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+ servings
fridge pickles

No Cook Refrigerator Pickles (No Added Sugar!)

Summer Yule
Try my no-cook refrigerator pickles if you want a quick pickle recipe! Just put your spices, onions, and cucumbers in a jar, add the brine, and refrigerate. Easy!
5 from 2 votes
Prep Time 10 mins
Total Time 10 mins
Course Side Dish, Slow Food DIY
Cuisine American, Eastern European
Servings 16
Calories 5 kcal

Ingredients

  • 10 ounces pickling cucumbers, thinly sliced (284 grams; 1-2 cucumbers)
  • 2-3 cloves garlic, smashed
  • ½ medium red onion, thinly sliced
  • ½ jalapeno, sliced
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon juniper berries
  • ½ teaspoon black pepper
  • 1 bay leaf
  • 1 cup white vinegar
  • 3 cups water (very hot from tap)
  • tablespoons finely ground sea salt

Instructions

  • Cut the cucumbers into slices that are ¼-inch (0.6 cm) thick, discarding the stem end. Cut the red onion in half and slice ⅛-inch (0.3 cm) thick. Slice the jalapeno thin, and smash the garlic cloves. 
  • Stir the vinegar, hot water, and salt together until the salt has dissolved. Set this brine aside.
  • Layer all of the other ingredients in a wide-mouth quart jar as follows: spices and herbs, garlic, jalapeno, onions, and cucumbers.
  • Pour the brine over the top, filling the jar to the bottom of its neck and completely covering the cucumbers. You will not use all of the brine.
  • Put the lid on the jar, give it a gentle shake, and refrigerate. These pickles are best after sitting in the fridge for around a week, but you can start enjoying them in 3-5 days if you're feeling impatient. :)

Notes

This is a level 1 recipe (may help support fat loss). The nutrition information for this recipe includes the cucumbers, onions, jalapeno, and garlic only. (Note: Though you are likely not consuming the brine, the sodium content of this recipe will be higher than listed below since the veggies do absorb some of the salt.)
Cucumber pickles with no added sugar, as we have here, are an extremely low-calorie food. They fit most special diets (aside from low-sodium diets), and they add a great flavor to meals. I enjoy them as a snack as well. 
Cucumber pickles (though botanical fruits) count towards your non-starchy vegetable intake. Most of us in the U.S. don’t get enough veggies in our diets, so why not include some pickles?
The electrolyte losses associated with very low carb and keto diets can lead to electrolyte imbalances if the diet isn’t planned well. The salt in pickled and naturally fermented veggies can help replenish sodium. Though many of us overconsume sodium, it’s also an essential mineral that is needed for good health.
Most sodium in the American diet comes from ultra-processed foods and restaurant meals. If you are cooking at home and prioritizing whole foods, your diet may not be very high in sodium. Enjoying some cucumber pickles now and then is a good way to include more of this nutrient on healthy eating plans.
Nutrition information is for one serving of no sugar refrigerator pickles and does not include the brine, herbs, and spices. Sodium content is likely an underestimate, since some brine is absorbed by the veggies.

Nutrition

Calories: 5kcalCarbohydrates: 1.1gProtein: 0.2gSodium: 0.4mgPotassium: 26mgFiber: 0.2gVitamin A: 0.4% DVVitamin C: 1.9% DVCalcium: 0.2% DVIron: 0.2% DV
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