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greekshambo

No or low salt pickles?

shambo
13 years ago

My husband used to love pickles, but he hasn't eaten any since he was put on a low sodium diet. I've found a few no-salt pickle recipes, but was wondering if any of you have recipes you've tried -- for either cucumber pickles or other vegetables. The following are examples of the kind of recipes I've found. Any comments or suggestions are appreciated.

Sue (who usually hangs out on the Cooking Forum)

Salt Free Pickles (from Low Sodium Cooking.com)

5 Cucumber,Sliced

2 c Sugar

2 c White Wine Vinegar

1 1/2 c Red Wine Vinegar

1 1/2 c Cider Vinegar

4 T Dill Weed

1 t Black Pepper

2 t Celery Seed

1/2 t Dry Mustard

1 t Turmeric

Combine all ingredients, except cucumbers. Stir until sugar is dissolved. Put cucumbers jars and pour liquid over. Put lids on and store in refrigerator. Will keep for up to 9 months.

Salt Free Dills (from AMA)

12 small cucumbers

1 tbsp. dill seed

1 tbsp. whole pickling spice

2 cloves garlic

1/8 tsp. alum

2 grape leaves (optional)

2-1/4 c. water

1-1/2 c. cider vinegar

1 tbsp. sugar

Rinse cucumbers thoroughly and soak overnight in cold water.Dry and place in a clean hot quart jar. Add dill, pickling spice, garlic,alum and grape leaves to jar.

In a small saucepan, heat water, vinegar, and sugar over medium heat and bring to boil. pour boiling liquid into jar, filling to within 1/2 inch of top. Wipe rim of jar, screw lid on tightly and place in a deep pan. Cover jar completely with water, bring to boil, and cook 20 minutes. Store pickles 2 weeks before using.

No Salt Dill Pickles (from "The No-Salt Lowest-Sodium Cookbook" by Donald A. Gazzaniga)

5-7 medium pickling cucumbers, sliced into quarters

1 c. water

1/2 c. white vinegar

1 small onion, minced

6 cloves,garlic, finely,minced

2 tbsp. ground dill seed

1 tsp. celery seed

1 tbsp. whole pickling spice

2 tsp. whole mustard seed

2 tsp. dried sage

Put the cucumbers into a wide-mouth quart jar with a lid. Combine the water, vinegar, onion, garlic, dill seed, celery seed, pickling spice, mustard seed, and sage. Pour the marinade over the cucumbers in the jar. Fill the jars to within 1/2 inch of the top with the liquid. Seal the jar and set it in the refrigerator for 2-3 days, then serve.

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