Bag of SHORT BABY CUCUMBERS ( I like to buy mine at ALDI) Recipe
Jen’s Sugar-Free Homemade Dill Pickle Recipe is a simple, refreshing, and flavorful way to make your own crunchy dill pickles at home without any added sugar. Using fresh baby cucumbers, a blend of vinegars, garlic, dill, and black peppercorns, this easy-to-follow recipe yields delicious pickles that are perfect for snacking or adding to sandwiches and salads.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (no cooking required)
- Total Time: 24 hours and 10 minutes (including refrigeration time)
- Yield: Approximately 1 quart (32 oz) of pickles 1x
- Category: Pickles & Preserves
- Method: Refrigeration Pickling
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
Pickles
- 1 bag of short baby cucumbers (about 12–16 cucumbers)
Brine
- 1 cup filtered cold water
- 1 cup distilled white vinegar
- 1–2 tablespoons apple cider vinegar (optional, but highly recommended)
- 2 tablespoons kosher salt (do not use table salt)
- 2 tablespoons fresh dill or dried dill weed
- 4 minced garlic cloves
- 2 teaspoons whole black peppercorns
Equipment
- 1 wide mouth 32 oz. mason jar with lid
Instructions
- Prepare Cucumbers: Cut off the ends of the fresh baby cucumbers. Then, cut them in half lengthwise to create pickle spears. Alternatively, you can slice regular cucumbers into rounds to make pickle chips instead of spears.
- Make Brine Mixture: In the clean mason jar, combine 1 cup filtered cold water, 1 cup distilled white vinegar, 1-2 tablespoons apple cider vinegar (optional but recommended), 2 tablespoons kosher salt, 2 tablespoons fresh or dried dill, 4 minced garlic cloves, and 2 teaspoons whole black peppercorns. Stir or shake gently to mix the ingredients evenly.
- Add Cucumbers to Jar: Place the cucumber spears or slices into the jar, fully submerged in the brine mixture. Make sure the cucumbers are packed but have enough space for the brine to circulate.
- Seal and Refrigerate: Cover the jar tightly with its lid. Shake gently to distribute flavors, then place the jar in the refrigerator. Allow the pickles to chill and marinate for at least 24 hours before eating to develop optimal flavor and crunch.
Notes
- Use kosher salt instead of table salt to avoid cloudiness and preserve crispiness.
- The apple cider vinegar adds a depth of flavor but can be omitted if not available.
- For crisper pickles, use fresh and firm cucumbers stored in the fridge before pickling.
- Pickles are best consumed within 2-3 weeks for optimal freshness and taste.
- Feel free to add other spices like mustard seeds or red pepper flakes for variation.
Nutrition
- Serving Size: 1/4 cup (about 30g)
- Calories: 5
- Sugar: 0g
- Sodium: 550mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.3g
- Protein: 0.2g
- Cholesterol: 0mg
Keywords: dill pickles, sugar-free pickles, homemade pickles, refrigerator pickles, dill pickle recipe, low calorie pickles
