Whole30 Homemade Cucumber Pickles
Elevate your snacking game with these tangy and refreshing Whole30 Homemade Cucumber Pickles, a quick and easy recipe that’s perfect for healthy eating. Featuring crisp cucumbers, fresh dill, garlic, and a medley of spices like mustard seeds and black peppercorns, these pickles are brined in a flavorful mixture of sea salt, white vinegar, and water. Ready to enjoy after just 24 hours, this no-fuss recipe captures the essence of homemade goodness, while being naturally Whole30-compliant. Whether you’re adding them to salads, sandwiches, or savoring them straight from the jar, these pickles are a delectable way to add zing to your meals. Budget-friendly, wholesome, and irresistibly delicious, they’re the perfect addition to your refrigerator staples!
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Recipe Information
Ingredients
- 6 pieces Small cucumbers or pickling cucumbers
- 4 sprigs Fresh dill
- 4 cloves Garlic cloves
- 1 teaspoon Black peppercorns
- 1 teaspoon Mustard seeds
- 2 pieces Bay leaves
- 2 tablespoons Sea salt
- 2 cups Water
- 1 cup White vinegar
Instructions
Start by thoroughly washing the cucumbers. If they are large, cut them into spears; if they are smaller, you can slice them into rounds or leave them whole.
Peel the garlic cloves and gently crush them with the flat side of a knife.
In a small pot, combine water, white vinegar, and sea salt. Bring the mixture to a boil over medium-high heat, stirring until the salt is completely dissolved. Remove from heat and let it cool slightly.
Place the cucumbers in a large glass jar or a couple of smaller jars. If using whole cucumbers, place them standing. Add the fresh dill, garlic cloves, black peppercorns, mustard seeds, and bay leaves to the jar.
Carefully pour the prepared vinegar solution over the cucumbers in the jar, ensuring the cucumbers are fully submerged. Leave about 1/2 inch of space at the top of the jar.
Secure the lid on the jar and allow the pickles to cool at room temperature for about an hour.
Once cool, refrigerate the pickles. They will be ready to eat in about 24 hours, but the flavor will be stronger and more developed after 48 hours.
These Whole30 cucumber pickles can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 13981 mg | 608% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 5.6 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 776 mg | 16% | |
*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.
