Whole30 Homemade Cucumber Pickles
Elevate your snacking game with these crisp and tangy Whole30 Homemade Cucumber Pickles! Perfectly seasoned with fresh dill, garlic, mustard seeds, and fragrant bay leaves, this quick and easy pickle recipe is a must-have for clean eating enthusiasts. Made with pickling cucumbers and a simple brine of white vinegar, water, and sea salt, these pickles are naturally Whole30, paleo, and keto-friendly. Ready in just 15 minutes of prep and boasting bold flavors that deepen over 48 hours, they make the perfect savory snack, salad topper, or side dish. Whether you slice them into rounds, cut them into spears, or leave them whole, these refrigerator pickles are a fresh, zesty addition to any meal—no canning required!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
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.
Step 2
Peel the garlic cloves and gently crush them with the flat side of a knife.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Secure the lid on the jar and allow the pickles to cool at room temperature for about an hour.
Step 7
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.
Step 8
These Whole30 cucumber pickles can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts
| Serving size | (1082.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 134.5 |
| Total Fat 1.6g | 0% |
| Saturated Fat 0.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 13980.7mg | 0% |
| Total Carbohydrate 18.8g | 0% |
| Dietary Fiber 3.2g | 0% |
| Total Sugars 5.6g | |
| Protein 4.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 149.9mg | 0% |
| Iron 2.2mg | 0% |
| Potassium 775.5mg | 0% |
Source of Calories