This recipe, modified by reducing the salt, came from a friend with instructions to use a one quart jar. I found that a tall, round 1-1/2 liter glass jar with a rubber sealed lid is easier to use since the jar can accommodate most of the pickling brine with some space left between the brine and the lid.

8 servings: 22 mg. sodium per serving

Pickles

8 small pickling cucumbers (1-1/2 pounds)
4 sprigs fresh dill
3 large cloves garlic, cut in half
1 Tablespoon salt-free seasoning blend (such as Mrs. Dash)
1/2 teaspoon cumin seed
1/2 teaspoon mustard seed

Pickle Brine

3 cups sodium free water
1/4 teaspoon salt (not iodized)
1 cup cider vinegar

Prep. Instructions

1. Wash and dry cucumbers. Prick them with a fork, making holes throughout the cucumbers. Pack them into a tall 1-1/2 liter glass jar, alternating with the dill sprigs so that the dill sprigs surround the cucumbers.
2. Add garlic and next three ingredients to the jar.
3. Have all other ingredients on hand.

Cooking Instructions

1. In a saucepan, bring water, salt and vinegar to a boil. Pour the boiling hot brine over the cucumbers to within 1/2 inch of the top of the jar.

2. Cover jar loosely; let stand for 2 hours to cool.

3. Tighten the top, and place jar in the refrigerator. Refrigerate for at least a week before serving. Store pickles in the refrigerator.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds