Herbaceous Refrigerator Pickles

By using vinegar as a pickling agent, the sodium content is dramatically lower than a typical pickle. Refrigerator pickles require no canning, are ready to eat in two days, and last up to two weeks.

Makes 3 cups pickles, about 2 pint jars
Sodium: Under 25mg per 1/4 cup serving


  • 2 pint jars with sealable lids
  • 3 cups pickling cucumbers, sliced
  • 1 garlic clove per jar pickles
  • 1 red onion, thinly sliced
  • 2 1/2 cups cider vinegar
  • 1 tablespoon + 1 teaspoon sugar
  • 1/2 cup water
  • 1 tablespoon dried dill
  • 1 teaspoon cumin seed
  • 1 teaspoon mustard powder
  • Other herbs (optional): turmeric, celery seed, fennel seed,
    anise, black or white pepper


  1. Wash jars with hot soapy water, rinse, and air dry.
  2. Divide cucumbers, onion, and garlic evenly into jars.
  3. In a saucepan, bring remaining ingredients to a boil over
    medium-high heat and stir until sugar is dissolved. Remove
    from heat.
  4. Pour liquid over cucumbers, cover, shake jar, and store in the
    refrigerator, making sure the cucumbers are completely
    submerged in liquid. Pickles will be ready to eat in 2 days.