Whole30 Quick Pickles are the perfect snack to have on hand. Made in less than 15 minutes with just 4 simple ingredients, these pickles are low in sodium, sugar-free, Whole30, and Keto.
My ideal snack is a bag of chips. Not a few chips, but the whole bag! But, after I've had my snack, I usually do not feel good, so I'm always looking for healthy, crunchy snacks to have on hand. These quick pickles check both of those boxes! Made with less salt than most storebought pickles, these will become your new go-to snack!
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Ingredients
This recipe is made with simple ingredients.
- Vinegar - White distilled vinegar is the most natural flavored vinegar to use for this recipe, but apple cider could be used.
- Water
- Salt
- Peppercorns - Any variety will work
- Cucumbers - The best cucumbers for pickles are Persian, English, or Kirby.
If you like the pickles' more pungent vinegar taste, you can increase the vinegar and decrease the water used for this recipe. A good balance of vinegar to water is 1:1. I made a batch with 2 parts vinegar to 1 part water, and my husband said they were a little too strong {he specifically said they burned his throat. I didn't think they were that bad}. You'll need a total of 1.5 cups of liquid for this recipe, so you can make them as strong or as weak as you like.
For additional add-ins you add to your pickles, see variation notes below.
See the recipe card for quantities.
Instructions
To start, add the vinegar, water, salt, and peppercorns to a pot and heat over medium heat until the salt has fully dissolved and the mixture comes to a light boil. Remove from the heat and allow to cool slightly for a couple of minutes.
While the vinegar cooks, wash and dry the cucumbers. Slice into ¼ inch slices. If you want spears, cut your cucumber in half length-wise and then in half again. Place the cucumbers in a jar with an airtight lid. I like to use a mason jar.
Carefully pour the vinegar mixture into the jar to fully cover the cucumbers. Allow the jar to sit, with the lid off, until it is cool to the touch. Once cool, cover with the lid and store in the refrigerator for up to 1 month - if you don't eat all of them before then!
Variations
You can add extra flavors to jazz up your pickles using the basic recipe above. Some of my favorites include:
- Spicy Peppers - Slice and add ½-1 full pepper to the jar. I like to use Jalapenos. My husband likes it super spicy with habaneros.
- Garlic - Slice 2 clove of garlic and add to the jar.
- Fresh Dill - Place a couple sprigs of fresh dill in with the cucumbers.
Equipment
You'll want to store the pickles in an airtight container in the refrigerator. I like to use mason jars for this, but a bowl will also work. The vinegar will be hot when added to the jar, so I would avoid using plastic.
Make-Ahead and Storage
These pickles can be stored in the refrigerator, in an airtight container, for up to one month.
Other Recipes to Try
Try these Whole30 pickles with our shredded BBQ Chicken or Ribs. They'd also be a great addition to our Whole30 Tuna Salad!
Like this recipe? Don't forget to Pin it! Check out our Instagram, Facebook, or YouTube Channel for cooking demos and more. You can also see what I am pinning on Pinterest for more Whole30 and Paleo recipe ideas!
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Whole30 Quick Pickles
- Total Time: 10 minutes
- Yield: 16 servings 1x
- Diet: Gluten Free
Description
Whole30 Quick Pickles are the perfect snack to have on hand. This recipe comes together in less than 15 minutes with just 4 simple ingredients. These quick pickles are low in sodium, sugar-free, Whole30, and Keto.
Ingredients
- ¾ cup White Distilled Vinegar
- ¾ cup Water
- 1 teaspoon Salt
- ½ tablespoon Peppercorns
- 1 English {about 12 inches} or 2 Persian Cucumber {about 6 inches each}* - slice or cut into spears
Instructions
- Add the vinegar, water, salt, and peppercorns to a pot and heat over medium-high until the salt fully dissolves and the mixture comes to a light boil.
- Once lightly boiling, remove the pot from the heat and allow to cook for a couple of minutes.
- While the vinegar cooks, slice the cucumbers into ¼ inch thick pieces and place in a mason jar or airtight container.
- Carefully pour the vinegar mixture into the jar, fully covering the cucumbers.
- Allow the jar to sit uncovered until the jar is cool to the touch.
- Once cool, cover with a lid and store in the refrigerator for up to 1 month.
Equipment
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Notes
See notes above for suggested variations.
If you like a more pungent brine, you can do 2 parts vinegar to 1 part water. You'll need 1.5 cups of liquid for this recipe in total.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 5
- Sugar: 0.4 g
- Sodium: 146 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 0.9 g
- Fiber: 0.1 g
- Protein: 0.2 g
- Cholesterol: 0 mg
Keywords: whole30 pickles, whole30 quick pickles, quick pickles
Like this recipe? Don't forget to Pin it! Check out our Instagram, Facebook, or YouTube Channel for cooking demos and more. You can also see what I am pinning on Pinterest for more Whole30 and Paleo recipe ideas!
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