Pickled Cucumbers (Salt-Free Pickles)

Total Time
Prep 5 mins
Cook 5 mins

A great recipe for those living a low sodium diet. Comes from The No-Salt Cookbook. These taste wonderful and keep well in the fridge. What's better??? No one will know they are salt free! The cookbook recommends making these in a stainless steel bowl, but glass will work too. NOTE: After you have chilled down the pickled cucumbers , feel free to throw in some chunked up tomatoes which taste divine in this marinade too!

Ingredients Nutrition


  1. Peel cucumbers and cut to your liking. You can cut the cucumber in half, then in long strips lengthwise, or simply cut them in rounds. Totally up to you. I like my in think rounds.
  2. Place cucumbers and onions in a stainless steel bowl large enough for all the ingredients.
  3. Put all the ingredients EXCEPT the cucumbers and onions in a saucepan and bring to a boil over high heat.
  4. Pour vinegar mixture over the cucumbers and onions; cover bowl tightly wth aluminum foil or plastic wrap and leave out on counter to cool.
  5. Once cool, refrigerate cucumbers overnight. Before serving, pour off the vinegar mixture and remove peppercorns.
Most Helpful

I appreciate these being low salt. Although not what I call a traditional "pickle" , they are a lovely cucumber salad. I found them nicely sweet/ tart/ tangy after the overnight marinade and the sage and dill added a nice touch. I followed your suggestion to add tomatoes the next day and it made a colorful side dish. Thank you for sharing the recipe!

Susie D September 26, 2011