By using vinegar as a pickling agent, the sodium content is dramatically lower than a typical pickle. Refrigerator pickles require no canning, are ready to eat in two days, and last up to two weeks.Makes 3 cups pickles, about 2 pint jars Sodium: Under 25mg per 1/4 cup serving
- 2 pint jars with sealable lids
- 3 cups pickling cucumbers, sliced
- 1 garlic clove per jar pickles
- 1 red onion, thinly sliced
- 2 1/2 cups cider vinegar
- 1 tablespoon + 1 teaspoon sugar
- 1/2 cup water
- 1 tablespoon dried dill
- 1 teaspoon cumin seed
- 1 teaspoon mustard powder
- Other herbs (optional): turmeric, celery seed, fennel seed,
anise, black or white pepper
- Wash jars with hot soapy water, rinse, and air dry.
- Divide cucumbers, onion, and garlic evenly into jars.
- In a saucepan, bring remaining ingredients to a boil over
medium-high heat and stir until sugar is dissolved. Remove
- Pour liquid over cucumbers, cover, shake jar, and store in the
refrigerator, making sure the cucumbers are completely
submerged in liquid. Pickles will be ready to eat in 2 days.