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low sodium pickling recipes for those of us with HBP?

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low sodium pickling recipes for those of us with HBP? Empty low sodium pickling recipes for those of us with HBP?

Post  dizzygardener on 2/2/2011, 7:08 pm

Does anyone have any good low sodium pickling Recipe?

I love dill cucumber pickes but I can't stand the bread and butter sweet pickles. So far as I can tell, the low sodium recipes require a lot of sugar.

Any help is greatly appreciated. I'm going through withdrawls Here! very sad
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Post  kimbertangleknot on 2/2/2011, 7:40 pm

This isn't for canning, and it is a bit sweet, but I'm sure you could adapt if you needed too. This is a pickle recipe I had to use when I had to be on a special diet with no iodine for cancer. They are really good. There's a little salt for the cucumber but I don't see why you couldn't add more if you need it. (the salt was iodine free, but it works with iodized as well)

Wisconsin Refrigerator Pickles

8 cups thinly sliced cucumber
1 tbls salt to cucumber, stir, let sit an or more and drain the cucumbers

1 cup onion (chopped or sliced)
1 cup pepper (red/green/etc chopped or sliced)
1 cup vinegar (plain/balsamic/garlic/etc)
1 3/4 cup sugar (I reduced this my second time making it, still good)
1 tea mustard seed
1 tea celery seed
1 tea dill seed (i've used seed and weed)

Mix everything together & store in fridge. No need to cook, keeps well. Mine kept for a few months in a tupperware bowl in a fridge in the garage at the start of spring. I've played around it adding more seasoning. I admit it is a bit sweet, hence why I cut back on the sugar the second time. They DO NOT taste like bread and butter pickles, yuck, those are disgusting. I'm sure that reducing the sugar a bit more would be fine since it's not for canning at all.
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Post  walshevak on 2/2/2011, 8:06 pm

found this. might be what you are looking for. Kay

http://forums.gardenweb.com/forums/load/harvest/msg0200265324600.html

Posted by david52 z5CO (My Page) on Wed, Feb 20, 08 at 17:22

I make pickled cucumbers with little or no salt - fairly easy. I use quart jars, add what ever spices I want in the bottom - garlic, pepper corns, dill seed / weed, tarragon, and then pack them with washed cucumbers, the smaller ones work better, up to the jar shoulder. I see how many jars I have, then mix a 50:50 solution of vinegar and water, we usually use cider vinegar. Boil that, pour over the cucumbers, put on the lids, and process with a boiling water bath for 20 minutes.
They need to sit at least 6 weeks.

These can be made with out any salt, but I usually add a scant teaspoon to the jar.

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