This commercial pickled cucumber product is already quite clean with no seed oils or artificial additives. The DIY organic version improves on it by using organic ingredients and replacing white sugar with coconut sugar for better nutrition.
Based on: Pepinillos/Pepinos agridulces/agridoces
· Makes approximately 32 servings
· Serving: 1 oz (28g) or about 2-3 small pickles
Why This Recipe is Seed Oil Free
Commercial Pepinillos/Pepinos agridulces/agridoces from Freshona often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Pepinillos/Pepinos agridulces/agridoces may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic pickling cucumbers
2 lbs (900g) · Local farmers market or Whole Foods organic kirby cucumbers
Main vegetable base that provides crunch and absorbs the pickling flavors
Organic apple cider vinegar
2 cups (480ml) · Bragg Organic Apple Cider Vinegar
Provides acidity for preservation and tangy flavor profile
Filtered water
1.5 cups (360ml) · Filtered tap water or spring water
Dilutes the vinegar to proper acidity level for safe pickling
Organic coconut sugar
1/3 cup (65g) · Anthony's Organic Coconut Sugar
Provides sweetness to balance the sour vinegar and feed beneficial fermentation
Organic sea salt
3 tablespoons (45g) · Redmond Real Salt
Essential for preservation, draws moisture from vegetables, enhances flavors
4 tablespoons fresh chopped (or 2 tbsp dried) · Organic fresh dill from grocery store or Simply Organic dried dill
Provides classic pickle flavor and antimicrobial properties
Organic yellow onion
1 medium onion (150g), sliced thin · Organic yellow onions from grocery store
Adds sweetness and complexity to the pickling liquid
Organic sweet paprika
1 tablespoon (8g) · Simply Organic Sweet Paprika
Provides mild sweet pepper flavor and natural coloring
Organic black peppercorns
1 tablespoon (12g) · Simply Organic Whole Black Peppercorns
Adds warming spice and helps preserve the pickles naturally
Instructions
Step 1. Wash and prepare cucumbers: Rinse 2 lbs organic pickling cucumbers under cold water and scrub gently to remove any dirt. Trim both ends and slice into 1/4 inch rounds or leave whole if using small gherkins. The key is uniform sizing for even pickling penetration.
Step 2. Prepare vegetables: Thinly slice 1 medium organic onion into half-moons about 1/8 inch thick. If using fresh dill, roughly chop 4 tablespoons worth of fronds. Having everything prepped before starting the brine ensures even distribution.
Step 3. Make the pickling brine: In a large saucepan, combine 2 cups Bragg organic apple cider vinegar, 1.5 cups filtered water, 1/3 cup organic coconut sugar, and 3 tablespoons Redmond Real Salt. Heat over medium heat, stirring occasionally, until the sugar and salt completely dissolve (about 3-4 minutes). Do not boil vigorously as this can make the vinegar harsh.
Step 4. Add spices to brine: Once the liquid is hot and everything is dissolved, add 2 tablespoons organic mustard seeds, 1 tablespoon sweet paprika, and 1 tablespoon black peppercorns. Simmer gently for 2 minutes to bloom the spices and release their flavors. The brine should smell aromatic and well-balanced.
Step 5. Pack jars with vegetables: Using clean glass jars (Mason jars work perfectly), layer the sliced cucumbers, onions, and dill. Pack them snugly but not too tightly - you want the brine to circulate. Leave about 1/2 inch headspace at the top. Distribute the aromatics evenly between jars.
Step 6. Pour hot brine and seal: Carefully ladle the hot pickling brine over the vegetables, making sure all pieces are submerged. Use a clean knife to remove air bubbles by gently stirring. Wipe jar rims clean, place lids, and tighten rings finger-tight. The hot brine will start the quick-pickling process immediately.
Step 7. Cool and refrigerate: Let jars cool to room temperature (about 1 hour), then refrigerate for at least 24 hours before eating. The pickles will be good after 24 hours but reach optimal flavor after 3-5 days. For best texture and flavor, consume within 6-8 weeks. Store in refrigerator at 35-40°F.
Storage
Store in refrigerator for 6-8 weeks. Keep pickles submerged in brine for best quality. Use clean utensils when serving to prevent contamination.
Cost Comparison
Cost per serving (homemade)$0.26
Cost per serving (store-bought)$0.40
Savings35%
Higher upfront costs for organic spices and vinegar, but these ingredients last for multiple batches. Bulk purchasing reduces cost per serving significantly over time.