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RECIPE: sodium-free dill pickles

Posted by futurepriest1985 (My Page) on
Fri, Mar 15, 13 at 16:01

SODIUM FREE-REFRIGERATOR SPICED DILL PICKLES

What you will need:

1) 2 large cucumbers (English Cucumbers if you prefer the seedless variety).
2) 1 cup of NoSalt salt substitute (potassium chloride).***See Below
3) ½ Cup of Chopped Dill (Fresh or Dried)
4) Two tablespoons of Ground Black Pepper
5) One 64oz Tupperware container
6. 6-8 cups of White Vinegar

What you need to do:

1) Wash the two 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!

***To individuals with kidney problems, please check with your physician with respect to consuming potassium chloride based salt-substitutes. High levels of potassium can cause complications in certain individuals.***


Follow-Up Postings:

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RE: RECIPE: sodium-free dill pickles

Nice recipe


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