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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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)
Directions
Step 1
Wash the cucumbers thoroughly and cut them into your preferred shape (slices, spears, or left whole if small).
Step 2
Sterilize a 1-quart glass jar with a lid by boiling it in water for 10 minutes, then let it dry completely.
Step 3
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.
Step 4
Add the cucumber pieces to the jar, packing them tightly but not crushing them. Leave about 1 inch of headspace at the top.
Step 5
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.
Step 6
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.
Step 7
Place the remaining dill sprigs and garlic cloves on top of the cucumbers in the jar.
Step 8
Seal the jar tightly with the lid and let it cool to room temperature.
Step 9
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.
Step 10
These salt-free pickles can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts
| Serving size | (1581.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 362.4 |
| Total Fat 2.2g | 0% |
| Saturated Fat 0.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 41.5mg | 0% |
| Total Carbohydrate 70.7g | 0% |
| Dietary Fiber 5.6g | 0% |
| Total Sugars 48.1g | |
| Protein 7.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 223.6mg | 0% |
| Iron 3.7mg | 0% |
| Potassium 1594.9mg | 0% |
Source of Calories