SODIUM-FREE REFRIGERATOR DILL PICKLES

SODIUM-FREE REFRIGERATOR DILL PICKLES image

Yield 4

Number Of Ingredients 8

2 large cucumbers (English Cucumbers if you prefer the seedless variety).
1 cup of NoSalt salt substitute. Other potassium chloride substitutes can be used in place of NoSalt however. See Caveat Below
½ Cup of Chopped Dill (Fresh or Dried)
Two tablespoons of Ground Black Pepper
One 64oz Tupperware container
6). 6-8 cups of White Vinegar
***Persons with kidney problems should seek the advice of their physician before consuming potassium chloride. Excessive use of this product may cause potential complications for those who meet this
profile. ***

Steps:

1) Wash the three cucumbers thoroughly. One a plate, slice all the cucumbers into thin pickle-like chips. 2) Once completed, you will prepare the brine. Pour the 6-8 cups of white vinegar into the 64oz tubberware. Afterwards, pour in ALL of the salt-substitute, chopped dill, and ground black pepper into the vinegar and mix together very well. 3. Once the brine is mixed together, pour the sliced cucumbers into the mixed brine. Distribute them around so that none are clumped together. (This helps to ensure that all are pickled as they need to be. ) 4. Place the top on the Tupperware container and place it in in the refrigerator. Allow the pickles to marinate for at least 12 hours. After that time, you may take them out and sample. This gives them optimum time to pickle. If they have reached your desire level of pungency, enjoy! If not, place them back in the refrigerator until the pickles reach your level of taste. Now, Enjoy!