Quick & Easy Sweet Refrigerator Pickles

4.4 stars, average of 133 ratings

By Martina Slajerova, updated July 18 20216
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These sugar-free pickles are so good! The recipe is based on my Homemade Pickled Gherkins, a family recipe my mom has been making ever since I can remember. I simplified it and used sliced cucumber instead of whole gherkins, similar to Naomi's crispy Low-Carb Zucchini Pickles.

These pickles are the perfect topping for keto burgers and a great addition to sandwiches made with low-carb bread. Enjoy!

Note: Nutrition facts are estimated as some of the ingredients are only used for pickling (due to negligible effects on nutrition facts, I fully included them in the calculation).

0 days, 1 hours, 20 minutes

Hands-on 10 minutes Overall 1 hour 30 minutes

Serving size 1 oz/ 28 g

Allergy information for Quick & Easy Sweet Refrigerator Pickles

✔ Gluten free

✔ Dairy free

✔ Egg free

✔ Nut free

✔ Pork free

✔ Avocado free

✔ Coconut free

✔ Fish free

✔ Shellfish free

✔ Beef free

Pescatarian

Vegetarian

Vegan

Nutritional values (per serving, 1 oz/ 28 g)

Net carbs1.1 grams

Protein0.2 grams

Fat0.1 grams

Calories10 kcal

Calories from carbs 77%, protein 15%, fat 8%

Total carbs1.4 gramsFiber0.2 gramsSugars0.8 gramsSaturated fat0 gramsSodium700 mg(30% RDA)Magnesium5 mg(1% RDA)Potassium66 mg(3% EMR)

Ingredients (makes 600 ml jar)

1 cup apple cider vinegar or white wine vinegar (240 ml/ 8 fl oz)
2 tbsp fresh lime juice (30 ml)
¹/₂ cup Sukrin Gold, Swerve or Erythritol (80 g/ 2.8 oz)
1 tbsp sea salt
1 large cucumber (300 g/ 10.6 oz)
1 small red chile pepper, sliced
5-6 sprigs of fresh dill or fennel fronds

Instructions

Prepare the pickle juice. In a small saucepan, mix the vinegar and lime juice.
Heat up just until hot but not boiling. Add the sweetener (I used brown sugar substitute) and salt. Stir until all of the sweetener and salt are dissolved. Let it cool to room temperature.
Thinly slice the cucumber using a hand slicer or a food processor using a slicing blade.
Place the sliced cucumber into a sealable jar. Add the chilies and dill.
Note: I used one 500 ml/ 18 fl oz fido jar which was too small. You should use a 600 ml/ 20 fl oz jar.
Pour over the pickle juice, seal with a lid and refrigerate for at least one hour before serving. Keep refrigerated for up to 2 weeks.

Ingredient nutritional breakdown (per serving, 1 oz/ 28 g)

Net carbs	Protein	Fat	Calories
Apple cider vinegar
0.2 g	0 g	0 g	5 kcal
Lime juice, fresh
0.2 g	0 g	0 g	1 kcal
Sukrin Gold, brown sugar substitute
0.2 g	0 g	0 g	1 kcal
Salt, sea salt
0 g	0 g	0 g	0 kcal
Cucumber, fresh
0.4 g	0.2 g	0 g	4 kcal
Peppers, chile (chili), fresh
0 g	0 g	0 g	0 kcal
Dill, fresh
0 g	0 g	0 g	0 kcal
Total per serving, 1 oz/ 28 g
1.1 g	0.2 g	0.1 g	10 kcal

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Diane 5 years ago # Reply

I made these and they are so good. Mine were very hot and spicy, not sure they were supposed to be, but I thought they were delicious!

Martina @ KetoDiet 5 years ago # Reply

Thank you Diane! It depends on what you like. I like mine spicy but if you prefer it mild you could use use just half of the pepper or use a mild type like jalapeño or poblano.

Howard A Fox 5 years ago # Reply

Hi there,
Love your site and your recipes.
I have been incorporating Intermittent Fasting along with a Keto Diet.
Thanks!

Thank you Howard!

Susan Gertz 5 years ago # Reply

What if I do not use artificial sweeteners? Can I make without?

Hi Susan, they are used for taste. I don't use artificial sweeteners - these are all natural: Top 6 Keto Sweeteners and Low-Carb Sweetener Conversion Chart