PICKLED CUCUMBERS (SALT-FREE PICKLES)
A great recipe for those living a low sodium diet. Comes from The No-Salt Cookbook. These taste wonderful and keep well in the fridge. What's better??? No one will know they are salt free! The cookbook recommends making these in a stainless steel bowl, but glass will work too. NOTE: After you have chilled down the pickled cucumbers , feel free to throw in some chunked up tomatoes which taste divine in this marinade too!
Provided by januarybride
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel cucumbers and cut to your liking. You can cut the cucumber in half, then in long strips lengthwise, or simply cut them in rounds. Totally up to you. I like my in think rounds.
- Place cucumbers and onions in a stainless steel bowl large enough for all the ingredients.
- Put all the ingredients EXCEPT the cucumbers and onions in a saucepan and bring to a boil over high heat.
- Pour vinegar mixture over the cucumbers and onions; cover bowl tightly wth aluminum foil or plastic wrap and leave out on counter to cool.
- Once cool, refrigerate cucumbers overnight. Before serving, pour off the vinegar mixture and remove peppercorns.
Nutrition Facts : Calories 44.4, Fat 0.3, SaturatedFat 0.1, Sodium 4.2, Carbohydrate 11.1, Fiber 1.7, Sugar 5.3, Protein 1.4
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