As long as they are frozen and not canned then you can use most any recipe you wish with no safety concerns. Flavor would be the primary issue, that and texture.

Fermented pickle flavor without salt or low-salt would be difficult if not impossible. But there are other, even preferred, ways of making pickles besides fermentation. Have you explored all the so-called quick-pack pickle recipes in the Ball Blue Book and at NCHFP?

Dave

Here is a link that might be useful: NCHFP - Pickles including Dill recipes

There is no fermenting process in your recipe, the taste will be very different. So it all depends on your taste. For me fermented pickles taste much better than the ones preserved with vinegar. You can ferment pickles with lower amount of salt (approx 1/2 of regular amount for fermented pickles). Ferment for a few days at room temperature (4-5 days) and then put them in fridge. They can be kept in a fridge for couple weeks or even longer this way. This would be what sometimes is called "half sour" pickles. No vinegar is required. Just pickles, brine, dill seeds, garlic, etc.
Olga
Olga

You can make these and can them : No salt in them.

Here is a link that might be useful: No salt dill pickles.

Linda Lou, the recipe says "2 tbsp canning or pickling salt".

Jim

Salt is optional in pickles. It is only for flavor. It can be left out. Only fermented ones have to have salt.

This is an old thread but if anyone wants the flavor of real salt cured cucumber pickles, I found a listing by googling the subject. It was a patent application if I recall. What the auther tried based on a chemists perspective was that grain alcohol can be substitured molecule for molecule for salt in the curing process. He gave the formulas to use and I followed them and made a plastic crock full of wonderful dill pickles in my spare bathtub. It takes almost a month to cure fully and the pickles are nice and sour just like real deli dill and like the salt pickles my mother and father used to make in the 1930s and 49s. Sorry but I only made them once but you can find the reference by googling like I did. And no you can't drink the brine, the alcohol is all used up in the process and the brine tastes sour and full of dill.