Please help me with pickles...

[Slapshot]

Pickles are one of my favorite late night craving snacks and a way to get rid of sweet cravings. I factor them into my veggie count, and I'm good to go. Unfortunately, the sodium content is a problem for me. I'm thinking of making my own pickles, but using No-Salt substitute instead of the pickling salt. (I would also follow the typical recipe of adding dill,garlic, etc.)

Does anyone have any thoughts on this substitution? I know it won't yield the same exact result as real pickles, but if I can make an edible no/low sodium pickle, I'll be in heaven.

Any thoughts on this?

Thanks very much....!

[SunnySmile501]

The pickles would probably be soft and wouldn't keep very well. You could try mostly the salt substitute and then add in some real unrefined salt with minerals still in it.

Are you sensitive to salt, or are you just worried about fluid retention? If you are, you should only be using unrefined sea salt. It hasn't had all the good stripped and bleached out of it. Refined salt is really harsh on the system.

[Slapshot]

Thanks Sunny - I'm more concerned about fluid retention and trying to keep my sodium down. I have Kosher salt handy. Could I add that to the No-Salt and give that a shot? Not sure how that's the same/different than unrefined sea salt.

[Slapshot]

Also, I won't be canning these pickles. I was thinking of just following a traditional pickle recipe and after pouring the boiled brine over the pickles in the container, putting (and keeping) them in the fridge. I'm experimenting, so I'm not making a big batch. I just want to see how they come out. If anyone has any USDA-type concerns with cooking and storing the pickles in this way, please give me your thoughts. I couldn't find anything one way or another online about doing them this way.

[SunnySmile501]

Originally Posted by Slapshot

Thanks Sunny - I'm more concerned about fluid retention and trying to keep my sodium down. I have Kosher salt handy. Could I add that to the No-Salt and give that a shot? Not sure how that's the same/different than unrefined sea salt.

Kosher salt is still processed and stripped of all the good stuff. It's just flaked instead of ground.

You need some salt. You can become bloated and retain fluid from having too little sodium to balance potassium and magnesium. The body will hold on to fluid to keep from losing any more sodium.

[SunnySmile501]

Originally Posted by Slapshot

Also, I won't be canning these pickles. I was thinking of just following a traditional pickle recipe and after pouring the boiled brine over the pickles in the container, putting (and keeping) them in the fridge. I'm experimenting, so I'm not making a big batch. I just want to see how they come out. If anyone has any USDA-type concerns with cooking and storing the pickles in this way, please give me your thoughts. I couldn't find anything one way or another online about doing them this way.

It shouldn't be a problem if you make them up in small batches.

[EverLosing]

Slapshot, I want to know what you come up with!!

[Slapshot]

Ok, I made them, they're in the fridge. I used 1/2 kosher salt and 1/2 no salt. I added fresh dill, chopped garlic and black pepper to the brine as well. I'm going to let them sit in the fridge for a couple of day and test them. I know the best results will be seen in a week or several, but I'll test to see if I'm even on the right track..stay tuned!

[Slapshot]

Ok, I peeked and took a whiff. The smell is spot on. Too soon to taste though...

[not2late]

Originally Posted by Slapshot

Also, I won't be canning these pickles. I was thinking of just following a traditional pickle recipe and after pouring the boiled brine over the pickles in the container, putting (and keeping) them in the fridge. I'm experimenting, so I'm not making a big batch. I just want to see how they come out. If anyone has any USDA-type concerns with cooking and storing the pickles in this way, please give me your thoughts. I couldn't find anything one way or another online about doing them this way.

That sounds similar to "refrigerator" pickle recipes. Just make sure you boil the jars and lids (like you would do with regular canning pickle recipes) to make sure there aren't any bad things in the pickles.

I also do a "fast" cucumber pickle by peeling and thinly slicing cucumbers, onion and a clove of garlic. Then I soak them in a weak vinegar mixture over night or at least 6 hours. The vinegar lightly pickles the slices.