Orange Infused Cucumber and Celery Quick Pickles (AIP, Paleo, Low Carb/Ketogenic, Low-FODMAP)

It’s easy to be cool as a cucumber with these summer inspired quick pickles.

Quick pickles are a great way to increase your daily dose of gut healing probiotics. And they’re easy! I love creating new pickle recipes from whatever vegetables I have on hand. Like the rest of my menu, my pickles change with the seasons. This recipe is perfect for warmer months because it features cucumber and celery, which are both cooling and hydrating. Orange juice and zest provide a touch of sweetness to create a balanced and refreshing side dish or snack. I hope you’ll enjoy!

Cucumber and celery both have a cooling effect on the body and contain hydrating cell salts.


  • 2 stalks of celery, cut into 2-3″ pieces and thinly sliced (on a mandolin if you have one)
  • 1 small cucumber or 1/2 a large cucumber, cut into 2-3″ pieces and thinly sliced
  • 1 tablespoon unpasteurized vinegar + 1/8 teaspoon sea salt OR
  • 1 tablespoon pickle or sauerkraut brine
  • 1 tablespoon fresh orange juice
  • 1/8 teaspoon orange zest

*Note: use an organic orange to avoid petroleum based food wax with your zest.

So easy: ready in as little as one hour!


  1. Mix the vinegar and salt, or brine, with the orange juice and zest in a small bowl.
  2. Add the sliced celery and cucumber and gently toss to mix.
  3. Cover the bowl and let it sit on the counter for at least one hour. If I have the forethought, I like to make “overnight” pickles the night before.
  4. Toss again, and for extra refreshment chill the pickles in the fridge for 15 minutes before serving.
  5. Give thanks and savor the delicate crunch of each bite: you deserve joy!

“True happiness comes from the joy of deeds well done, the zest of creating things new.” ~Antione de Saint-Exupery

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