Dessertscreativecanning
Low Salt Dill Pickles
Tangy, lightly sweet sandwich pickle slices made with dramatically reduced salt. This tested Ball Blue Book recipe leans on a full-strength vinegar brine, sugar, and pickling spice to deliver real dill pickle flavor without the sodium load of traditional dills.
👥 96 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
1
Prepare canner and jars
2
Set up your water bath canner and bring the water to a simmer. Wash pint jars in hot soapy water and keep them hot until you're ready to pack. Have your lids and bands ready.
3
Prep the cucumbers
4
Wash the cucumbers under cold running water and drain well. Trim about 1/16 inch off both ends of each cucumber, then slice the cucumbers into 1/4 inch rounds.
5
Make the pickling brine
6
Tie the pickling spice into a small cheesecloth spice bag. Combine the vinegar, sugar, and canning salt in a large saucepan and add the spice bag. Bring to a boil, then reduce to a simmer and simmer for ⏱️ 15 minutes so the spices have time to infuse the brine. Remove and discard the spice bag.
pickling spice (tied into a spice bag)2 tbsp
7
Pack the jars
8
Pack the cucumber slices into hot pint jars, leaving 1/2 inch headspace. Add one dill head (or 1/2 teaspoon dill seed) per jar, plus 1/8 teaspoon Pickle Crisp per pint if using.
Pickle Crisp (calcium chloride) (optional, 1/8 tsp per pint jar)
9
Add the brine
10
Ladle the hot brine over the cucumbers, maintaining 1/2 inch headspace. Run a bubble remover or chopstick around the inside of the jar to release trapped air, and add a little more brine if needed. Wipe the jar rims with a clean damp paper towel, center the lids, and screw on the bands to fingertip tight.
11
Process in the canner
12
Process pint jars for ⏱️ 15 minutes in a boiling water bath canner, adjusting for altitude (see notes). The canner water should cover the jars by at least 1 inch, and timing starts after the canner returns to a full rolling boil.
13
Cool and check seals
14
Turn off the heat, remove the canner lid, and let the jars sit for ⏱️ 5 minutes. Move them to a towel-lined counter to cool undisturbed for 12 to ⏱️ 24 hours. Check the seals, label the jars, and store sealed jars in a cool, dark place. Allow the pickles 2 to 3 weeks to develop their flavor before opening.
Nutrition Facts
calories
30 kcal
fat Content
0.1 g
serving Size
1 serving
fiber Content
0.2 g
sugar Content
7 g
sodium Content
146 mg
protein Content
0.1 g
carbohydrate Content
7 g
saturated Fat Content
0.01 g
unsaturated Fat Content
0.006 g
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