Low Sodium Pickles Recipe (No Salt Added)
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Jump to RecipeThis low sodium pickles recipe is a great way to transform cucumbers into crunchy no-salt-added pickles. Mix your ingredients in a bowl, give it a stir, and you’ll have fresh flavorful pickles ready in less than a day.
They take only 15 minutes to make. They’re a little tangy, a little sweet, and the perfect thing to do with extra summer cucumbers.
Want more low sodium cucumber recipes? Try our low sodium sesame cucumber salad, our low sodium orzo pasta salad, and our low sodium veggie hummus wrap!
If you’re looking for a great no-salt-added pickle recipe, these tasty bites will be your new go to snack! Start by mixing a simple salt free brine in a bowl, add your vegetables, stir, and refrigerate.
You’ll have sweet, crisp pickles in 12-24 hours, full of flavor and with an amazing crunch. I made these with cucumbers and onions, but you can throw in any other veggies you have! Bell peppers, garlic, and cauliflower would all be great additions. These quick pickles are ready in about a day, but taste like they have been brining for months.
Just a note, this is a quick pickle recipe, and not suitable for canning or long-term storage. You can make, refrigerate, and enjoy these pickles for up to 1 weeks!
These Easy Low Sodium Pickles Are:
- Bright
- Fresh
- Flavorful
- Sweet
- Crunchy
- Versatile
- So Simple to Make!
- A Great Salt-Free Pickle Recipe
Low Sodium Snacks to Enjoy Any Time!
If you’re looking for a quick bite or a snack that doesn’t have salt, these pickles are the perfect choice. Make this recipe with out salt in the brine makes these turn out great.
The best part about these pickles is that they require no cooking and are ready in about 10-15 minutes. You can see all our low sodium snack recipes here which are naturally low in salt and/or salt-free!
Ingredients for These Pickles
See the recipe card below for a full list of instructions and ingredient amounts!
- Cucumbers – I used medium-sized pickling cucumbers, about 6 inches in length.
- Onions – I used a large sweet Vidalia onion, but you can use any variety you have on hand: yellow, white, or even red onions. My husband said the onions were his favorite part of these pickles, and they add a nice savory flavor to the brine.
- Granulated Sugar
- White vinegar
- Mustard Seeds – add so much great flavor.
- Turmeric – a staple in our spice cabinet! Turmeric adds a nice flavor to the pickles and a little yellow for color.
- Garlic Powder: I stock up on garlic powder, because I love using it in recipes for added flavor and depth.
- Black Pepper – not only for flavor, I add black pepper to unlock the health benefits of turmeric.
- Chili Flakes – optional, for spice!
How To Make This Recipe
- In a large bowl, add the white vinegar, sugar, mustard seeds, turmeric, garlic powder, black pepper, and chili flakes (if using). Stir until the brine has dissolved.
- Add the sliced cucumbers and onions to the brine. It’s okay if the cucumbers aren’t completely covered, they will release water after soaking in the brine for a few hours.
- Cover with the bowl, and refrigerate for 12 to 24 hours. Stir, and enjoy your pickles.
- Pickles will last in an airtight bowl or jar for up to 2 weeks. Note: this is not a long term canning recipe, it’s a quick pickle recipe that only lasts for up to 1 week when refrigerated.
More Low Sodium Cucumber Recipes You’ll Love
- Low Sodium Chopped Salad Recipe
- Low Sodium Veggie Hummus Wrap Recipe
- Easy Low Sodium Cucumber Salad Recipe (No Salt Added)
- Creamy Low Sodium Tzatziki Sauce or Dip Recipe
- Low Sodium Orzo Salad Recipe
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
If you made this recipe please leave a star rating & comment below. Your feedback helps other people who are making this recipe. Plus I’d love to hear from you!
Low Sodium Pickles
Equipment
- Bowl
Ingredients
- 4 lbs large cucumbers sliced, I used 8 medium pickling cucumbers
- 1 large sweet onion sliced
- 2 cups white vinegar
- ½ cup granulated sugar
- 1 tablespoon mustard seeds
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon red chili flakes optional, if you like a little heat
- 1 bunch dill stems removed, optional
Instructions
- In a large bowl, add the white vinegar, sugar, mustard seeds, turmeric, garlic powder, black pepper, and chili flakes and dill (if using). Stir until the brine has dissolved.
- Add the sliced cucumbers and onions to the brine. It’s okay if the cucumbers aren’t completely covered, they will release water after soaking in the brine for a few hours.
- Cover the bowl, and refrigerate for 12 to 24 hours. Stir, and enjoy your pickles.
- Pickles will last in an airtight bowl or jar for up to 2 weeks. Note: this is not a long term canning recipe, it’s a quick pickle recipe that only lasts for up to 1 week when refrigerated.
Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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So delicious and a bit of spice. Great use for cucumbers!
A great addition to any meal yum
I haven’t made it yet, I just want the juice. Question is can I substitute honey for sugar and do I have to use garlic and turmeric? I take a shot a night to eliminate muscle cramps in my feet.
Hello Teresa, you can substitute the honey for sugar. And if you are drinking the juice – up to you to add the garlic and turmeric. I like the flavor in my pickle juice.
Does this work for other veggies? Say peppers, onions, cauliflower etc.?
(I’m not a salt-aholic, but love me salty stuff, if that makes sense. And a recently Doc inspired low sodium slave. Love food and a challenge, so double down!)
Hi SumGy, yes it does work! You can try it with other veggies, I’ve used this brine for pickled green beans, and even pickled eggs! If you try and enjoy anything in your kitchen, let us know how it turns out 🙂
– Kelly
Why does this recipe have sugar? Can it be omitted altogether? If so, what alterations would you suggest?
Hi Sabrina,
These pickles are a mix between traditional sour pickles and a sweeter bread and butter variety, I find the sugar adds a nice flavor but it’s not required. You can omit it if you like. Or add in a sugar free sweetener if you desire.
– Thanks, Kelly