Pickled Sweet Snacking Cucumbers with Dill

Posted on 29 April 2019


There is something incredibly satisfying about making your own sweet pickles and coming to the realization just how easy and fast it is to do so. If you’ve ever been intimidated by the bombardment of complicated canning videos and equipment, then this recipe is made for you.

Pickled sweet cucumbers need just twenty-four hours to meld all the flavors together so you can start snacking. These aren’t the store-in-the-pantry-and-keep-until-the-apocalypse type of pickles though. These are meant to be consumed right away and will last about a week or two in the fridge. Although – let’s be honest – once you taste them they won’t last very long!

This quick and easy recipe recommends De Nigris’s crisp and delicious white Modena vinegar with Balsamic. It has a natural sweetness that is a perfect compliment with the added touch of powdered stevia – making this a low carb pickle for those on the KETO diet.

The recipe makes two pint-sized jars. One for a friend and one for you.



Makes 2 pint-sized jars

4 mini-cucumbers
¼ teaspoon mustard seeds
4 sprigs fresh dill weed
2 bay leaves
2 cloves garlic, minced
2 slices pickled jalapeno
1 teaspoon whole peppercorns
1 cup water
1 cup De Nigris Organic White Modena Vinegar with Balsamic Vinegar of Modena
1 tablespoon sea salt
½ teaspoon powdered stevia


  • Slice 3 mini cucumbers in small rounds and 1 mini cucumber in long slices. Tuck slices in jars.
  • Add mustard seeds, dill, bay leaf, garlic, jalapeno and peppercorns in jars, dividing evenly between the two jars.
  • On a small soup pot on medium-high heat, boil water, vinegar, salt and stevia until dissolved, approximately 5 minutes. Let cool and pour in jars and cover with lid.
  • Refrigerate for 24 hours and enjoy.