Ingredients for Pickled Cucumbers Salt Free Pickles
- 2 pounds cucumbers
- Red Onion
- Black Peppercorns
- White Wine Vinegar
- Dill
- Sage
- Lemon, Juice Of
- 1/2 cup sugar
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How to Make Pickled Cucumbers Salt Free Pickles
- Peel 2 pounds of cucumbers and slice them to your desired thickness (rounds, strips, or halves).
- In a large stainless steel or glass bowl, combine the sliced cucumbers with 1 medium yellow onion, thinly sliced.
- In a medium saucepan, combine 2 cups apple cider vinegar, 1 cup white vinegar, 1/2 cup sugar, 2 teaspoons celery seeds, 1 teaspoon black peppercorns, and 1/2 teaspoon garlic powder.
- Bring the vinegar mixture to a boil over high heat, stirring until the sugar dissolves completely.
- Carefully pour the hot vinegar mixture over the cucumbers and onions in the bowl.
- Cover the bowl tightly with aluminum foil or plastic wrap.
- Let the mixture cool completely at room temperature.
- Refrigerate the pickled cucumbers overnight (or for at least 6 hours) to allow the flavors to meld.
- Before serving, pour off excess vinegar mixture (you can save it for another use!).
- Remove any peppercorns before serving. Optional: Add 1 cup of diced tomatoes after chilling.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
21g
Fat
0g
Carbs
3g
