This low-sodium pickles recipe takes minutes to prep and is ready in an hour! For a snack you can feel good about eating, you’ll love these crunchy, flavor-packed bites.
Have you ever tried making your own pickles? It’s probably easier than you think. Whenever I have some extra cucumbers in my fridge or garden, I love making this low-sodium pickles recipe!
Unlike other recipes that have to sit for a long time, this one is ready in just an hour. The flavor will continue to develop over time, but when you’re in a rush, 60 minutes is all you need to get the job done.
And the recipe couldn’t be easier. Simply mix your brining liquid, pour it over the cucumbers, shake it all up, and let it sit in the fridge. Seriously, that’s it.
Best of all, when you make the recipe yourself, you have complete control over the ingredients. The lower-sodium content in these pickles makes them a great diabetic-friendly option!
How to make this low-sodium pickles recipe
Ready to see just how easy it is to make your own pickles right at home?
Step 1: In a large mixing bowl or measuring jug for easy pouring, add the vinegars, liquid smoke, and sweetener. Mix until the sweetener has dissolved completely.
Step 2: Add the whole peppercorns, garlic, mustard seeds, whole cloves, and red pepper flakes if using. Mix the pickling liquid and set aside.
Step 3: Divide the pickling cucumbers and fresh dill sprigs into two medium-sized jars, then pour the pickling liquid on top.
Step 4: Cover each jar with a lid and give them a small shake to make sure everything is evenly distributed.
Step 5: Place in the refrigerator for at least one hour.
That’s it! You can serve your pickles right away or let them sit in the fridge for a deeper flavor.
What to enjoy with homemade pickles
Whenever I’m in the mood for something crunchy but I’m not actually hungry, pickles are my go-to snack. I often enjoy them all on their own.
However, they’re also a classic side to serve with sandwiches, wraps, or hearty cuts of meat. The vinegar makes them a great palate cleanser and helps keep the meal feeling light.
I often enjoy pickles alongside my grilled steak quesadillas with goat cheese. They’re also fantastic alongside some pulled pork tenderloin… especially if you serve it in a bun with some coleslaw!
I also like adding chopped pickles to dishes like tuna or chicken salad. They add a nice crunch and a wonderful pop of flavor.
Storage
The best part about pickles is that they will continue to develop their flavor over time. The longer you store them, the better they get!
You can keep these pickles in the refrigerator for up to 1 month. Just be sure to replace the lid each time you grab one from the jar to prevent the growth of unwanted bacteria.
Other pickled and marinated recipes
I always think it’s amazing what you can do with some fresh vegetables and a little vinegar. From a quick dressing to pickling, I just love the flavors you get from such an easy process!
Here are a few of my favorite recipes I think you’ll enjoy:
When you’ve tried these pickles, please don’t forget to let me know how you liked them and rate the recipe in the comments below!
Low-Sodium Pickles Recipe
Ingredients
- 12 small pickling cucumbers
- 3 cups white vinegar
- ½ cup apple cider vinegar
- 1 tablespoon whole peppercorns
- 3 tablespoons Stevia (or other no-calorie sweetener)
- 4 cloves garlic (minced)
- 1 tablespoon mustard seeds
- 2 teaspoons liquid smoke
- 1 teaspoon red pepper flakes (optional)
- 2 teaspoons whole cloves
- Fresh dill sprigs
Instructions
- In a large mixing bowl or measuring jug for easy pouring, add the vinegars, liquid smoke, and sweetener. Mix until the sweetener has dissolved completely.
- Add the whole peppercorns, garlic, mustard seeds, whole cloves, and red pepper flakes if using. Mix the pickling liquid and set aside.
- Divide the pickling cucumbers and fresh dill sprigs into two medium-sized jars, then pour the pickling liquid on top.
- Cover each jar with a lid and give them a small shake to make sure everything is evenly distributed.
- Place in the refrigerator for at least one hour.
Do you think I could process the jars in a water bath to seal? Making pickles for friends who live states away.
I am not sure that will work as this is a cold-pickling recipe. You typically put the jars in hot water for at least 10 minutes to seal them and that would cook the cucumbers a little. This recipe is best if you eat the pickles quickly (within 1 month).
Is the liquid smoke required or can it be safely left out? I’m trying to make pickles with zero salt or sugar. Thanks for this recipe!
You can definitely leave out the liquid smoke. The great thing about pickles is that you can add almost any herbs or spices to get the flavor you like. So if the pickles are too bland without the smoke, try adding another flavor.