Low Sodium Homemade Cucumber Pickles
Bring a burst of tangy, homemade flavor to your table with these Low Sodium Homemade Cucumber Pickles! Perfect for those seeking healthier alternatives without sacrificing taste, this recipe combines fresh cucumbers with a savory blend of garlic, dill seeds, mustard seeds, and black peppercorns, all lightly spiced with a touch of crushed red pepper. Crafted with a low-sodium brine of white vinegar, water, and a hint of sugar, these quick-pickled cucumbers are ready in just a day after chilling to perfection. Ideal as a crunchy snack, burger topping, or a zesty addition to salads, these refrigerator pickles are easy to make, customizable, and can be stored for up to a month. Embrace the joy of homemade pickling and enjoy a guilt-free twist on a classic condiment!
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Recipe Information
Ingredients
- 4 medium Fresh cucumbers
- 2 cups White vinegar
- 1 cup Water
- 2 tablespoons Sugar
- 3 whole Garlic cloves
- 1 tablespoon Dill seeds
- 1 teaspoon Mustard seeds
- 1 teaspoon Black peppercorns
- 0.5 teaspoon Crushed red pepper
Instructions
Wash the cucumbers thoroughly and slice them into spears or rounds based on your preference.
In a large saucepan, combine the white vinegar, water, and sugar. Stir and bring the mixture to a gentle boil over medium heat to dissolve the sugar completely.
While the vinegar mixture is heating, peel the garlic cloves and lightly crush them using the flat side of a knife.
In each clean glass jar (you will need about 2 quart-sized jars), place 1-2 crushed garlic cloves, 0.5 tablespoon of dill seeds, 0.5 teaspoon of mustard seeds, 0.5 teaspoon of black peppercorns, and a pinch of crushed red pepper.
Pack the cucumber slices tightly into the jars, ensuring there are no gaps or air bubbles. Leave some space at the top for the brine.
Once the brine is ready, carefully pour it over the cucumbers in each jar, ensuring they are fully submerged. Use a spoon to release any air bubbles by gently pressing down.
Secure the lids onto the jars and let them cool to room temperature. Once cooled, place the jars in the refrigerator for at least 24 hours before serving to allow the flavors to meld and the cucumbers to pickle properly.
These low sodium pickles can be stored in the refrigerator for up to 1 month.
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.3 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 37 mg | 2% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 39.0 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1718 mg | 37% | |
*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.
