Low Sodium Cooking Logo Low Sodium Cooking Name


Current Newsletter

Recipe Archive



Bulletin Board



About Me

Our Policies

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

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 32

Amount Per Serving
Calories 11
Calories from Fat 0

% Daily Values *

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

Vitamin A
Vitamin C

* Percent Daily Values are based on
a 2000 calorie diet