It is easier to make refrigerator pickles at home than you think! Simply slice some cucumbers, pour a flavorful brine over them and let the vinegar do its magic. You’ll have a delicious snack and burger accompaniment in no time!
Easy Dill Pickles – Low Carb, Keto Friendly, THM FP, Sugar-Free
Today’s guest post is from Erin, a low-carb and gluten-free blogger from My Flourless Kitchen, a great new blog with lots of delicious and simple comfort food and dessert recipes.
Hello! I am thrilled to be providing a guest post for Taryn’s blog! Today I will be sharing my recipe for Easy Dill Pickles! So easy and with none of the yucky preservatives or sugar you find in the store-bought kind.
A little about me: I am Erin, a low-carb and gluten-free recipe developer, and food blogger! I have always been into cooking and playing around with recipes, especially coming up with low-carb versions of the delicious, rich comfort foods and treats that my family enjoys. I love that I am still able to indulge in guilt-free lasagna, pancakes, muffins, and bread without gaining weight or feeling bloated and tired as I do with the white sugar/white flour versions. I created My Flourless Kitchen as a place to keep track of my recipes and also as an opportunity to share them with like-minded folks like you!
Dill pickles are one of my family’s favorites. We love having dill pickles with Cajun Chicken sandwiches and Fully Loaded Cheeseburgers, which are killer! I take my burgers very seriously and load them up with lots of cheese and toppings and sauce. If you were wondering, a fully loaded cheeseburger at my house includes Jamaican jerk aioli, homemade ketchup, cheddar cheese, caramelized onions, tomato, avocado, and pickled jalapenos all on a flourless rosemary bun! They are messy but oh so good.
How to Make Refrigerator Pickles
These are what are called “Refrigerator Pickles,” which are not preserved to be shelf-stable (although the vinegar does preserve them somewhat so they do last quite a while, but they do need to be stored in the fridge). They are much easier to make than canned pickles and they are crunchier since you let the brine cool before pouring it over the cucumbers.
I keep my pickling brine very simple. It is just a combination of white vinegar, water and pickling salt. (I add water so the pickles aren’t so sour that they make your face pucker.)
You can play with the vinegar and try using apple cider vinegar for a sweeter note or malt vinegar for a barley taste that will remind you of fish and chips!
For the salt, I like to use a salt that doesn’t have any iodine or weird anti-caking ingredients because they cause your pickles to turn a weird, dark color and will make the liquid go cloudy. I use pickling salt, which is just table salt without any iodine or anti-caking ingredients. It dissolves really easily, even in cold water. You can also use kosher salt or sea salt. They just take a bit longer to dissolve.
What type of Cucumbers for refrigerator pickles
Any variety of cucumber can be pickled. I like to use the mini cucumbers for these Easy Dill Pickles as they stay nice and crunchy and they fit nicely into a tall mason jar. They also have the perfect amount of seeds and nice thin skin. But if you have some cucumbers in your fridge (or in your garden) that you want to use up, any kind will work. I prefer cutting the cucumbers into spears but you can also cut them into round coins. I find that the round coin pickles are less crunchy than the spears, but they do fit into your sandwich better!
Flavorings for refrigerator pickles
For the classic dill pickle flavor, I use only one flavoring: dill seeds. I tried using fresh dillweed but it didn’t have enough dill flavor so I switched to dill seeds. You can also add mustard seeds (like the store-bought ones often have) but I found that I can’t really taste the mustard seeds so I don’t think it’s worth the effort.
For spicy dill pickles, you can add a chopped jalapeno or two to each jar of pickles. They are delicious! For garlic dill pickles, add a clove of garlic (minced or sliced) into each jar of pickles.
Feel free to play with it and add whatever you would like to your refrigerator pickles. Enjoy!
- 6 mini cucumbers
- 1 cup white vinegar
- 1 cup water
- 1 tbsp pickling salt or kosher salt
- 1 tbsp dill seeds
- Wash cucumbers, remove ends and slice into spears (or round coins).
- Place cucumber spears into 2 large mason jars.
- Combine vinegar, water and pickling salt in a small saucepan.
- Heat over medium heat and stir to combine salt.
- Let mixture cool and add dill seeds (and any other flavorings).
- Pour over cucumber spears and refrigerate overnight before enjoying.
Looking for more great low carb condiment recipes?
Creamy Garlic Salad Dressing Recipe (Dairy Free)
Paleo Ranch Dressing (Dairy Free)