Low Sodium Pickles Recipes

LOW-SODIUM PICKLES RECIPE

Low-Sodium Pickles Recipe image

This low-sodium pickles recipe takes minutes to prep and is ready in an hour! For a snack you can feel good about eating, you'll love these crunchy, flavor-packed bites.

Provided by Diabetic Foodie

Time 1h5m

Number Of Ingredients 11

Ingredients

12 small pickling cucumbers
3 cups white vinegar
½ cup apple cider vinegar
1 tablespoon whole peppercorns
3 tablespoons Stevia ((or other no-calorie sweetener))
4 cloves garlic ((minced))
1 tablespoon mustard seeds
2 teaspoons liquid smoke
1 teaspoon red pepper flakes ((optional))
2 teaspoons whole cloves
Fresh dill sprigs

Steps:

In a large mixing bowl or measuring jug for easy pouring, add the vinegars, liquid smoke, and sweetener. Mix until the sweetener has dissolved completely.
Add the whole peppercorns, garlic, mustard seeds, whole cloves, and red pepper flakes if using. Mix the pickling liquid and set aside.
Divide the pickling cucumbers and fresh dill sprigs into two medium-sized jars, then pour the pickling liquid on top.
Cover each jar with a lid and give them a small shake to make sure everything is evenly distributed.
Place in the refrigerator for at least one hour.

Nutrition Facts : ServingSize 2 pickles, Calories 44 kcal, Carbohydrate 9.1 g, Protein 0.5 g, Fat 0.2 g, Sodium 3.7 mg, Fiber 4.1 g, UnsaturatedFat 0.1 g

PICKLED CUCUMBERS (SALT-FREE PICKLES)

Pickled Cucumbers (Salt-Free Pickles) image

A great recipe for those living a low sodium diet. Comes from The No-Salt Cookbook. These taste wonderful and keep well in the fridge. What's better??? No one will know they are salt free! The cookbook recommends making these in a stainless steel bowl, but glass will work too. NOTE: After you have chilled down the pickled cucumbers , feel free to throw in some chunked up tomatoes which taste divine in this marinade too!

Provided by januarybride

Categories Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 cucumbers
1 small red onion, sliced thin
2 tablespoons black peppercorns
3 cups white wine vinegar
1 teaspoon dill
1 teaspoon sage (optional)
1 lemon, juice of
1 tablespoon sugar

Steps:

Peel cucumbers and cut to your liking. You can cut the cucumber in half, then in long strips lengthwise, or simply cut them in rounds. Totally up to you. I like my in think rounds.
Place cucumbers and onions in a stainless steel bowl large enough for all the ingredients.
Put all the ingredients EXCEPT the cucumbers and onions in a saucepan and bring to a boil over high heat.
Pour vinegar mixture over the cucumbers and onions; cover bowl tightly wth aluminum foil or plastic wrap and leave out on counter to cool.
Once cool, refrigerate cucumbers overnight. Before serving, pour off the vinegar mixture and remove peppercorns.

Nutrition Facts : Calories 44.4, Fat 0.3, SaturatedFat 0.1, Sodium 4.2, Carbohydrate 11.1, Fiber 1.7, Sugar 5.3, Protein 1.4

SODIUM-FREE REFRIGERATOR DILL PICKLES

SODIUM-FREE REFRIGERATOR DILL PICKLES image

Categories Vegetable Quick & Easy Low Sodium Brine Healthy

Yield 4

Number Of Ingredients 8

Ingredients

2 large cucumbers (English Cucumbers if you prefer the seedless variety).
1 cup of NoSalt salt substitute. Other potassium chloride substitutes can be used in place of NoSalt however. See Caveat Below
½ Cup of Chopped Dill (Fresh or Dried)
Two tablespoons of Ground Black Pepper
One 64oz Tupperware container
6). 6-8 cups of White Vinegar
***Persons with kidney problems should seek the advice of their physician before consuming potassium chloride. Excessive use of this product may cause potential complications for those who meet this
profile. ***

Steps:

1) Wash the three cucumbers thoroughly. One a plate, slice all the cucumbers into thin pickle-like chips. 2) Once completed, you will prepare the brine. Pour the 6-8 cups of white vinegar into the 64oz tubberware. Afterwards, pour in ALL of the salt-substitute, chopped dill, and ground black pepper into the vinegar and mix together very well. 3. Once the brine is mixed together, pour the sliced cucumbers into the mixed brine. Distribute them around so that none are clumped together. (This helps to ensure that all are pickled as they need to be. ) 4. Place the top on the Tupperware container and place it in in the refrigerator. Allow the pickles to marinate for at least 12 hours. After that time, you may take them out and sample. This gives them optimum time to pickle. If they have reached your desire level of pungency, enjoy! If not, place them back in the refrigerator until the pickles reach your level of taste. Now, Enjoy!

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