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Low-Carb Refrigerator Gherkins

4.2 stars, average of 52 ratings

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Pickled cucumbers and gherkins are a great condiment for burgers, sausage rolls, and even on top of keto pizza. The reason I make my own is that most store-bought products contain sugar and other unhealthy additives. My mom preserves gherkins and makes them in batches of 40-60 jars - they last for months without refrigeration.

I prefer making refrigerator pickles because they are easier to prepare and less likely to get soft. I followed my mom's recipe but used a healthy low-carb sweetener instead of sugar. If you want to make pickles in batches and preserve them, The Kitchn has a great step-by-step guide.

Note that these pickles are not too sweet. If you prefer more sweetener, double the amount of Erythritol, or follow this refrigerated pickles recipe instead.

Nutrition facts in this recipe are estimated as most of the ingredients are only used for pickling.

Hands-on Overall

Serving size pickle, 50 g/ 1.8 oz g

Allergy information for Low-Carb Refrigerator Gherkins

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, pickle, 50 g/ 1.8 oz g)

Net carbs1.9 grams
Protein0.5 grams
Fat0.2 grams
Calories16 kcal
Calories from carbs 65%, protein 18%, fat 17%
Total carbs2.5 gramsFiber0.6 gramsSugars1.1 gramsSaturated fat0 gramsSodium197 mg(9% RDA)Magnesium10 mg(2% RDA)Potassium102 mg(5% EMR)

Ingredients (makes 1-quart/ 1 l jar)

  • 12-14 pieces fresh gherkins (600 g/ 1.3 lb)
  • 1 tsp whole peppercorns (about 20 pieces)
  • 1 tsp whole mustard seeds
  • 5 whole allspice
  • 1 bay leaf
  • 1 tsp dill seeds or few sprigs fresh dill
  • 1 small white onion, sliced (70 g/ 2.5 oz)
  • 2 cloves garlic, sliced
  • 2-4 tbsp Erythritol or Swerve or 5-10 drops liquid Stevia
  • 1 tsp salt (I like pink Himalayan)
  • 2 cups water (480 ml/ 16 fl oz)
  • 1 cup apple cider vinegar (8 fl oz/ 240 ml)
Other spices you can use (optional):
  • juniper berries
  • cloves
  • fresh or ground turmeric
  • celery seeds
  • red pepper flakes


  1. Depending on the size and your preference, you can use whole cucumbers, sliced cucumbers or cut them into spears (sliced cucumber may get soft so keep that in mind).
  2. Prepare the pickling brine. In a small saucepan, heat up 2 cups of water and a cup of vinegar. Once simmering, take off the heat and add Erythritol and salt. Stir until dissolved and set aside. Peel and slice the onion and garlic. Low-Carb Refrigerator Gherkins
  3. Place all the spices (sliced onion, garlic, peppercorns, mustard seeds, allspice, bay leaf and dill seeds) at the bottom of a large jar (I used a Fido jar). Low-Carb Refrigerator Gherkins
  4. Pack the cucumbers into the jar, add fresh dill (if used), and pour in the prepared brine. Let it cool to room temperature, cover with a lid and place in the fridge for at least 2 days to infuse with the spices.
    Low-Carb Refrigerator Gherkins
  5. Keep them in the fridge for up to 3 months. Low-Carb Refrigerator Gherkins

Ingredient nutritional breakdown (per serving, pickle, 50 g/ 1.8 oz g)

Net carbsProteinFatCalories
Cucumber, fresh
0.7 g0.3 g0.1 g6 kcal
Pepper, black, spices
0.1 g0 g0 g1 kcal
Mustard seed, whole, spices
0 g0.1 g0.1 g1 kcal
Allspice, dried, spices
0.1 g0 g0 g0 kcal
Bay leaf, dried
0 g0 g0 g0 kcal
Spices, dill seed
0.1 g0 g0 g1 kcal
Onion, white, fresh
0.4 g0.1 g0 g2 kcal
Garlic, fresh
0.2 g0 g0 g1 kcal
Erythritol (natural low-carb sweetener)
0.1 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Water, still
0 g0 g0 g0 kcal
Apple cider vinegar
0.2 g0 g0 g4 kcal
Total per serving, pickle, 50 g/ 1.8 oz g
1.9 g0.5 g0.2 g16 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (12)

Can you please share where you can buy these baby cucumbers for pickling in the UK. I can only find long cucumbers in the supermarkets.

Hi Olena, they are always seasonal. I get them from local farms, Abel & Cole or Ocado. The availability may vary.

These pickles came out terrible 😞 They were super bitter and had that bad Stevia aftertaste. I kept them in the fridge for 5 days before trying them. The brine, thankfully, did not soak in all the way like a normal pickle. It was just the initial outside that had any 'pickle' flavor.
However, I'm pretty sure I could have just dipped them in vinegar and they'd have tasted the same. They definitely needed less vinegar and way more salt. I followed the recipe to the letter. I even made 2 separate batches and both are too sour to enjoy

That's interesting and I wonder what went wrong. Mine were fantastic and I made them a few times. I bet it was the stevia. Did you use just stevia? Was it powder or drops? I'm not a huge fan of stevia so I never use it alone. I used 4 tablespoons of erythritol and about 10 drops of stevia. It was the perfect balance for me but my hubby doesn't like sweet pickles and said they could have been less sweet. It really depends on what you like. I've had pickles with no added sweetener and didn't like them but that's what my hubby likes.

I'm sorry you didn't like these pickles. They are based on an Eastern European recipe that is not too sweet but if you prefer your pickles really sweet you will like this recipe: Quick & Easy Sweet Refrigerator Pickles
I hope the next batch comes out great!

I love pickles- I've never tried making them, though.  I guess I always thought it was harder?  Also, I love Bubbies dill pickles- they're fermented versus just pickled.  I might try making some though, seeing how easy it is.  Thanks for sharing!

Thanks a lot. They were perfect!!

Love them and easy to make.

On my way to making a batch of pickles, Thank you!!

I hope you like them! I make them every July-August when cucumbers are in season 😊

Hi Martina'
I make a fermented countertop pickle that is super simple. In a clean 1 litre jar add 1 tbsp pickling salt, 2-4 large cloves of peeled garlic, fresh dill weed heads and leaves. Pack the jar with small pickling cucumbers or larger ones cut into spears. Pack the top of jar with more dill weed leaves and tops and additional garlic if desired. Fill the jar with cool previously boiled water so all the cucumbers are completely covered-- approximately 3 cups. Loosely cover the jar and leave on the counter top for 2-4 days until the desired sourness is achieved. Once fermented to taste, store in the refridgerator. You can add other spices but I like the simple garlic dill flavour.
Thanks for letting me share.

Fermented pickles are even better - thank you for sharing! 😊