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
- 2 pint jars with sealable lids
- 3 cups pickling cucumbers, sliced
- 1 garlic clove per jar pickles
- 1 red onion, thinly sliced
- 2 1/2 cups cider vinegar
- 1 tablespoon + 1 teaspoon sugar
- 1/2 cup water
- 1 tablespoon dried dill
- 1 teaspoon cumin seed
- 1 teaspoon mustard powder
- Other herbs (optional): turmeric, celery seed, fennel seed, anise, black or white pepper
- Wash jars with hot soapy water, rinse, and air dry.
- Divide cucumbers, onion, and garlic evenly into jars.
- In a saucepan, bring remaining ingredientsrto a boil over medium-high heat and stir until sugar is dissolved. Remove from heat.
- Pour liquid over cucumbers, cover, shake jar, and store in the refrigerator, making sure the cucumbers are completely submerged in liquid. Pickles will be ready to eat in 2 days.
The sodium values provided are estimates based on USDA data for the ingredients and will vary with specific products and preparation methods.