Low-Sodium Refrigerator Pickles

I knew these were a hit when my husband and older daughter – the two biggest pickle fans I know – declared them DELICIOUS! The recipe for these lil’ wonders comes from Better Homes and Gardens Low-Salt Cooking and could not be easier. As stated in the description, “Tucked into a sandwich or alone on a relish tray, these pickles will please even the salt-lover’s palate.”
Yields 7 cups.



SODIUM CONTENT: 2 mg per serving (1/4 c.)

INGREDIENTS

6 c. thinly sliced cucumbers
2 c. thinly sliced onion
1 clove garlic, halved
1 1/2 c. sugar
1 1/2 c. vinegar
1/2 t. mustard seed
1/2 t. celery seed
1/2 t. ground turmeric

DIRECTIONS

Place sliced cucumber and onion in a very large clean lidded jar, and set aside.

In a saucepan, combine the remaining ingredients. Bring to a boil over medium-high heat and stir just until sugar is dissolved. Remove from heat and pour into the jar over the cucumber mixture. Screw lid on tightly and shake very well, inverting several times to coat completely. Refrigerate at least 24 hours before serving. Will keep well in the refrigerator for up to a month.

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4 Responses to Low-Sodium Refrigerator Pickles

  1. Arlene says:

    Does turmeric have to be added? I don’t like it.

  2. Nancy says:

    You think they would be ok minus the sugar?

    • Christy says:

      Hi Nancy!

      Good question. I’m honestly not sure as I’ve never made them without the sugar. You might want to try assembling the brine and tasting- then adding sugar a little at a time if you feel it’s necessary. There are also sugar-like blends (I’m thinking stevia here) that might work for you if sugar itself is an issue. Or you could try another sweetener such as honey or agave.

      Anyway, please feel free to comment back and let us know how it worked if you omit the sugar.

      Best of luck to you!
      Christy

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