These 24 hour easy homemade pickles taste and look like shop bought ones but they are raw and much healthier. Simple and easy to make pickles. Just stir in ingredients for the pickling solution, slice the cucumbers and put in the pickling solution for 24 hours.
You can use normal cucumbers for this and they work great. For the pictures here I did happen to use snack cucumbers, these are just little cucumbers.
These easy homemade pickles are often called refrigerator pickles as they are still more of a fresh food. You get the nutrition of the fresh food but they taste just like long life pickles. This pickles recipe is no added sugar.
The original pickles recipe is for homemade sweet pickles with dill and herbs but you can add some chilli or more spice to make spicy pickles. Like so many of my recipes this is a base example to add things you like to it.
24 Hour Pickled Gherkins Video Recipe
Pickled gherkins go so well with many dishes (on salad or with falafel are my faves) but the shop bought ones are high in sugar, salt and preservatives. These do have some salt, but it’s much lower as these gherkins last weeks not years.
These homemade pickles have that the same tangy taste, soft crunch and dark green colour.
Many recipes call to boil the apple cider vinegar however I wasn’t keen on this as it destroys much of the goodness. This is important to sterilise if you are planning on preserving for months / years at an ambient temperature.
I would rather have healthier pickled gherkins that have a shelf life of a few weeks so created this recipe. So these homemade pickles must be stored in the fridge after the 24 hour pickling and consumed within a couple of weeks.
Don’t bin your pickle juice for this, it’s great to use on salad dressings or as the base for dips like my Brazil Nut Mayo.
Easy Pickles Recipe
Make your own healthy pickles in 24 hours without any added junk like sugar, colours or flavours. Most shop-bought pickles are full of unhealthy additives and even sugar. This healthy pickles recipe just uses fresh cucumbers, herbs and apple cider vinegar.
- Cucumber, mini or normal
- Water, 200ml boiled and cooled
- Apple cider vinegar, 4 tbsp
- Salt, 1 tbsp
- Peppercorns, 1 tbsp
- Cumin, 1 tbsp
- Dried herbs, 1 tbsp
- Mix everything for the solution and stir until all of the salt is dissolved.
- Slice the cucumbers to about 0.5-1 cm thick pieces.
- Add the cucumbers to the solution.
- Ensure that the liquid covers them all. If not make a bit more solution to cover them, but scale it to the amount you need.
- Leave for 24 hours without a lid (cover with muslin if you’re worried about flies) at room temp.
- After 24 hours they are pickled and ready to eat.
- Put on a lid and store in the fridge where they will last several weeks.
You can replace the peppercorns, cumin and dried herbs with other spices and dried herbs if you prefer.
You will probably still want to use the juice as a dressing on salads or similar as it's full of flavour.
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Amount Per ServingCalories 9Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 700mgCarbohydrates 2gFiber 0gSugar 0gProtein 0g
This is rough as it includes all the pickleling water and herbs.
Apple cider vinegar is made from crushing apples and adding bacteria and yeast to start the fermentation.
Some studies have shown that apple cider vinegar is effective at lowering blood sugar levels for people with type 2 diabetes.
18 thoughts on “24 Hour Pickles”
Hi, can we put in a new batch of sliced cucumbers into the solution after removing the first batch?
Hello Kyn, you can but you will need to add some more salt and spices else the next batch will be a bit weak. 🙂
Thank you for the reply! By the way, great recipe! 🙂
Hi is the liquid solution cold or you need to boil it?
It’s cold, I keep the ACV raw 🙂
what are the herbs in the “dried herbs”?
It’s what’s called mixed herbs in the UK. Or Italian herbs in other countries or maybe even herbs de Provence. Usually it’s oregano, basil, marjoram, thyme and rosemary
Can you add onions?
Sure, as these are just done in 24 hours most things can be added for flavour without worrying as are more of a fresh food than a preserved
I found whal i have been looking for. Healthy recipes! Thanks for your effort.. Bless you with more wisdom and favor.. that you can share. Glory to your Maker!
Can you use other veggies like green beans instead of cucumbers?
I’m not sure to be honest! As it’s not a proper ferment and just 24 hours it should work. Although I imagine it will only work well for high water produce like cuecumbers
Can you add a recipe for fermented carrots and cabbage?
I’ve got exactly that recipe here! 😀 https://www.nestandglow.com/healthy-food/sauerkraut-benefits-recipe
Would it work for daikon or jicama, you think?
Daikon I think it would do, not so sure about jicama. The texture would be different, but as it’s not a proper preserve it wouldn’t create something that is in edible. Let me know if you try.
Do you store it in the same liquid after the 24 hours?
Yes I do, although as it’s not a proper pickling recipe I treat as a fresh food