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How to Make Low-Sodium Pickles
These low-sodium pickles will keep in the refrigerator for up to two months, as long as they stay covered. They’re easy to prepare and a great way to add a crunchy, flavorful side to meals while keeping your eating plan on track.
15 min prep time
10servings
6 pickles
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Step-By-Step Instructions:
-
Combine vinegar, peppercorns, coriander seeds, dill, Stevia, salt, and red pepper flakes (optional) in a medium saucepan over high heat. Bring to a boil then turn off the heat and set aside to cool.
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Tightly pack the cucumbers, onions, and garlic into a quart-sized glass jar, or other heat safe container, with a lid. Pour the liquid over the cucumbers and onions, and ensure all vegetables are completely submerged.
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Close the lid tightly and refrigerate for at least 1 day before serving.
Nutrition facts
10 Servings
-
Serving Size
6 pickles
- Amount per serving Calories 25
- % Daily value*
-
Total Fat
0g
0%
- Saturated Fat 0g 0%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 120mg 5%
-
Total Carbohydrate
4g
1%
- Dietary Fiber 0g 0%
- Total Sugars 0g
- Added Sugars 0g 0%
- Protein 0g
- Potassium 80mg 2%
Ingredients
white vinegar
1 1/2 cup
black peppercorns
1 tsp
coriander seeds
1 tsp
dried dill (or 2 tbsp fresh)
1 tbsp
stevia
2 tbsp
salt
1/2 tsp
crushed red pepper flakes (optional)
1/4 tsp
cucumber(s) (sliced to 1/4 inch rounds (about 60 slices))
2 med
onion(s) (thinly sliced)
1/2 small
garlic (thinly sliced)
2 clove
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