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This low-sodium pickles recipe takes minutes to prep and is ready in an hour! For a snack you can feel good about eating, you’ll love these crunchy, flavor-packed bites.

Low-Sodium pickles recipe separated into two glass jars on a wooden serving tray

Have you ever tried making your own pickles? It’s probably easier than you think. Whenever I have some extra cucumbers in my fridge or garden, I love making this low-sodium pickles recipe!

Unlike other recipes that have to sit for a long time, this one is ready in just an hour. The flavor will continue to develop over time, but when you’re in a rush, 60 minutes is all you need to get the job done.

And the recipe couldn’t be easier. Simply mix your brining liquid, pour it over the cucumbers, shake it all up, and let it sit in the fridge. Seriously, that’s it.

Best of all, when you make the recipe yourself, you have complete control over the ingredients. The lower-sodium content in these pickles makes them a great diabetic-friendly option!

How to make this low-sodium pickles recipe

Ready to see just how easy it is to make your own pickles right at home?

Ingredients for recipe in separate bowls and ramekins, as seen from above

Step 1: In a large mixing bowl or measuring jug for easy pouring, add the vinegars, liquid smoke, and sweetener. Mix until the sweetener has dissolved completely.

Step 2: Add the whole peppercorns, garlic, mustard seeds, whole cloves, and red pepper flakes if using. Mix the pickling liquid and set aside.

Pickling mixture in a large measuring jug with a whisk, as seen from above

Step 3: Divide the pickling cucumbers and fresh dill sprigs into two medium-sized jars, then pour the pickling liquid on top.

Pouring the pickling mixture into the glass jar with the cucumbers

Step 4: Cover each jar with a lid and give them a small shake to make sure everything is evenly distributed.

Step 5: Place in the refrigerator for at least one hour.

That’s it! You can serve your pickles right away or let them sit in the fridge for a deeper flavor.

Two glass jars of cucumbers in the pickling mixture on a wooden serving tray

What to enjoy with homemade pickles

Whenever I’m in the mood for something crunchy but I’m not actually hungry, pickles are my go-to snack. I often enjoy them all on their own.

However, they’re also a classic side to serve with sandwiches, wraps, or hearty cuts of meat. The vinegar makes them a great palate cleanser and helps keep the meal feeling light.

I often enjoy pickles alongside my pulled pork tenderloin… especially if you serve it in a bun with some coleslaw!

I also like adding chopped pickles to dishes like tuna or chicken salad. They add a nice crunch and a wonderful pop of flavor.

Closeup of the top of a glass jar of cucumbers in the pickling mixture on a wooden serving tray

Storage

The best part about pickles is that they will continue to develop their flavor over time. The longer you store them, the better they get!

You can keep these pickles in the refrigerator for up to 1 month. Just be sure to replace the lid each time you grab one from the jar to prevent the growth of unwanted bacteria.

A glass jar of cucumbers in the pickling mixture on a wooden serving tray

Other pickled and marinated recipes

I always think it’s amazing what you can do with some fresh vegetables and a little vinegar. From a quick dressing to pickling, I just love the flavors you get from such an easy process!

Here are a few of my favorite recipes I think you’ll enjoy:

When you’ve tried these pickles, please don’t forget to let me know how you liked them and rate the recipe in the comments below!

Low-Sodium Pickles Recipe

4.50 from 6 votes
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This low-sodium pickles recipe takes minutes to prep and is ready in an hour! For a snack you can feel good about eating, you’ll love these crunchy, flavor-packed bites.
Author: Diabetic Foodie
Prep Time: 5 minutes
Pickling Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 6

Ingredients 

Instructions

  • In a large mixing bowl or measuring jug for easy pouring, add the vinegars, liquid smoke, and sweetener. Mix until the sweetener has dissolved completely.
    3 cups white vinegar, ½ cup apple cider vinegar, 2 teaspoons liquid smoke, 3 tablespoons Stevia
  • Add the whole peppercorns, garlic, mustard seeds, whole cloves, and red pepper flakes if using. Mix the pickling liquid and set aside.
    1 tablespoon whole peppercorns, 4 cloves garlic, 1 tablespoon mustard seeds, 1 teaspoon red pepper flakes, 2 teaspoons whole cloves
  • Divide the pickling cucumbers and fresh dill sprigs into two medium-sized jars, then pour the pickling liquid on top.
    12 small pickling cucumbers, Fresh dill sprigs
  • Cover each jar with a lid and give them a small shake to make sure everything is evenly distributed.
  • Place in the refrigerator for at least one hour.

Notes

This recipe is for 12 pickles. Each serving contains 2 pickles.
Store in the refrigerator in a sealed container for up to 1 month. The flavor will continue to deepen over time.

Nutrition Info Per Serving

Nutrition Facts
Low-Sodium Pickles Recipe
Serving Size
 
2 pickles
Amount per Serving
Calories
44
% Daily Value*
Fat
 
0.2
g
0
%
Saturated Fat
 
0
g
0
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0
g
Monounsaturated Fat
 
0.1
g
Cholesterol
 
0
mg
0
%
Sodium
 
3.7
mg
0
%
Potassium
 
1351.8
mg
39
%
Carbohydrates
 
9.1
g
3
%
Fiber
 
4.1
g
16
%
Sugar
 
0
g
0
%
Protein
 
0.5
g
1
%
Net carbs
 
5
g
* Percent Daily Values are based on a 2000 calorie diet.