Paleo Homemade Cucumber Pickles
Elevate your snack game with these irresistible Paleo Homemade Cucumber Pickles, a simple yet flavorful treat that’s both healthy and satisfying. Perfectly crisp cucumbers pair with fresh dill, garlic, black peppercorns, and mustard seeds, all steeped in a tangy apple cider vinegar brine lightly sweetened with honey. Ready in just 25 minutes of prep and cook time, these paleo-friendly pickles are naturally gluten-free, dairy-free, and refined sugar-free, making them a guilt-free addition to any meal. Whether enjoyed as a crunchy side dish, a snack, or a topper for sandwiches, these homemade pickles burst with savory, zesty goodness after just a few days of marination. Make a batch today and enjoy these refrigerator pickles fresh for up to two weeks!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium cucumbers
- 0.5 cup fresh dill
- 4 garlic cloves
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 cup apple cider vinegar
- 1 cup water
- 1 tablespoon sea salt
- 1 tablespoon honey
Instructions
Start by washing the cucumbers thoroughly under running water. Dry them gently with a clean cloth or paper towel.
Slice the cucumbers into discs about 1/4 inch thick, or into spears, depending on your preference.
Peel the garlic cloves and slice them thinly or crush them for a more intense flavor.
In a small saucepan, combine the apple cider vinegar, water, and sea salt. Bring the mixture to a gentle boil over medium heat, stirring occasionally until the sea salt is fully dissolved.
Remove the saucepan from heat and stir in the honey until it dissolves completely. Allow the brine to cool to room temperature.
In a large clean jar or glass container, layer the cucumber slices, fresh dill, garlic slices, black peppercorns, and mustard seeds.
Pour the cooled brine over the cucumber mixture, ensuring that the cucumbers are fully submerged in the liquid.
Seal the jar or container tightly with a lid and refrigerate for at least 24 hours. For maximum flavor, allow the pickles to marinate for 3 to 4 days before consuming.
Store the pickles in the refrigerator and enjoy as a paleo snack or side dish within 2 weeks.
Nutrition Facts
Calories |
295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7029 mg | 306% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 31.8 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1653 mg | 35% | |
*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.
