Whole30 + Keto Homemade Pickles

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

Once you try these whole30 + 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!

Refrigerator Whole30 + Keto Homemade Pickles

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

Nope!

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.

Ingredients In Whole30 + Keto Homemade Pickles

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.

How Long Do Homemade Whole30 + Keto Cucumbers 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.

Whole30 + Keto Homemade Pickles

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

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Ingredients

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)

2 cloves of garlic, smashed

1 teaspoon whole peppercorns

1 wide mouth pint mason jar

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Instructions

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.

In the pint mason jar, combine the water, vinegar, salt, dill, garlic + peppercorns.

Add in the cucumbers, cover, and refrigerate for at least 24 hours.

Will keep in the refrigerator for at least 1 month.

Notes

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.

1 pickle spear30.1 g436.7 mg0 g0 g0 g0.5 g0.1 g0.1 g0 mg

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