keto enthusiasts or anyone seeking a guilt-free treat, this quick pickling recipe comes together in just 15 minutes of prep and features a simple vinegar brine infused with black peppercorns and mustard seeds for a bold, savory kick. Whether sliced into rounds or cut into spears, these crunchy pickles are ideal for snacking, topping burgers, or adding a homemade touch to charcuterie boards. Ready in just 24 hours, they’re a healthy, low-carb alternative packed with zing—and they’ll stay fresh in your fridge for up to two weeks!
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Recipe Information
Ingredients
- 2 large Cucumbers
- 1 cup White vinegar
- 1 cup Water
- 1 tablespoon Salt
- 3 cloves Garlic
- 1 bunch Fresh dill
- 1 teaspoon Black peppercorns
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Red pepper flakes
Instructions
Wash the cucumbers thoroughly under cold running water and dry them with a clean towel.
Slice the cucumbers into rounds about 1/4 inch thick or cut them into spears according to your preference. Set aside.
In a medium saucepan, combine the white vinegar, water, and salt. Bring the mixture to a boil over medium-high heat, stirring until the salt is completely dissolved. Remove from heat and let it cool slightly.
Meanwhile, peel the garlic cloves and cut them into thin slices.
In a clean, wide-mouthed quart jar (or two pint jars), layer the cucumber slices or spears, garlic slices, fresh dill sprigs, black peppercorns, mustard seeds, and red pepper flakes.
Once the vinegar brine is slightly cooled, carefully pour it over the cucumbers in the jar, ensuring that the cucumbers are completely submerged.
Seal the jar with a lid and let the pickles cool at room temperature for about an hour.
Transfer the jar to the refrigerator and let the flavors develop. For best results, allow the pickles to marinate for at least 24 hours before enjoying them.
These pickles can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7137 mg | 310% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 10.5 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1538 mg | 33% | |
*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.
