Low Sodium - Probiotic Rich Delicious Pickles!
Here are three delicious homemade low-sodium pickle recipes—crunchy, flavorful, and heart-healthy without the salt overload. These use herbs, spices, vinegar, and garlic for bold flavor instead of relying on sodium bombs! Great Probiotic addition to any meal.
Ingredients:
- 4 small cucumbers (Persian or Kirby), sliced or spears
- 1 cup distilled white vinegar
- 1 cup water
- 1 tablespoon no-salt seasoning blend (like Mrs. Dash)
- 1 tablespoon dill seeds or fresh dill
- 2 cloves garlic, smashed
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns
- Pinch of red pepper flakes (optional)
Spicy Variation: Add 1 small jalapeño, sliced (remove seeds to tame the heat), 1/2 a teaspoon of coriander seeds, and 1/2 teaspoon of smoked paprika.
Not all foods are created equal.
Eat well. Stay awesome!
Instructions
- Dissolve salt in water to create the brine.
- Pack cucumbers, jalapeños, and spices into a fermentation jar.
- Cover with brine until fully submerged.
- Weigh down the contents and loosely cover.
- Let ferment for 5–8 days, at room temperature tasting along the way.
- Store in fridge when they reach desired spice and tang.
Tip:
- Always keep veggies fully submerged to avoid mold.
- Fermentation is slower in cold rooms and faster in warmer temps.
- Use glass jars and non-metal lids if possible.
- A slight fizz or bubble means the good bacteria are partying!
*LOW HISTAMINE*
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