Keto Homemade Pickles Recipe + Video- no need to heat or can, just marinate in the fridge for 1 day and you have delicious, low carb, homemade pickles! Paleo, Whole30,  gluten free, grain free, dairy free, sugar free, vegan, clean eating, real food.

hand grabbing a pickle out of a mason jar

Once you try these keto homemade pickles, you will never buy pickles at the store again.

Not only are they way more delicious and crunchy, but so much healthier too! No weird ingredients or added sugar. They are ready in 5 minutes!

homemade pickles in a mason jar

Keto Homemade Pickles

I always assumed making pickles was complicated, needing to boil the brine and can all the jars.


Making these pickles couldn’t be easier! You combine the few simple ingredients with sliced cucumbers, let them soak in the fridge for 1 day, and you have the best pickles of your life! No boiling or canning needed.

brining liquid being poured over homemade pickles in a mason jar

Keto Homemade Pickles Ingredients

I was shocked when reading the labels of store bought pickles. Tons of unpronounceable ingredients, sugar, and citric acid. No thanks.

These homemade pickles just need water, vinegar, salt, peppercorns, garlic + dill. That’s it.

Oh, and cucumbers. Cucumbers are on the EWG dirty dozen list, so you want to be sure to buy organic english cucumbers. I prefer english cucumbers since they have such a thin skin.

homemade pickles in mason jars on a white background

Cuts of Pickles

This refrigerator pickling method works for whichever type of pickle you prefer! You can do pickle spears, pickle stackers, pickle halves, pickle chips and even whole pickles!

Whole pickles are actually becoming my favorite. I get those little cucumbers from Costco and they’re perfect! You just pop them right in, no need to cut!

homemade pickles in a mason jar

How Long Do Homemade Keto Pickles Last?

These pickles will last at least 1 month in the fridge. They just keep getting better the longer they soak!

After the day of brining in the fridge, your cucumbers are ready! You are going to be blown away by the bright, clean, tangy taste and the intense crunch of the pickle. Unlike store bought pickles, which turn an alien shade of green, these pickles stay light and natural looking. The way pickles should look.

Watch Pickle Recipe Video (43 seconds)


Watch Pickle Recipe Demo (3:22 minutes)

If you make these homemade keto pickles be sure to leave a comment and give this recipe a rating! I love to hear from you all and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to share and tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

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Keto Homemade Pickles

  • Author: Natalie
  • Prep Time: 5 mins
  • Cook Time: 0 mins
  • Total Time: 5 minutes
  • Yield: 16 pickles 1x


  • 1 large organic english cucumber
  • 1/2 cup filtered water
  • 1/2 cup organic distilled white vinegar
  • 1 tablespoon kosher salt
  • 3 sprigs fresh dill (or 1 tablespoon dried dill)
  • 1 clove of garlic, smashed
  • 1 teaspoon whole peppercorns
  • 1 wide mouth pint mason jar


  1. Cut the ends off the cucumber. For rounds, cut 1/4″ thick. For spears, cut in half, then half again, then those halves into quarters. Will make 16 pickle spears.
  2. In the pint mason jar, combine the water, vinegar, salt, dill, garlic + peppercorns.
  3. Add in the cucumbers, cover, and refrigerate for at least 24 hours.
  4. Will keep in the refrigerator for at least 1 month.
  5. See the Recipe Notes below for more tips, FAQs and substitution info!


Reusing Brine: Once the pickles are done, discard the brine. I’ve tried reusing it, and the next batch of pickles didn’t have as much flavor. Better to make it fresh each time!

Shape of Pickle: My family loves spears, but this works with pickle rounds, or even whole little cucumbers!

Dill: I prefer fresh dill, but dried dill works too! Only downside is dried dill is like glitter and gets ALL over the pickle spears.

Pickling Other Veggies: This works on any veggie! Carrots, onions, beets, zucchini, etc! The harder the veggie, the longer they’ll need to soak for maximum flavor, such as carrots. Tip! Cut the carrots thinner so they absorb the pickling brine faster!

Salt: The salt you use is SUPER important! I use kosher salt (it’s all I cook with). It’s not super “salty”. If you’re using table salt, you may need just 1/2 a tablespoon or so since table salt packs much more of a salty punch. I made the mistake of making this using a full tablespoon of table salt before and they were way too salty!

Nutrition Facts: The nutritional information is calculated based on the exact ingredients and quantities listed in the ingredients above. It is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, especially if you make recipe substitutions. Always best to go off your own calculations based on the ingredients and measurements you use.

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