Pickled Cucumbers Salt Free Pickles
Discover the perfect balance of tang and sweetness with these *Pickled Cucumbers Salt Free Pickles*, a health-conscious twist on a classic favorite! Featuring crisp cucumbers infused with the vibrant flavors of garlic, fresh dill, and gentle spices like mustard seeds and peppercorns, this recipe skips the salt without sacrificing taste. A touch of natural sweetness from honey or agave syrup complements the zesty white vinegar brine, creating pickles that are both refreshing and guilt-free. With just 15 minutes of prep and a simple stovetop method, these quick pickles are ready to marinate into perfection in your fridge. Serve them as a crunchy snack, a tangy side dish, or a fresh topping for burgers and sandwiches. Gluten-free, preservative-free, and beginner-friendly, these salt-free pickles are a must-try addition to your homemade condiment repertoire!
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Recipe Information
Ingredients
- 4 medium-sized Fresh cucumbers
- 1.5 cups White vinegar
- 1.5 cups Water
- 2 tablespoons Honey (or substitute with agave syrup)
- 4 cloves Garlic cloves
- 4 sprigs Dill (fresh sprigs)
- 1 teaspoon Mustard seeds
- 1 teaspoon Black peppercorns
- 0.5 teaspoon Red pepper flakes (optional for spice)
Instructions
Wash the cucumbers thoroughly and cut them into your preferred shape (slices, spears, or left whole if small).
Sterilize a 1-quart glass jar with a lid by boiling it in water for 10 minutes, then let it dry completely.
Place 2 sprigs of fresh dill, 2 garlic cloves (lightly smashed), 0.5 teaspoon of mustard seeds, 0.5 teaspoon of black peppercorns, and a pinch of red pepper flakes (if using) at the bottom of the jar.
Add the cucumber pieces to the jar, packing them tightly but not crushing them. Leave about 1 inch of headspace at the top.
In a small saucepan, combine white vinegar, water, and honey. Bring the mixture to a gentle boil, then remove it from the heat and let it cool for 2-3 minutes.
Carefully pour the hot vinegar mixture over the cucumbers in the jar, making sure all the cucumbers are fully submerged. Leave about 0.5 inch of headspace at the top.
Place the remaining dill sprigs and garlic cloves on top of the cucumbers in the jar.
Seal the jar tightly with the lid and let it cool to room temperature.
Refrigerate the jar for at least 24 hours to allow the flavors to develop. For best results, let it sit for 2-3 days before enjoying.
These salt-free pickles can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 42 mg | 2% | |
| Total Carbohydrate | 70.7 g | 26% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 48.1 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1595 mg | 34% | |
*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.
