Salt Free Dill Pickles
I love fermented pickles, but the high salt content makes my blood pressure go through the roof. I was nearly convinced I'd just have to give up on dill pickles all together because even processed dill's have lots of salt. Then I found this recipe somewhere in cyberspace for SFDP. Has anyone seen/tried or even heard of such a concept? I'd love to hear what you think of this recipe. Also, if anyone has another solution for low sodium dill pickles.. I'm all ears.
Salt-Free Dill Pickles
5 small pickling cucumbers
1/2 small onion, chopped or thinly sliced
3-4 cloves garlic, chopped or thinly sliced
1 cup white, distilled vinegar
1-4 tablespoons white sugar (depending on your desire for sweetness -- 1 tbsp. will be more like traditional dills while 4 tbsp. will be closer to bread & butter)
2 tablespoons water
1 tablespoon dill seed
1 teaspoon mustard seed
1/4 teaspoon dried red chili flakes (optional)
Pack cucumber spears or "chips" in a freezer container along with onion & garlic. Combine spices, vinegar, & water in a saucepan. Bring to boiling, reduce heat, & simmer for 1 minute. Take off heat. Once brine has cooled, fill container with vinegar solution leaving 1/2 - 1 inch of head space. Secure top and shake or stir well to distribute spices. Place in refrigerator. Allow 2-3 days for pickles to absorb flavorings. Shake container or stir mixture every day to redistribute brine & spices. Freeze. Thaw pickles for approximately four hours before serving.