Apple Cider Vinegar Refrigerator Pickles
These apple cider vinegar refrigerator pickles are the easiest way to make healthier pickles! They’re made without white sugar or white vinegar and are perfect for snacking and adding to recipes.
What are refrigerator pickles?
Pickling and fermenting can be intimidating words! I’ve barely scratched the surface and haven’t dipped my toes into canning, which is how you’d do traditional pickles. But a very easy way to get started is refrigerator pickles. They’re made in just a day with vinegar, and need to stay refrigerated (they’re not shelf stable) but they taste just as yummy and are much easier to make.
Traditionally they’re made with white vinegar which can tend to be corn-based, but this version is made with apple cider vinegar for those who are grain free!
Why you’ll love these pickles
- They are easy to make! No canning required, just make the pickles, refrigerate, and enjoy.
- They are made with apple cider vinegar. This makes the pickles grain free, unlike many pickles made with white vinegar.
The ingredients for apple cider vinegar refrigerator pickles
- Mini Cucumbers. I highly recommend sticking with mini cucumbers for this recipe. It takes the least prep, and has that snacking pickle feel! Kirby pickles would also be a good option to slice into spears.
- Apple Cider Vinegar. This is what we use instead of white vinegar.
- Salt. I know it seems like there’s a lot of salt in this recipe, but pickles really are just salty. You need a good amount of salt in the liquid to give it that pickle flavor.
- Garlic, Dill, and Peppercorns. You can also add chili flakes if you’d like it spicy!
How to make apple cider vinegar refrigerator pickles
- Step One. Combine the cucumber, peppercorns, garlic and dill in a jar.
- Step Two. Combine the water, apple cider vinegar, salt and coconut sugar in a pot and bring to a low boil.
- Step Three. Remove the brine from the heat and pour over the cucumbers in the jar. Allow to cool before adding the lid and transferring to the fridge.
- Step Four. Allow the pickles to sit in the fridge and then enjoy!
Tips & Tricks
- Use a big enough jar. I like to use these! A mason jar will also work, or you can use two smaller jars.
- Flavor the pickles to your liking. You can add chili flakes in if you’d prefer spicy pickles.
“Help, my garlic turned blue!”
This is normal! It’s a reaction between garlic and vinegar. It doesn’t mean that your garlic went bad. However, if it bothers you, you can always leave the garlic out or remove it from the jar.
Can you use dried dill instead?
Yes, you can use about 2 tsp of dried dill instead of fresh dill.
You’ll also like…Print
- 9 oz mini cucumbers, washed well
- 2 cloves garlic, smashed
- 2 tsp peppercorns
- 3–4 sprigs fresh dill
- 1 1/2 cup water
- 3/4 cup apple cider vinegar
- 1 tbsp fine salt
- 1 tbsp coconut sugar
- Add the cucumber, peppercorns, garlic and dill to a clean large jar (like this) and set aside.
- Combine the water, apple cider vinegar, salt and coconut sugar in a pot and whisk well. Set over medium heat and bring to a low boil to allow the salt to dissolve.
- Remove the brine from the heat and allow to cool for 5 minutes before pouring the brine over the cucumbers in the jar. Allow to cool before adding the lid and transferring to the fridge.
- Allow the pickles to sit in the fridge before enjoying them. These stay fresh in the fridge for 2-3 weeks.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Serving Size: 1 serving
- Calories: 38
- Fat: .1g
- Carbohydrates: 7.4g
- Fiber: .7g
- Protein: .8g