Low Sodium Homemade Cucumber Pickles

Crunchy, tangy, and irresistibly fresh, these Low Sodium Homemade Cucumber Pickles are the perfect guilt-free addition to your pantry! Crafted with natural ingredients like fresh cucumbers, aromatic garlic, dill seeds, and a splash of vibrant white vinegar, this recipe skips the excess sodium found in store-bought pickles without sacrificing flavor. A hint of mustard seeds, black peppercorns, and crushed red pepper adds just the right amount of spice and depth. Ready in just 30 minutes of prep and cook time, these quick refrigerator pickles are an easy, heart-healthy way to elevate sandwiches, burgers, or charcuterie boards. With no special canning equipment required, you’ll enjoy bold, homemade flavor with minimal effort and maximum freshness. Ideal for anyone seeking a low-sodium alternative, these pickles are sure to become a fridge staple!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

Ingredients

• 4 medium Fresh cucumbers
• 2 cups White vinegar
• 1 cup Water
• 2 tablespoons Sugar
• 3 whole Garlic cloves
• 1 tablespoon Dill seeds
• 1 teaspoon Mustard seeds
• 1 teaspoon Black peppercorns
• 0.5 teaspoon Crushed red pepper

Directions

Step 1

Wash the cucumbers thoroughly and slice them into spears or rounds based on your preference.

Step 2

In a large saucepan, combine the white vinegar, water, and sugar. Stir and bring the mixture to a gentle boil over medium heat to dissolve the sugar completely.

Step 3

While the vinegar mixture is heating, peel the garlic cloves and lightly crush them using the flat side of a knife.

Step 4

In each clean glass jar (you will need about 2 quart-sized jars), place 1-2 crushed garlic cloves, 0.5 tablespoon of dill seeds, 0.5 teaspoon of mustard seeds, 0.5 teaspoon of black peppercorns, and a pinch of crushed red pepper.

Step 5

Pack the cucumber slices tightly into the jars, ensuring there are no gaps or air bubbles. Leave some space at the top for the brine.

Step 6

Once the brine is ready, carefully pour it over the cucumbers in each jar, ensuring they are fully submerged. Use a spoon to release any air bubbles by gently pressing down.

Step 7

Secure the lids onto the jars and let them cool to room temperature. Once cooled, place the jars in the refrigerator for at least 24 hours before serving to allow the flavors to meld and the cucumbers to pickle properly.

Step 8

These low sodium pickles can be stored in the refrigerator for up to 1 month.

Nutrition Facts

Serving size	(1564.2g)

Amount per serving	% Daily Value*
Calories	374.1

Total Fat 3.3g	0%
Saturated Fat 0.5g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 37.4mg	0%
Total Carbohydrate 64.1g	0%
Dietary Fiber 7.0g	0%
Total Sugars 39.0g
Protein 8.0g	0%

Vitamin D 0IU	0%
Calcium 314.4mg	0%
Iron 4.5mg	0%
Potassium 1717.8mg	0%

*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.

Source of Calories

Fat: 9.3%

Protein: 10.1%

Carbs: 80.6%