Refrigerator dill pickles – salt free
Makes 2 cups (500 mL)
These pickles are easy to make and are salt free. Vinegar is the pickling agent and there is no canning involved. These are an excellent accompaniment to sandwiches.
- 2 cups (500 mL) of pickling cucumbers, sliced (4 mini cucumbers)
- ½ cup (125 mL) thinly sliced red onion
- 2 to 3 cloves garlic, thinly sliced (3 cloves makes it very garlicky)
- 1 1/2 cups (375 mL) cider vinegar
- 1 tbsp (15 mL) sugar
- ¼ cup (50 mL) water
- 1 tbsp (15 mL) dill seed
- 1 tsp (5 mL) mustard seed
- Place the cucumbers, onion and garlic in a plastic container.
- Place the vinegar, sugar, water, dill seed and mustard seed in a sauce pan. Bring to a boil for 3 minutes. Cool.
- Pour the liquid over the cucumbers and store in the fridge for 3 days, stirring once a day. Make sure the cucumbers are completely submerged in the vinegar solution.
- After 3 days the pickles are ready to eat. They will keep for 2 weeks, however they will become softer as time goes on.
Nutritional information per serving
(¼ cup / 50 mL)
- Calories: 142
- Protein: 2 g
- Total fat: 2 g
- Saturated fat: 0 g
- Dietary cholesterol: 0 mg
- Carbohydrate: 22 g
- Sodium: 8 mg
- Potassium: 507 mg
Developed by Nadine Day, RD. ©The Heart and Stroke Foundation
Posted: May 2009