Low-Sodium Refrigerator Pickles

I knew these were a hit when my husband and older daughter – the two biggest pickle fans I know – declared them DELICIOUS! The recipe for these lil’ wonders comes from Better Homes and Gardens Low-Salt Cooking and could not be easier. As stated in the description, “Tucked into a sandwich or alone on a relish tray, these pickles will please even the salt-lover’s palate.”
Yields 7 cups.

SODIUM CONTENT: 2 mg per serving (1/4 c.)


6 c. thinly sliced cucumbers
2 c. thinly sliced onion
1 clove garlic, halved
1 1/2 c. sugar
1 1/2 c. vinegar
1/2 t. mustard seed
1/2 t. celery seed
1/2 t. ground turmeric


Place sliced cucumber and onion in a very large clean lidded jar, and set aside.

In a saucepan, combine the remaining ingredients. Bring to a boil over medium-high heat and stir just until sugar is dissolved. Remove from heat and pour into the jar over the cucumber mixture. Screw lid on tightly and shake very well, inverting several times to coat completely. Refrigerate at least 24 hours before serving. Will keep well in the refrigerator for up to a month.

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11 Responses to Low-Sodium Refrigerator Pickles

  1. Arlene says:

    Does turmeric have to be added? I don’t like it.

  2. Nancy says:

    You think they would be ok minus the sugar?

    • Christy says:

      Hi Nancy!

      Good question. I’m honestly not sure as I’ve never made them without the sugar. You might want to try assembling the brine and tasting- then adding sugar a little at a time if you feel it’s necessary. There are also sugar-like blends (I’m thinking stevia here) that might work for you if sugar itself is an issue. Or you could try another sweetener such as honey or agave.

      Anyway, please feel free to comment back and let us know how it worked if you omit the sugar.

      Best of luck to you!

  3. VICKI says:

    making these today…what kind of vinegar? And do you pour the liquid over the cucumbers when its hot or let it cool?

    • Christy says:

      Hey Vicki!

      You can use any vinegar you like; I tend to use white distilled or apple cider vinegar in this recipe. And yes, just pour the liquid over the cucumbers when it’s hot. Hope this helps!


  4. Mary says:

    Thank you for the great recipe. My husband and I love it, I will be making it often. They are great on sandwiches and just to eat in general.

  5. Linda says:

    Do these taste like dill pickles or sweet/Bread and Butter pickles? I’m looking for something sweet that I can dice up to use like pickle relish. I was thinking maybe leaving the garlic out would do the trick. Suggestions?

    • Christy says:

      Hi Linda!

      They’re definitely on the sweet side, like a bread and butter pickle w a savory kick, thanks to the onion, garlic and seasonings. I love them just as they are and have used them as you’re suggesting- chopped up and added to salads (tuna, potato, egg). If you do adjust them and prefer them that way, let me know!

      Wishing you all the very best,

  6. Carolyn Denney says:

    Can you freeze these and if so for how long? Thanks they are delicious.

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