Did you know?
The typical serving size of pickles is 2 pickles, and contains 785 mg of sodium? Thats 3/4s of your recommended sodium intake per day.
When I started my low salt journey, the one thing I craved as a snack would be pickles and pickled vegetables, but could not find anything under 500 mg of sodium for more than 1 serving.
As you see below, original dill wholes from Vlasic, the serving size is half a pickle for 390 mg of sodium. And how many of us really eat only 1/2 a pickle?
I was determined to still have pickles in my life, but not at the cost of too much sodium or just 1/2 pickle to fill the craving. So I got inventive, and started experimenting with low salt pickling, and came up with my favorite recipe that worked with so many vegetables with little to no salt. I make my pickles in 1 gallon batches, so I have options for a few weeks, but you can adjust the recipe for whatever size you wish.
TWB's 1 Gallon of Pickling Brine has less than 75 mg of Sodium, so you can enjoy more of your favorite pickled flavors with less sodium. This entire gallon of pickled vegetables has less sodium than 1/10 of a store bought pickle!
TWB's Low Salt Pickles and Pickling Vegetables
Ingredients for Pickling Brine:
4 Cups White Vinegar
4 Cups Water
1 Jalapeño Pepper
2 Sprigs of Fresh Dill
1 Tablespoon of Mustard Seeds
Optional for Pickling Vegetables:
Pickling Cucumbers
Red Radishes
Carrots - baby carrots or carrot slices
Cabbage
Cauliflower
Onions
Instructions:
Cut jalapeño pepper into Slices, Keep Seeds Intact
Place water, white vinegar, sliced jalapeño, dill and mustard seeds into a large pot and bring to a boil
Boil for 10 minutes and then let cool for another 10-20 minutes.
While mixture is cooling, prepare pickling vegetables as you wish, whether that is whole, cut, sliced, shredded, etc.
Place all cut up pickling vegetables into a container (I use 1 gallon Tupperware for this recipe)
Pour cooled temperature pickle brine over the cut up vegetables, stir around and cover
Place into refrigerator and let it sit for 5 days
After day 5 in the refrigerator, take out and enjoy
Let me know if you try this recipe, and what other vegetables or items you tried with the pickling brine by tagging me online with @travelingwithoutboundaries and #LowSaltSundays.
Happy Pickling and see you next week for another Low Salt Sunday Recipe!
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