No-Salt Dill Refrigerator Pickles

No-Salt Dill Refrigerator Pickles
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 25.1
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 3.0 mg
  • Total Carbs: 4.7 g
  • Dietary Fiber: 0.9 g
  • Protein: 0.7 g

View full nutritional breakdown of No-Salt Dill Refrigerator Pickles calories by ingredient
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Introduction

found this recipe on the low sodium gourmet website.

These dill pickles will cure your pickle cravings. Unlike bread and butter pickles, these pickles are not sweet, and they have a classic dill pickle flavor. Great on sandwiches or as a healthy snack all by themselves. These pickles will keep in the refrigerator for about eight weeks. They can be eaten after two days of pickling, but they taste best after a week or more. This recipe should not be used for pressure or hot water canning.
found this recipe on the low sodium gourmet website.

These dill pickles will cure your pickle cravings. Unlike bread and butter pickles, these pickles are not sweet, and they have a classic dill pickle flavor. Great on sandwiches or as a healthy snack all by themselves. These pickles will keep in the refrigerator for about eight weeks. They can be eaten after two days of pickling, but they taste best after a week or more. This recipe should not be used for pressure or hot water canning.

Number of Servings: 10

Ingredients

    3 large cucumbers, cut into 3-4 inch long sections and then quartered
    6 heads (sprigs) dill
    1 tablespoon white granulated sugar
    2 tablespoons minced garlic
    3 dried red cayenne peppers (could not find info here for the peppers)
    1 teaspoon coriander seeds
    1 teaspoon whole cloves
    1 teaspoon whole allspice
    1 teaspoon mustard seeds
    2 cups water
    1 3/4 cups vinegar



Tips

the 2880 minutes cook time is actually the 48 hours for them to sit in the refrigerator


Directions

Step 1
Mix the water, vinegar, and sugar together. Stir until sugar dissolves. Set aside.

Step 2
Put the garlic, cayenne peppers, coriander, dill, cloves, allspice, and mustard in a jar or other resealable container.

Step 3
Pack the sliced cucumbers vertically into jar until the jar is full.

Step 4
Pour the water/vinegar/sugar mixture over the cucumbers until the liquid reaches the top of the jar. Tap to remove air bubbles if necessary.

Step 5
Put a lid on the jar and refrigerate for a minimum of two days.

Serving Size: 10

Number of Servings: 10

Recipe submitted by SparkPeople user 4LMHJCR.

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