One of the saltiest foods in your pantry can be made with no salt! These pickles take 10 minutes to prepare and contain 4 mg of sodium in an entire jar.
Servings: Makes about 2 cups Sodium: 4 mg sodium for the entire recipe
Time: 10 minutes to prepare, chill overnight.
1 tablespoon white sugar
2 tsp whole mustard seeds
1 tsp whole black peppercorns
1/2 tsp dried red pepper flakes
2 cloves garlic, sliced thin
1/2 cup distilled white vinegar (apple cider works, too)
1 and 1/2 cup hot water (about 200 degrees F, not quite boiling)
About 1 pound (3-4) cucumbers (I like Persian or Kirby), sliced in 1/4 inch rounds or long spears, whatever you prefer
4-5 sprigs of fresh dill
1) In a heat proof container that holds at least 4 cups of liquid, combine all ingredients EXCEPT the cucumbers and fresh dill. Stir to dissolve the sugar.
2) Add sliced cucumbers and fresh dill. If the cucumbers are not covered in the vinegar solution, add up to 1/4 cup of hot water until they are. Let sit uncovered at room temperature until the pickles have cooled, and then cover and refrigerate for at least a day or two before eating. These pickles will keep for months in the refrigerator.
-Add more red pepper flakes or fresh jalapeños or chili peppers for a spicier pickle. The 1/2 teaspoon of dried red pepper flakes add flavor but won't make these pickles spicy. My two year old loves them!
-A narrow and tall glass container, like a mason jar, works best but use any heat proof container.
-If you don't have whole black peppercorns, use 1 teaspoon of ground black pepper. You can also substitute 1/2 teaspoon of dried dill for fresh dill. But don't substitute dry ground mustard for the whole mustard seeds.