Sugar-Free Homemade Cucumber Pickles
These sugar-free homemade cucumber pickles are a crisp, zesty, and guilt-free way to enjoy the classic tang of pickled cucumbers without added sugar! Crafted with the natural acidity of apple cider vinegar, fresh dill, aromatic garlic, and a medley of flavorful spices like mustard seeds, black peppercorns, and red pepper flakes, these pickles are perfect for the health-conscious snacker. Quick and easy to make, with just 15 minutes of prep time, they’re an ideal addition to sandwiches, burgers, charcuterie boards, or even as a refreshing snack straight from the jar. Plus, with no canning required and a refrigerator-friendly process, this recipe is a beginner-friendly way to enjoy homemade pickles packed with bold flavors and crunch. Try these preservative-free pickles today and treat your taste buds to this simple yet satisfying delight!
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Recipe Information
Ingredients
- 6 Medium cucumbers
- 2 cups Water
- 2 cups Apple cider vinegar
- 2 tablespoons Salt
- 4 Garlic cloves
- 4 sprigs Fresh dill
- 1 teaspoon Black peppercorns
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Red pepper flakes
Instructions
Start by preparing the cucumbers: wash them thoroughly and cut them into spears or slices, depending on your preference.
In a medium saucepan, combine the water, apple cider vinegar, and salt. Bring the mixture to a boil over medium-high heat, stirring until the salt has dissolved. Once dissolved, remove the pan from heat and let the brine cool to room temperature.
Peel and slightly crush the garlic cloves.
In each sterilized jar (preferably pint-sized), place one sprig of dill, a garlic clove, a pinch of black peppercorns, a pinch of mustard seeds, and a few red pepper flakes for a slight heat (optional).
Pack the cucumber spears or slices tightly into the jars, leaving about half an inch of space from the rim.
After the brine has cooled, carefully pour it over the cucumbers in the jars, ensuring all cucumbers are fully submerged. Leave about 0.25 inches of headspace at the top of each jar for expansion.
Seal the jars with lids and bands. Let the jars sit at room temperature for about 12 hours to begin the pickling process.
Transfer the jars to the refrigerator and let them sit for at least 24 to 48 hours before enjoying. The longer they sit, the more flavor development occurs.
Once opened, consume the pickles within one month and remember to always use clean utensils to remove pickles from the jar to maintain freshness.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14240 mg | 619% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 21.4 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 3154 mg | 67% | |
*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.
