Quick & Easy Half Sour Pickles (Refined Sugar-Free)
These homemade pickles are so fresh with the perfect crunchiness and flavor. You won't ever want to buy store bought pickles again!
Ingredients
- 1 English cucumber or 3-4 baby cucumbers
- 1/2 cup filtered water
- 1/2 cup apple cider vinegar
- 1-2 tablespoons pure maple syrup
- 1/4 teaspoon black peppercorns
- 1/4 teaspoon dried dill or 2 sprigs of chopped fresh dill
- 1/8 teaspoon red pepper flakes (optional)
- 1 whole garlic clove (optional)
- 1 1/2 teaspoons sea salt
Instructions
- In a small saucepan, whisk together water, apple cider vinegar and maple syrup. Heat for a few minutes until hot, but not boiling.
- Slice cucumbers into round chips to your liking of thickness.
- Place the cucumbers into a pint size wide-mouth jar. Make sure to pack it full.
- Top the cucumbers with the spices and garlic.
- Pour the warm brine mixture over the cucumbers, covering each one, but leaving about a half inch at the top.
- Cover with a lid and give them a shake.
- Refrigerate for about 30 minutes and enjoy! (see recipe notes)
Notes
Pickles will be ready after 30 minutes, but can be refrigerated for several hours or days if you like less of a crunchy pickle. You can use white vinegar instead of apple cider vinegar, but it will not be corn-free. Distilled white vinegar is most always made using corn. Also, feel free to leave off the red pepper flakes and garlic. I make my pickles different each time, depending on what ingredients I have on hand. I created this recipe to perfectly fit into a pint size wide-mouth mason jar.
Nutrition
Calories: 20kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 876mgPotassium: 37mgFiber: 1gSugar: 3gVitamin A: 2IUCalcium: 10mgIron: 1mg
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