Low-Sodium Sugar-Free Pickles

Low-Sodium Sugar-Free Pickles
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

These low-carb pickles will keep in the refrigerator for up to two months as long as they stay covered. Try this homemade pickle recipe instead of the sodium-packed pickles from the grocery store.

  • Prep time
    15 min
  • Servings
    10 Servings
  • Serving size
    6 pickles
Nutrition Facts

Nutrition Facts

10 Servings

  • Serving Size
    6 pickles
  • Amount per serving Calories 15

  • Total Fat 0g
    • Saturated Fat 0g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 0mg
  • Total Carbohydrate 4g
    • Dietary Fiber 0g
    • Total Sugars 0g
  • Protein 0g
  • Potassium 100mg


  • white vinegar
    1 1/2 cup
  • black peppercorns
    1 tsp
  • coriander seeds
    1 tsp
  • dried dill (or 2 Tbsps. fresh dill)
    1 tbsp
  • stevia
    2 tbsp
  • salt
    1/2 tsp
  • crushed red pepper flakes (optional)
    1/4 tsp
  • cucumber(s) (sliced to 1/4 inch rounds (about 60 slices))
  • onion(s) (thinly sliced)
  • garlic (thinly sliced)
    2 clove


  1. Combine vinegar, peppercorns, coriander seeds, dill, Stevia, salt, and pepper flakes (optional) in a medium saucepan over high heat. Bring to a boil. Then turn off the heat and set aside.

  2. Combine the cucumbers, onions, and garlic, and tightly pack into a quart-sized glass jar with a lid or a Tupperware container with a lid. Pour the hot liquid over the cucumbers and onions, and ensure all vegetables are completely submerged.

  3. Close the lid tightly and refrigerate for at least 1 day before serving.