Whole30 + 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)

2 cloves of garlic, smashed

1 teaspoon whole peppercorns

1 wide mouth pint mason jar


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.


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.