Recipe: Herbaceous Refrigerator Pickles

Written by Kristen Rasmussen on June 7, 2012in Featured, Food and Drink, Food for Your Well-Being, Nutrition, Recipe - 0 Comments

By using vinegar as a pickling agent, the sodium content is dramatically lower than a typical pickle. Refrigerator pickles require no canning, are ready to eat in two days, and last up to two weeks. Try them this June to celebrate the theme of lower sodium – keep the flavor, lose the salt. 

Herbaceous Refrigerator Pickles

Makes 3 cups pickles, about 2 pint jars

Sodium: Under 25mg per 1/4 cup serving

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