Mediterranean Diet Homemade Cucumber Pickles
Bring vibrant Mediterranean flavors to your kitchen with these quick and easy homemade cucumber pickles, a tangy delight perfect for followers of the Mediterranean diet. This recipe combines crisp, fresh cucumbers with a light brine infused with sea salt, white vinegar, dill seeds, and aromatic garlic cloves for a refreshing crunch. Accented by black peppercorns and a hint of crushed red pepper flakes, these pickles strike the perfect balance between savory and mildly spiced. With no cooking required and ready in just 24 hours, these refrigerator pickles are ideal for healthy snacking, topping salads, or adding zest to your favorite Mediterranean-inspired dishes. Naturally low-calorie, preservative-free, and brimming with bold flavors, this recipe is perfect for anyone looking to embrace wholesome eating with a homemade touch.
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Recipe Information
Ingredients
- 4 pieces medium cucumbers
- 2 cups water
- 1 cup white vinegar
- 2 tablespoons sea salt
- 1 tablespoon sugar
- 1 teaspoon dill seeds
- 1 teaspoon whole black peppercorns
- 0.5 teaspoon crushed red pepper flakes
- 4 sprigs fresh dill
- 2 pieces garlic cloves
Instructions
Wash the cucumbers thoroughly and slice them into quarters lengthwise to make spears.
In a medium saucepan, combine the water, white vinegar, sea salt, and sugar and bring to a boil over medium-high heat. Stir until the salt and sugar are fully dissolved, then remove from the heat and let it cool slightly.
In a large clean jar, add dill seeds, black peppercorns, and red pepper flakes at the bottom.
Pack the cucumber spears tightly into the jar, leaving about 1/2 inch of space at the top.
Add the fresh dill sprigs and peeled garlic cloves into the jar among the cucumber spears.
Carefully pour the cooled vinegar solution over the cucumbers, ensuring they are fully submerged. Leave some space at the top of the jar.
Seal the jar tightly with a lid and let it cool to room temperature.
Once cooled, transfer the jar to the refrigerator and let the flavors develop for at least 24 hours before consuming.
Store the pickles in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.3 g | 2% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 13998 mg | 609% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 25.5 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 2058 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.
