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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

1. 4 medium cucumbers
2. 1 cup white vinegar
3. 1/2 cup grated sugar
4. 1 tablespoon whole mustard seeds
5. 1/2 teaspoon turmeric
6. 1/2 teaspoon garlic powder
7. 1/4 teaspoon black pepper
8. 1/4 teaspoon red chili flakes (optional)
9. 4 to 5 sprigs fresh dill

Instructions

1. Wash the cucumbers thoroughly and slice them into 1/8-inch thick slices.
2. Remove the dill sprigs from the jar, if using, and chop the dill leaves finely.
3. In a large bowl, combine the white vinegar, sugar, mustard seeds, turmeric, garlic powder, black pepper, and chili flakes (if using).
4. Add the cucumbers and chopped dill to the bowl, ensuring they are covered by the brine.
5. If the cucumbers are not fully covered, add up to 1/4 cup of hot water to cover them evenly.
6. Cover the bowl with a plate and refrigerate for at least 12 hours, giving the pickles enough time to marinate and soften.
7. After the pickles have marinated, uncover the bowl and stir them gently to mix the spices.
8. 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.