Quick and Easy Pickled Cucumbers (no sugar, Paleo, AIP)
This simple pickled cucumber recipe is the perfect way to preserve some of your cucumbers, and have a delicious and healthy snack, side dish or condiment in your fridge!
And best of all, this recipe is free of refined sugars, preservatives and additives, making them AIP compliant!
I love to have a big jar of pickled cucumbers in the fridge! I hope this recipe helps you spruce up some dishes!
AIP Pickled Cucumbers
Summer time calls for pickled cucumbers! They make a perfect addition to any picnic, BBQ and salad. Making your own AIP compliant pickled cucumbers is so easy!
Store bought pickled cucumbers are often full of additives, preservatives and refined sugars and even food colorings! And sometimes added spices that are not compliant with the elimination phase of the Autoimmune Protocol.
Have too many cucumbers from your garden? Or have too many in the refrigerator and need to use them before they go bad? This simple refrigerator pickles recipe helps you preserve these and turn them into a delicious treat.
Lets skip the refined sugar and add some honey. No need for preservatives, as the apple cider vinegar does a great job in preserving the cucumbers.
Plus apple cider vinegar has some amazing health benefits. I am not going into them here, but you can read up on the benefits in this article.
Have too many cucumbers from your garden? This is an excellent way of using some of these! And, if you love all things pickled, why not try pickling your own red onions or beetroot. It is so easy!
At any one time we will have a jar of at least one of these in the refrigerator to spruce up a burger or a salad, and to add some variety and a bit of zing to our dishes.
How to Make Refrigerator Pickles
Making pickled cucumbers is so quick and easy!
Wash your cucumbers, trim the ends and cut out any blemishes or bad spots. Then with a sharp kitchen knife, slice your cucumbers into evenly thick slices.
Peel the garlic, cut off the ends and with the side of the knife crush the garlic to release some of the oils.
In a jug, combine all the ingredients for the pickling juice and mix them all up. Make sure everything is dissolved properly.
Transfer the cucumbers to your jar and pour the pickling juice into the jar. Make sure all the cucumbers are covered with liquid. We like to layer the fennel and garlic in between the cucumbers.
Seal the jar, give it a quick shake and place in the refrigerator. In a few hours, but better leave it over night, your AIP compliant cucumbers are ready to be enjoyed!
Storage Tips
I seal mine in an airtight container and keep them in the refrigerator. This way they last for quite some time.
I am pretty sure you can pressure can these and they would keep for even longer, but I have not been able to grow enough cucumbers to pickle more than a jar at a time.
We have never had any go bad on us. It is important to keep enough liquid in the jar to cover the cucumbers. And after taking some cucumbers out, shake the jar to make sure they all settle down below the liquid.
And of course, every time you take some from the jar, make sure to use a clean fork or spoon! This will prevent contamination and spoiling!
What to eat Pickled Cucumbers with:
These AIP pickled cucumbers are super versatile and add a refreshing, tangy crunch to just about any meal. Here are a few of our favorite ways to enjoy them:
- On AIP burgers – A great topping to add moisture, brightness, and flavor—especially paired with sweet potato fries and a drizzle of chimichurri.
- In salads – Toss a few slices into your favorite salad to switch things up and add a bit of zing.
- As a side dish – Serve alongside grilled or roasted meats, sweet potatoes, or any protein-rich meal for a pop of acidity.
- In AIP tacos or wraps – Try them in lettuce wraps with pulled pork or shredded chicken for an extra burst of flavor.
- As a quick snack – Sometimes, a cold, crunchy pickle straight from the jar is just what you need!
These cucumbers brighten up any dish and are a great way to keep your AIP meals interesting and flavorful.
Share the Love
If you make these AIP pickled cucumbers, I would love to hear from you! Snap a photo and tag me over on Instagram. It truly makes my day to see your kitchen magic. You can also pin this recipe on Pinterest to keep it handy for your next batch of gut-loving goodness.
And hey, if you are looking for more recipes to help you along your AIP journey, plus some lifestyle tips, be sure to subscribe to my free newsletter. Let’s connect and help each other along on this journey.
Because together we can help motivate and support each other! It is not always easier, but it is easier if we do it together!
Pickled Cucumber
Equipment
- cutting board
- sharp kitchen knife
- jar with lid for storing cucumbers (1.5L jar)
- bowl or measuring jug to mix the pickling juice
- measuring cups and spoons
Ingredients
- 4 medium cucumbers (about 600g)
- 3 cups apple cider vinegar
- 12 teaspoon honey
- ¾ teaspoon salt
- fresh dill (a small handfull of sprigs)
- 2 cloves garlic
Instructions
- Wash cucumbers and cut off the tips.
- Slice cucumbers into evenly thick slices, about 1 to 2 mm thick.
- Peel the garlic, cut off the end and with the side of your knife squash it to release some of the oils.
Prepare Pickling Juice
- In a jug, measure out the vinegar and add salt to it, making sure it is fully dissolved.
- Add honey, again making sure it is fully dissolved.
- Taste the pickling juice to make sure you like the balance of sweet and acid. If you want it sweeter just add more honey.
Combine
- Add about a third of your sliced cucmber to your jar, add a clove of garlic and half of the dill. Add another third of cucumber and add the rest of the garlic and dill before adding the remainder of the cucumbers.
- Add pickling juice to the jar, making sure all the cumber is covered.
- Seal the jar, give it a quick shake and then store in the refrigerator.
