Go Back
Easy Homemade Refrigerator Pickles (No Canning Required)
Amanda Peterson

Easy Homemade Refrigerator Pickles (No Canning Required)

A quick, keto-friendly homemade pickle recipe requiring no canning equipment. These crisp, tangy pickles use a simple vinegar brine for zero-sugar or low-sugar options, perfect for hydration and macro-conscious snacking.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Lunch
Cuisine: International
Calories: 15
Ingredients Method Notes

Ingredients
  

  • 2 pounds cucumbers (about 4 medium cucumbers, sliced)
  • 2 cups white vinegar
  • 2 cups water
  • 1 1/2 tablespoons kosher salt or pickling salt
  • 1 tablespoon sugar or 1/2 tablespoon monk fruit/erythritol blend
  • 1 head garlic, cloves separated
  • 1 teaspoon whole mustard seeds
  • 1 teaspoon whole coriander seeds
  • 1 jalapeño pepper (optional, sliced for heat)

Method
 

  1. 1. Wash and slice cucumbers into 1/4-inch rounds or spears.
  2. 2. In a saucepan, combine vinegar, water, salt, sugar, and whole spices. Bring to a boil, stirring until salt and sugar dissolve. Remove from heat.
  3. 3. Place cucumber slices and garlic cloves in a clean quart-sized jar or airtight container.
  4. 4. Pour hot brine over cucumbers, ensuring they are fully submerged.
  5. 5. Cool brine to room temperature, then refrigerate for 4-7 days before eating.

Notes

Store in an airtight container in the refrigerator for up to 2-3 weeks. For a zesty kick, add sliced jalapeño or dill. Adjust salt and garlic to taste. For a sugar-free version, omit sugar and substitute with a keto-friendly sweetener.