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.)
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
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.
12 Responses to Low-Sodium Refrigerator Pickles