For those looking to enjoy pickles without the added sodium, this Low Sodium Pickles Recipe offers a delightful solution. Perfect for adding flavor to your meals without compromising your health, these pickles are easy to make and can be a great addition to sandwiches, salads, or served as a crunchy snack.
Low Sodium Pickles
These homemade pickles are not only simple to prepare but also easy to customize. You can experiment with different spices and herbs to suit your taste preferences. Here’s how to make your very own low sodium pickles:
Ingredients
- 1 medium cucumber, sliced into rounds or spears
- 1 cup apple cider vinegar
- 1 cup water
- 1 tablespoon sugar (optional)
- 2 cloves garlic, minced
- 1 teaspoon black peppercorns
- 1 tablespoon dill seeds or fresh dill sprigs
- 1 teaspoon mustard seeds (optional)
- 1/2 teaspoon red pepper flakes (optional, for heat)
Instructions
- In a medium saucepan, combine the apple cider vinegar, water, and sugar (if using). Heat over medium until the sugar dissolves, then remove from heat.
- In a clean, sterilized jar, layer the cucumber slices, minced garlic, peppercorns, dill seeds, mustard seeds, and red pepper flakes. You can adjust the quantities based on your taste!
- Pour the hot vinegar mixture over the cucumbers until they are fully submerged. Using a clean utensil, press down gently to remove any air bubbles.
- Seal the jar tightly and allow it to cool to room temperature. Once cooled, refrigerate the pickles.
- For the best flavor, let the pickles marinate in the refrigerator for at least 24 hours before enjoying. The longer they sit, the more flavorful they become!
These low sodium pickles will keep in the refrigerator for up to two weeks, although they are often enjoyed much sooner! Feel free to make a larger batch to share with family and friends or to stock your pantry with delicious homemade pickles.
Low Salt Pickle Recipe You Must Try
source = lowsorecipes.com
