Low Sodium Pickle Recipe

Easy Refrigerator pickles are pickles that don't require any brining or boiling water. Instead of boiling water, the vinegar and sugar are mixed together in a bowl with the spices (salt and celery salt) and the pickles rest in a fridge until they are ready to eat. 

When I lived at my old house I had quite a large garden and there were always plenty of cucumbers in it to make pickles with. Eventually, all the garden did was produce weeds and I realized I was growing way too many vegetables that I could ever eat. I could have canned those vegetables but canning things kind of scares me.

Me and boiling water equals how many different ways you could probably get sick from storing them over long periods of time. I even admit that when I moved out, I had found pickles that I had canned probably from 3 years ago. Scary right? Anyways... that is why I quit canning. Too much food and a lot of waste. I like this recipe because like I said above you don't have to do any of that.

If you like canning type recipes in the summer try Anna's Orange Marmalade, Pickled Onions, or Freezer Apple Pie Filling.

Jump to:

• Why You Will Love This Recipe
• Ingredients Needed for Low Sodium Pickles
• How to make Low Sodium Pickles
• Variations for Low Sodium Pickles
• Tips for Low Sodium Pickles
• Other Recipes To Try 
• Low Sodium Pickles

Why You Will Love This Recipe

This is probably the easiest pickle recipe you'll ever make, I swear!  The major ingredients (vinegar, sugar, celery salt, and salt) you should already have in your pantry.  

My friends Ben and Ashley over at Ramshackle Pantry gave me this recipe a couple of years ago and Ashley had got it from her Mom. They are probably the best pickles I've ever made, and you don't need to can them at all.

Yep, no boiling some hot water on a stove and having to worry about botulism. You can store these pickles in your fridge in a Tupperware container and just eat them as a snack. These pickles aren't your normal dill pickles, they're a bit on the sweet side and they're terrific on burgers.

Ingredients Needed for Low Sodium Pickles

The first 3 ingredients in this recipe you should already have in your pantry. Vinegar, sugar, and salt.

• Apple cider vinegar is a type of vinegar made from fermented apple juice. It is a popular condiment in cooking, as well as a natural remedy for various health issues. Can also sub white wine vinegar.
• Sugar - Or  regular granulated sugar, I do not use sugar substitutes in any of my recipes but if you know the conversions feel free to do so. If you want to try reducing the amount of sugar used feel free to do so.
• Salt - When it comes to pickling, the type of salt you use can make a difference in the end result. One of the best options for pickling salt is kosher salt. This type of salt is free of additives like iodine, which can affect the color and taste of the pickles.
• Celery salt - Celery salt is a seasoning that combines salt with ground celery seed. It is commonly used in cocktails like Bloody Marys, as well as in salads, meat rubs, and vegetable dishes.
• Onion - sliced thin with a mandoline.
• Cucumbers - sliced thin with a mandoline.
• See the recipe card below for a full list of ingredients and measurements.

How to make Low Sodium Pickles

Step 1: Slice cucumbers and onions very thin using a mandoline.

Step 2: Mix the vinegar, sugar, salt, and celery together in a large bowl.

Step 3: Place sliced cucumbers and onions in the bowl large bowl. Mix everything until well combined.

Let the pickles rest in a refrigerator for up to 24 hours.

Variations for Low Sodium Pickles

One of the most popular spices to add to pickles is dill. Dill is a herb that has a slightly sweet and slightly sour taste, and it goes perfectly with pickles. You can use fresh dill or dried dill, depending on your preference.

Another spice that works well with pickles is garlic. Garlic adds a pungent, savory flavor that complements the sourness of the pickles. You can use fresh garlic or garlic powder.

Other spices you can add to pickles include mustard seeds, coriander seeds, and black pepper. Mustard seeds add a slightly bitter, nutty flavor, while coriander seeds have a citrusy, slightly sweet taste. Black pepper adds a bit of heat and a subtle, earthy flavor.

Tips for Low Sodium Pickles

You can store these pickles in an airtight container for 2 months.

Are refrigerator pickles healthy? Pickles made to be left on store shelves are typically made with vinegar, which kills most of their gut-healthy benefits. Processed pickles often include preservatives and more sodium so they last longer. By opting for refrigerated ones, however, you'll get all the healthy benefits

These pickles will not make you sick since no brining or boiling water is involved.

Other Recipes To Try 

If you tried this Easy Homemade Refrigerator Pickles any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries