Seven-Day Sweet Pickles — Sugar-Free & Low Carb
These crisp, tangy refrigerator sweet pickles are easy to make with cucumber slices, apple cider vinegar, and a sugar-free sweetener. They develop more flavor as they sit, making them especially delicious after several days.
Prep Time: 10 minutes
Marinating Time: 7 days
Total Time: 7 days 10 minutes
Yield: 1 large jar, about 4 cups
Ingredients
- 4 cups cucumber slices
- 1 cup apple cider vinegar
- 1 cup water
- 1 tbsp powdered erythritol, or to taste
- 1 tsp salt
- 1 tsp mustard seeds
- ½ tsp celery seeds
- ½ tsp black peppercorns
- ½ tsp dill seeds or 1 tsp dried dill
- 2 cloves garlic, thinly sliced
- ¼ small onion, thinly sliced
- 1–2 tbsp fresh dill, optional
Instructions
1. Prepare the Cucumbers
- Wash the cucumbers thoroughly.
- Slice into thin, even rounds.
- For especially crisp pickles, use small firm cucumbers and avoid very soft or overripe ones.
2. Make the Pickling Brine
In a saucepan combine:
- Apple cider vinegar
- Water
- Erythritol
- Salt
- Mustard seeds
- Celery seeds
- Black peppercorns
- Dill
Warm over medium heat, stirring until the salt and sweetener dissolve.
Do not boil vigorously. Remove from the heat and allow the brine to cool until warm or room temperature.
3. Fill the Jar
Place the cucumber slices, garlic, and onion into a clean glass jar.
Pour the cooled brine over the cucumbers until they are completely submerged.
Press the cucumbers down gently and remove large air pockets.
4. Refrigerate
- Close the jar securely.
- Refrigerate immediately.
- For the best flavor, let the pickles sit for 7 days, gently turning the jar once a day.
They can be tasted earlier, but the flavor becomes stronger and more developed with time.
Important Storage Note
This is a refrigerator pickle recipe, not a shelf-stable canning recipe. Keep the jar refrigerated throughout the process and don’t store it at room temperature.
For best quality, use within about 2–3 weeks and always use a clean utensil when removing pickles.
Discard the batch if you notice mold, unusual discoloration, an unpleasant/off smell, or other obvious signs of spoilage.
Tips for Extra-Crisp Pickles
- Use fresh, firm cucumbers.
- Keep the slices fairly thick rather than paper-thin.
- Chill the brine before pouring it over the cucumbers.
- Don’t overcrowd the jar.
- Refrigerate immediately.
Flavor Variations
Bread-and-Butter Style
Add:
- Extra sliced onion
- ½ tsp turmeric
- Extra mustard seeds
Spicy Sweet Pickles
Add:
- ½–1 tsp red pepper flakes
- 1 sliced jalapeño
Garlic Dill
Add:
- 2–3 additional garlic cloves
- Extra fresh dill
Extra Tangy
Replace some of the water with additional vinegar, keeping the pickles refrigerated.
Approximate Nutrition
Per ½-cup serving, depending on the amount of brine consumed:
- Calories: 15–25
- Protein: 0.5 g
- Carbohydrates: 3–4 g
- Fiber: 1 g
- Net Carbs: 2–3 g
- Fat: 0 g
- Sugar: ~1–2 g
Nutrition varies with cucumber size and the sweetener used.
Allergen Information
- Milk/Dairy: None
- Eggs: None
- Wheat/Gluten: None
- Soy: None
- Peanuts: None
- Tree Nuts: None
Always check packaged spices and vinegar if preparing food for someone with a severe allergy.
Q&A
Q: Can I use regular vinegar instead of apple cider vinegar?
Yes. White distilled vinegar gives a cleaner, sharper pickle flavor.
Q: Can I use another sweetener?
Yes. Powdered allulose, monk-fruit/erythritol blends, or another suitable sugar-free sweetener can be used. Adjust the amount according to sweetness.
Q: Why use powdered erythritol?
It dissolves more easily in the brine than granulated erythritol.
Q: Can I eat them before seven days?
Yes. They’ll have some pickle flavor after a day or two, but 7 days gives a deeper flavor.
Q: Can I use whole cucumbers?
Yes, but slicing them allows the brine to penetrate much more quickly.
Q: Why did my pickles become soft?
Very ripe cucumbers, thin slices, or pouring very hot brine over the cucumbers can contribute to softer texture.
Q: Are these truly sugar-free?
They contain no added table sugar when made with erythritol. Cucumbers naturally contain a small amount of carbohydrate.
Q: Can I can these for long-term pantry storage?
No—this recipe is designed specifically as a refrigerator pickle. Shelf-stable canning requires a tested canning recipe and process rather than simply sealing this recipe in a jar.
