No-Salt Refrigerator Pickles
Quick no-salt fridge pickles with cucumbers, garlic, sugar, and apple cider vinegar. Ready in about 2 days. Great with other veggies too.
This is my brother's recipe, best with freshly picked cukes from his garden. It couldn't be simpler and is salt-free. Also works with carrots, beets, okra, watermelon rind, etc. p.s. When I'm really lazy, I just throw the ingredients into the pickle juice left from store-bought pickles; this is a great way to use watermelon rinds.
Submitted by: Joan Tuchman from Washington, DC
Yield: As many jars as you want to fill.
- Simple salt-free recipe: sliced cukes, garlic, sugar, apple cider vinegar, optional spices. Refrigerate about 2 days.
- Works with many vegetables and can use leftover store-bought pickle juice as a shortcut.
- These are refrigerator pickles, not shelf-stable. Keep them chilled and use within a few weeks.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
Why are these called no-salt pickles and are they safe?
They skip added salt but use apple cider vinegar and sugar to preserve flavor. Because you keep them refrigerated and use acidic vinegar, they are safe as short-term refrigerator pickles. For shelf-stable canning, follow tested canning recipes.
Can I use other vegetables besides cucumbers?
Yes. Carrots, beets, okra, watermelon rind and similar vegs work well. Cut them to similar thickness and allow a bit longer to marinate if they are thicker or denser.
How long do these pickles keep in the fridge?
Stored cold in a clean container, they stay best for about 2 to 3 weeks. Pull off any cloudy liquid or off smells and discard if anything seems off.
Can I use leftover store-bought pickle juice?
Yes. Using leftover pickle juice is an easy shortcut. Keep in mind store pickle juice often contains salt, so check labels if you want truly salt-free results.
How can I keep the pickles crunchy?
Start with firm, fresh pickling cucumbers. Soak slices in ice water for 20 to 30 minutes before pickling, keep jars cold, and avoid over-macerating. You can also add a grape leaf or a pinch of food-grade calcium chloride (Pickle Crisp) for extra crunch.
Can I change the vinegar or sugar amounts?
Yes. Adjust sugar to taste or swap vinegars like white or rice vinegar. If you dilute vinegar with water, keep refrigeration and check acidity to ensure a tang you like. For safety and flavor, use typical 5 percent acidity vinegar.
Do I need to sterilize jars for these refrigerator pickles?
You do not need to do a water-bath canning sterilization. Wash jars and lids in hot, soapy water and rinse well. Use clean utensils and refrigerate promptly.
Can I can this recipe for shelf-stable storage?
No. This quick refrigerator recipe is not tested for safe shelf-stable canning. If you want shelf-stable pickles, use a USDA-approved or tested canning recipe and follow those processing times and acidity rules.
Why are these called no-salt pickles and are they safe?
They skip added salt but use apple cider vinegar and sugar to preserve flavor. Because you keep them refrigerated and use acidic vinegar, they are safe as short-term refrigerator pickles. For shelf-stable canning, follow tested canning recipes.
Can I use other vegetables besides cucumbers?
Yes. Carrots, beets, okra, watermelon rind and similar vegs work well. Cut them to similar thickness and allow a bit longer to marinate if they are thicker or denser.
How long do these pickles keep in the fridge?
Stored cold in a clean container, they stay best for about 2 to 3 weeks. Pull off any cloudy liquid or off smells and discard if anything seems off.
Can I use leftover store-bought pickle juice?
Yes. Using leftover pickle juice is an easy shortcut. Keep in mind store pickle juice often contains salt, so check labels if you want truly salt-free results.
How can I keep the pickles crunchy?
Start with firm, fresh pickling cucumbers. Soak slices in ice water for 20 to 30 minutes before pickling, keep jars cold, and avoid over-macerating. You can also add a grape leaf or a pinch of food-grade calcium chloride (Pickle Crisp) for extra crunch.
Can I change the vinegar or sugar amounts?
Yes. Adjust sugar to taste or swap vinegars like white or rice vinegar. If you dilute vinegar with water, keep refrigeration and check acidity to ensure a tang you like. For safety and flavor, use typical 5 percent acidity vinegar.
Do I need to sterilize jars for these refrigerator pickles?
You do not need to do a water-bath canning sterilization. Wash jars and lids in hot, soapy water and rinse well. Use clean utensils and refrigerate promptly.
Can I can this recipe for shelf-stable storage?
No. This quick refrigerator recipe is not tested for safe shelf-stable canning. If you want shelf-stable pickles, use a USDA-approved or tested canning recipe and follow those processing times and acidity rules.
My husband is on a low salt diet due to medical issues. He’s missed dill pickles on his sandwiches. This recipe is awesome! I’ve made it several times and it makes such a difference in the sandwiches.
Amazing !!!!! I have a heart problem and gave up pickles because no salt one’s didn’t cut it for me. Your recipe put pickles back on the menu. Thank you. I did add a little no salt seasoning. Perfect!!!
Great flavor for those limiting their salt. I did add a 1/4 of a cup of water to the second batch to tone done the vinegar.
Great for a low sodium diet but you crave pickles. I like when pickles have that tangy vinegar flavor.
Not bad, but very vinegary. Maybe with a little water added to dilute or more sugar.