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low sodium dill pickles
This recipe provides a low sodium alternative to traditional dill pickles, with a focus on reducing sodium content while maintaining a tasty and colorful flavor profile. The pickles are made with reduced sodium ingredients and are ready to eat in just 10 minutes.
Ingredients
- 4 medium cucumbers
- 1 cup white vinegar
- 1/2 cup grated sugar
- 1 tablespoon whole mustard seeds
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon red chili flakes (optional)
- 4 to 5 sprigs fresh dill
Instructions
- Wash the cucumbers thoroughly and slice them into 1/8-inch thick slices.
- Remove the dill sprigs from the jar, if using, and chop the dill leaves finely.
- In a large bowl, combine the white vinegar, sugar, mustard seeds, turmeric, garlic powder, black pepper, and chili flakes (if using).
- Add the cucumbers and chopped dill to the bowl, ensuring they are covered by the brine.
- If the cucumbers are not fully covered, add up to 1/4 cup of hot water to cover them evenly.
- Cover the bowl with a plate and refrigerate for at least 12 hours, giving the pickles enough time to marinate and soften.
- After the pickles have marinated, uncover the bowl and stir them gently to mix the spices.
- Serve the pickles immediately, or store them in an airtight container in the refrigerator for up to 2 weeks.
Conclusion
Low sodium dill pickles are a healthier alternative to traditional pickles, with reduced sodium content and a delicious flavor that is perfect for picnics, sandwiches, or as a snack. With just a few simple ingredients and minimal preparation, you can enjoy fresh, homemade pickles whenever you want without compromising on taste.