Showing You How To Give Up Sodium Without Giving Up Your Life
No Salt Dill Pickles
Garrett sent us this recipe, which he says is a modification of one from Don Gazziniga's book. If you haven't checked out Don's www.megaheart.com website or his book, he is a great resource for very low sodium recipes. I made a batch of these last weekend and they are very good. They stay nice and crispy and have a nice sour, dill flavor that goes well with burgers or other sandwiches
1/3 c Water
3/4 c White Vinegar
1/4 c Onion,Finely Chopped
4 ea Garlic,Finely Chopped
2 T Dill Seed
1 t Celery Seed
1 T Pickling Spices
2 t Mustard Seed
5 sm Cucumber
Combine water and spices in a clean quart jar. Pack cucumber spears or "chips" in the jar with spices (whole cucumbers can be used but yield is lower). Fill jar with vinegar (leave 1/2 inch air space in top of jar). Install cap and shake well to mix/circulate spices. Place in refrigerator. The original recipe calls for a 3 day wait before the pickles are ready: Whole cucumbers will take 3-5 days, but spears or chips can be eaten in 36 to 48 hours. If you like things spicy, add 2 Tablespoons of crushed red pepper or 1 small Jalapeno (thinly sliced). For REALLY HOT, add 1 sliced Habanero with seeds. (Handle Habaneros with care!!)
Yield: 32 Servings
Sodium Category: SodiumFree
Diabetic Exchanges
0 Starch
0 Fruit
0 Milk
0 Other Carbohydrates
0.5 Vegetable
0 Lean Meat
0 Very Lean Meat
0 Fat
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Nutrition Facts
Serving Size 1 Helping Servings Per Recipe 32 Amount Per Serving |
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| Calories | 11 |
| Calories from Fat | 0 |
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| % Daily Values * | |
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Total Fat 0 gr Saturated Fat 0 gr Polyunsaturated Fat 0 gr Monounsaturated Fat 0 gr Cholesterol 0 mg Sodium 1 mg Potassium 84 mg Carbohydrates 3 gr Dietary Fiber 0.4gr Protein 0 gr |
0% 0% 0% 0% 2% 1% 2% |
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Vitamin A Vitamin C Calcium Iron |
1% 3% 2% 2% |
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* Percent Daily Values are based on a 2000 calorie diet |
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