| Total Sodium: 8mg |
Total Servings: 1 quart of pickles |
There is a particular brand of refrigerated garlic dill pickle that is crispy and fresh tasting. I wanted this taste without salt and decided to keep making pickles until I had made some very low sodium pickles that were very close to the ones I love.
These pickles are very easy and quick to make.
Ingredients:
- 1 1/2 – 2 English cucumbers- unpeeled, thinly sliced or cut in wedges that will fit in a glass 1 quart jar or 2- 16 ounce jars with lids.
- 19 ounces water
- 6 1/3 ounces white vinegar
- 4 cloves garlic, whole
- 4 bunches fresh dill
- 2 pinches red pepper flakes
- 1/4 teaspoon mustard seeds
Directions:
- Add the water and vinegar to a small saucepan and bring to a boil and then remove and let cool completely.
- Make sure your jars are clean and add the fresh dill, garlic, pepper flakes and mustard seed to the bottom.
- Cut the cucumbers in slices or wedges and pack them into the jars. Now pour the cool liquid over the cucumbers and seal the jars tightly.
- Refrigerate for 4 days, then you can enjoy these pickles in sandwiches, salads, chopped into relish or just on your plate.
- These pickles should be eaten in 3 weeks or so. You can double the recipe if you have a large family who loves pickles.
Total:8mg/sodium for the entire recipe.
Serving size is optional, but the recipe makes about 1 quart of pickles.
I told you they were very easy and quick to make!
Enjoy!
