What pickles have the least sodium?

January 4, 2026 •

4 min read

According to the American Heart Association, the average American consumes more than double the recommended daily sodium limit. Knowing what pickles have the least sodium is crucial for anyone monitoring their salt intake, since many commercial brands are packed with high levels of sodium, a major contributor to high blood pressure and heart disease.

Quick Summary

This guide reveals the best low-sodium and no-salt-added pickle options, including specific store-bought brands and the benefits of making your own. It also compares the sodium content of different types, such as dill, sweet, and fermented, providing practical tips for reducing salt without sacrificing flavor.

Key Points

Check Labels for Specific Claims: Look for 'reduced sodium', 'lightly salted', or 'no salt added' labels when buying commercial pickles.
Homemade is the Healthiest: Making your own refrigerator pickles offers the most control over the sodium content, allowing you to use minimal or no salt.
Compare Preservation Methods: Vinegar-based pickles can more easily be made low-sodium than fermented versions, which require salt for the fermentation process.
Consider Alternative Pickled Vegetables: Expanding beyond cucumbers to quick-pickled onions, carrots, or cauliflower allows for more variety and less salt.
Use as a Condiment, Not a Main Snack: For a salty flavor fix, chop up a low-sodium pickle and use it as a condiment to get the taste without the full serving's sodium load.
Look for Specialty Brands: Brands like Healthy Heart Market offer completely sodium-free options for those who need to eliminate salt entirely.

Pickles are a popular snack and sandwich accompaniment, but the high sodium content in many commercial varieties can be a concern for those on a low-sodium diet. The good news is that with some label reading and smart choices, you can still enjoy pickles without a huge salt penalty. This article explores commercial low-sodium products, homemade recipes, and general guidelines for selecting pickles with the lowest possible salt content.

Store-Bought Low-Sodium Pickles

Many mainstream and specialty brands have recognized the demand for healthier options and now offer reduced-sodium versions. When shopping, look for terms like "reduced sodium," "lightly salted," or "no salt added" on the label.

Vlasic Lightly Salted Pickle Spears: A well-known brand, Vlasic offers lightly salted options with significantly less sodium than their standard counterparts. Always check the specific nutritional information, as products can vary.
365 Dill Pickles Reduced Sodium: Whole Foods Market's house brand provides a reduced-sodium option for dill pickle fans, often with around 130mg per serving.
Healthy Heart Market Sodium Free Dills: For a completely sodium-free option, specialty health stores like Healthy Heart Market offer products that use no salt in their brine whatsoever.
Bick's 50% Less Salt: Bick's offers dill pickles with 50% less salt than their regular variety, delivering great flavor with less sodium.

Fermented vs. Vinegar Pickles and Sodium

Not all pickles are made the same, and the preservation method directly impacts the sodium level.

Fermented Pickles: Made with just salt and water (and spices), the salt concentration is still significant to promote fermentation by beneficial bacteria. While they offer probiotic benefits, they are not inherently low-sodium. However, homemade versions allow you to control the exact amount of salt.
Vinegar Pickles: Most commercial pickles found on grocery store shelves are preserved in a vinegar brine. These are often pasteurized, which kills the beneficial bacteria but also means the salt is added for flavor, not just preservation. This makes it easier to produce a lower-sodium version, as less salt is needed.

How to Choose a Low-Sodium Pickle

Read Labels Carefully: Don't just look at the front of the jar. Flip it over and check the nutrition facts. Compare the sodium per serving across brands.
Look for Specific Claims: Seek out clear labeling such as "low sodium," "reduced sodium," or "no salt added".
Check the Brine: The brine is where most of the sodium resides. Making your own brine gives you the most control.
Consider Fresh-Packed: Some fresh-packed pickles may have a lower initial sodium content than shelf-stable varieties, which rely more heavily on salt for preservation.

Homemade Low-Sodium Refrigerator Pickles

Making your own pickles is the best way to control sodium content. Refrigerator pickles are quick, easy, and require minimal equipment. You can customize the flavor profile with herbs and spices while keeping the salt to an absolute minimum or even eliminating it entirely. The following recipe is a simple, low-sodium option:

Ingredients:

2 medium cucumbers, sliced
¾ cup white vinegar
½ cup water
½ tsp sea salt (or less)
1 tsp mustard seeds
1 sliced garlic clove
Fresh dill sprigs

Instructions:

Pack the cucumber slices, garlic, and dill into a clean glass jar.
In a saucepan, bring vinegar, water, salt, and mustard seeds to a simmer, stirring until salt dissolves. Remove from heat.
Pour the warm brine over the cucumbers, ensuring they are fully submerged.
Let the jar cool to room temperature, then seal and refrigerate for at least 24 hours before eating. The pickles will last 5-7 days in the fridge.

Low-Sodium Pickle Comparison Table

This table provides a general comparison to help you visualize the difference in sodium content between pickle varieties. Always check individual product labels for precise nutritional information.


Pickle Type	Typical Sodium Content (per serving)	Common Preservation Method	Key Considerations
Standard Dill Pickles	300-500mg+	Vinegar or Brine	Highest sodium, may not be suitable for low-sodium diets.
Reduced-Sodium Dill	130-320mg	Vinegar	Good balance of flavor and reduced salt, widely available.
Sweet/Bread & Butter	Can be lower in sodium but higher in sugar.	Vinegar with sugar	Check labels for both sodium and sugar content.
No Salt Added	<15mg (e.g., Vlasic Zero Salt)	Refrigerated Brine/Potassium Chloride	Near-zero sodium, potentially less flavor intensity; often a refrigerated product.
Homemade Pickles	Varies (controlled by you)	Vinegar or Fermentation	Complete control over sodium, fresh and customizable.
Fermented (Probiotic)	Moderate to high (salt is necessary)	Salt/Water Brine	Probiotic benefits but still high in sodium. Homemade allows some control.

Healthier Alternatives and Serving Suggestions

If you're still concerned about sodium, consider these alternatives and serving suggestions to get a similar tangy, crunchy fix.

Pickled Vegetables: Expand your horizons beyond cucumbers! Quick-pickled onions, carrots, cauliflower, or jalapenos can be made with a very low-sodium brine.
Use as a Condiment: Instead of eating a whole pickle as a snack, chop up a low-sodium pickle and add a small amount to your sandwiches, salads, or burgers for a burst of flavor.
Flavoring Agents: Use spices and herbs to boost flavor without relying on salt. Garlic, dill, mustard seeds, and peppercorns can create a savory profile.
Pickle Juice: For those who swear by the benefits of pickle juice for hydration or cramps, look for low-sodium versions or make your own from a low-salt batch of homemade pickles.

Conclusion

Navigating the world of pickles on a low-sodium diet is manageable with the right approach. Commercial brands offer reduced or no-salt-added options that provide a tasty, convenient solution, with brands like Vlasic and 365 providing accessible products. For ultimate control, making your own quick, refrigerator pickles is the simplest and healthiest method, allowing you to fine-tune the salt and flavor to your liking. By reading labels carefully, exploring different types, and considering homemade options, you can enjoy the tangy, crunchy goodness of pickles while keeping your heart health a priority. Making these small adjustments allows you to enjoy food you love without compromising your dietary goals.

For further information on sodium intake and heart health, consult the recommendations from the American Heart Association.

Frequently Asked Questions

While it varies by brand, sweet pickles (like bread and butter) can sometimes be lower in sodium than dill pickles, but they are also typically higher in sugar. It is essential to check the specific nutritional label for the brand you are considering.

Yes, you can make delicious refrigerator pickles at home with minimal or no salt. The key is to use enough vinegar and refrigerate them, as salt is not needed for preservation in this quick-pickling method.

The sodium content of a standard dill pickle can be quite high, with a single spear often containing 300-500mg of sodium, and whole pickles potentially containing up to 1,000mg.

Fermented pickles require a significant amount of salt in the brine to create an environment where beneficial bacteria can thrive while harmful ones cannot. As a result, they generally have moderate to high sodium levels, though homemade versions allow for some control.

For pickles you have already purchased, you can try rinsing them with water to remove some of the surface salt. Soaking them in fresh water for a short period can also help, but it will not eliminate the salt absorbed into the cucumber.

Brands that make low-sodium pickles include Vlasic (Lightly Salted), 365 by Whole Foods (Reduced Sodium), and Bick's (50% Less Salt). Specialty markets like Healthy Heart Market also offer no-sodium options.

Yes, standard pickle juice is very high in sodium. Since it is the brine leftover from the pickling process, it contains concentrated levels of salt. If you're on a low-sodium diet, it's best to avoid commercial pickle juice or use a low-sodium homemade version.