Making Salt Free Dill Pickles
Salt Free Refrigerator Dill Pickles
Ingredients
- 3 1/2 lbs small un-waxed cucumbers or slice larger cucumbers into slices and spears.
- 1/2 lb white onions - You can use the pearl onions or just cut standard onions into 1 inch chunks. 1 inch or less in diameter
- 12 stalks fresh dill preferably with seed heads
- 9 cloves garlic - peeled
- 1 qt white vinegar
- 3 cups water
- 1 tbsp sugar
- 3 tsp mixed pickling spice check to make sure salt-free – McCormick’s makes one that is salt free
- 1 tbsp red chili flakes
- 1 tbsp mustard seeds
- 1 tbsp black peppercorns
- 12 Grape leafs *Optional! Cutting the blossom end off the cucumber also works to keep the cucumbers crisp. this is the secret to keeping the pickles crispy
- 3 Quart size jars with lids mason jars work best
Instructions
- Scrub cucumbers clean with a veggie brush and rinse the dill in water, shake off excess water.
- Cut the dill stems to a length where they will fit into your jars
- Place vinegar, water and sugar in a saucepan of at least 2 1/2 quarts capacity, and bring to boil.
- While brine is heating,Divide all the spices into equal amounts per jar and pack jars with layers of dill, garlic, onions, red pepper flakes, mustard seeds, black peppercorns, and cucumbers.
- Layering so spices are on the bottom and top of the cucumbers.
- Add one teaspoon of mixed pickling spice to each jar and 4 grape leafs for crispiness.
- Pour boiling hot brine into jars, filling within 1/2 inch of top, and seal.
- This will yield about three quarts/jars of pickles.
- Allow the jars to cool then place into the refrigerator for 1 week to "pickle"
- The longer the time in the refrigerator the more the flavors soak in.
- The pickles should be good in the refrigerator for up to 8 weeks.
Nutrition
Serving: 1spearCalories: 13.1kcalCarbohydrates: 2.8gProtein: 0.2gFat: 0.1gTrans Fat: 0.1gSodium: 8.5mgFiber: 0.3gSugar: 0.5g
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