Quick & Easy Sweet Refrigerator Pickles

These sugar-free pickles are so good! The recipe is based on my Homemade Pickled Gherkins, a family recipe my mom has been making ever since I can remember. I simplified it and used sliced cucumber instead of whole gherkins, similar to Naomi's crispy Low-Carb Zucchini Pickles.

These pickles are the perfect topping for keto burgers and a great addition to sandwiches made with low-carb bread. Enjoy!

Note: Nutrition facts are estimated as some of the ingredients are only used for pickling (due to negligible effects on nutrition facts, I fully included them in the calculation).

Step-by-step

1. Prepare the pickle juice. In a small saucepan, mix the vinegar and lime juice.

2. Heat up just until hot but not boiling. Add the sweetener (I used brown sugar substitute) and salt. Stir until all of the sweetener and salt are dissolved. Let it cool to room temperature.

   

3. Thinly slice the cucumber using a hand slicer or a food processor using a slicing blade.

   

4. Place the sliced cucumber into a sealable jar. Add the chilies and dill.
   Note: I used one 500 ml/ 18 fl oz fido jar which was too small. You should use a 600 ml/ 20 fl oz jar.

   

5. Pour over the pickle juice, seal with a lid and refrigerate for at least one hour before serving. Keep refrigerated for up to 2 weeks.

   

Recipe

Quick & Easy Sweet Refrigerator Pickles

★★★★☆4.4 (133 ratings)

These low-carb pickled cucumbers are crunchy, tangy, sweet and have a spicy kick. The perfect topping for ...

Hands on

10m

Overall

1h 30m

Servings

10

1.5 g

Net carbs

0.2 g

Protein

0.1 g

Fat

10

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings20 servings30 servings40 servings

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Ingredients makes 600 ml jar

• 1 cup apple cider vinegar or white wine vinegar (240 ml/ 8 fl oz)
• 2 tbsp fresh lime juice (30 ml)
• ¹/₂ cup Sukrin Gold, Swerve or Erythritol (80 g/ 2.8 oz)
• 1 tbsp sea salt
• 1 large cucumber (300 g/ 10.6 oz)
• 1 small red chile pepper, sliced
• 5-6 sprigs of fresh dill or fennel fronds

Instructions

1. Prepare the pickle juice. In a small saucepan, mix the vinegar and lime juice.

2. Heat up just until hot but not boiling. Add the sweetener (I used brown sugar substitute) and salt. Stir until all of the sweetener and salt are dissolved. Let it cool to room temperature.

3. Thinly slice the cucumber using a hand slicer or a food processor using a slicing blade.

4. Place the sliced cucumber into a sealable jar. Add the chilies and dill.
   Note: I used one 500 ml/ 18 fl oz fido jar which was too small. You should use a 600 ml/ 20 fl oz jar.

5. Pour over the pickle juice, seal with a lid and refrigerate for at least one hour before serving. Keep refrigerated for up to 2 weeks.

Nutrition per serving, 1 oz/ 28 g

Carbs 81%Protein 12%Fat 7% of calories

Net carbs

1.5 g

Total carbs

9.1 g

Fiber

0.2 g

Sugars

0.8 g

Protein

0.2 g

Fat

0.1 g

Saturated fat

0 g

Calories

10 kcal

Sodium

700 mg · 30.4% RDA

Magnesium

5 mg · 1.35% RDA

Potassium

66 mg · 3.32% EMR

Nutrition by ingredient

Per 1 oz/ 28 g	Net carbs	Protein	Fat	kcal
Apple cider vinegar	0.2 g	0 g	0 g	5
Lime juice, fresh	0.2 g	0 g	0 g	1
Sukrin Gold, brown sugar substitute	0.6 g	0 g	0 g	1
Salt, sea salt	0 g	0 g	0 g	0
Cucumber, fresh	0.4 g	0.2 g	0 g	4
Peppers, chile (chili), fresh	0 g	0 g	0 g	0
Dill, fresh	0 g	0 g	0 g	0
Total	1.5 g	0.2 g	0.1 g	10

Serving size 1 oz/ 28 g

• Gluten free
• Dairy free
• Egg free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian
• Vegan