Looking for How to Make Homemade Reduced Sodium, No Sugar Kosher Dill Pickles - Easily! in 2021? Scroll down this page and follow the links. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above. If you are having a hard time finding canning lids, I've used these, and they're a great price & ship in 2 days.
Yield: 6 quart jars
Making and canning your own reduced sodium low calorie kosher dill pickles is one of the easiest things you can do with your cucumbers! If you are on a restricted salt diet, this is the recipe for you. Here's how to do it, in easy steps and completely illustrated. It is much faster than the old method your grandmother used with tons of pickling salt and de-scumming the brine! Ugh! This method is so easy, ANYONE can do this! It's a great thing to do with your kids!
The only downside to low-salt pickles is the salt brining process typically adds crispness. So, the way around this is to make these as refrigerator pickles. Instead of processing them in the canner, just pop them into the fridge.
I've added free labels for your jars here, in a Word format! Just download, edit, and print in label paper.
It's fun to go pick your own and you can obviously get better quality cucumbers!
At right is a of picture cucumbers from my garden - they are SO easy to grow. But be sure to grow the varieties that are labeled "pickling cucumbers" - they will be much more crisp!
The picture at right shows a good cucumber for pickling (bottom) and a bad one (top). The good one is dark green, firm, and not bloated. It has lots of warts!
The bad one is overripe, it has yellow or white areas in the skin, and the warts are almost all gone. If you cut it open, you will see developed seeds. You don't want seeds!
For cucumber pickles, use cucumbers intended for pickling that are no more then 2 inches in diameter. Start with crisp raw vegetable varieties to get crisp pickled vegetables.
The most important factor in getting crisp pickled vegetables is to start with fresh, just-picked vegetables. Overripe cucumbers make mushy pickles. Vegetables become soft as their pectin structure changes due to microbial activity, excess heat or improper handling. As each day passes, vegetables lose crispness. Once a vegetable is soft it cannot be made firm again.
It takes about 3 or 4 cucumbers to fill a pint jar. Each cucumber is about 4 - 5 inches long and you will cut off the ends so they will fit with 1/4-inch to spare..
I'm sure you can figure out how to wash the fruit in plain cold water.
You will need to cut the ends off (about 1/4-inch, the blossom harbors microbes that can cause softening) and then slice them lengthwise if you like spears.
You can also leave them whole or cut them cross-wise for bread-and-butter pickles.
Set them aside for use in step 8.
The dishwasher is fine for the jars; especially if it has a "sanitize" cycle. I get that going while I'm preparing everything else, so it's done by the time I'm ready to fill the jars. If you don't have a dishwasher, submerge the jars in a large pot (the canner itself) of water and bring it to a boil.
Be sure to let it go through the rinse cycle to get rid of any soap!
Fill the canner about 1/2 full of water and start it heating (with the lid on).
Put the lids into the small pot of boiling water for at least several minutes. Note: everything gets sanitized in the water bath (step 7) anyway, so this just helps to ensure there is no spoilage later!)
in a pot and bring to a boil. Be sure to use a NON-metal pot - or a coated metal (teflon, silverstone, enamel, etc.) without breaks in the coating. the metal reacts with the vinegar and makes the pickle solution turn cloudy.
Note: If more brine is needed, mix in same proportion. If brine is too tart, add sugar. Do not add water
Pack cucumbers into the clean quart canning jars. For extra flavor and appearances, to each jar, add
Pour boiling solution of vinegar and spices over cucumbers in sterile jars, leaving 1/2 inch headspace.
Seat the lid and hand-tighten the ring around them.
Or just put them in the fridge and they will keep for months. To can them as shelf-stable jars, put them in the canner and keep them covered with at least 1 inch of water. Keep the water boiling. Once the water returns to a boil, boil the jars for 15 minutes.
Type of pickling method
|Jar size||0 to 1,000 ft above sea level||1,001 to 6,000 ft above sea level|
|Quick process, (raw cucumbers put in the jar, hot liquid poured over them)-||pint||15 min||20 min|
After processing, take canner off heat. Remove lid. Wait 5 minutes before removing jars.
Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight) You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok.
When can you start eating the pickles? Well, it takes some time for the seasonings to be absorbed into the pickles. Pickles should be ready to eat in 6 weeks or so.
Reference: University of Oregon Extension Service
From left to right:
You can get all of the tools in a kit here:
This is the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce. This complete kit includes everything you need and lasts for years: the canner, jar rack, jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, and the bible of canning, the Ball Blue Book. It's much cheaper than buying the items separately. You'll never need anything else except jars & lids (and the jars are reusable)! There is also a simple kit with just the canner and rack, and a pressure canner, if you want to do vegetables (other than tomatoes). To see more canners, of different styles, makes and prices, click here!
Summary - Cost of Making Homemade Pickles - makes 6 pint jars, 16 oz each*
|Item||Quantity||Cost in 2021||Source||Subtotal|
|Cucumbers||4 lbs - about 3 or 4 per pint jar)||free from the garden, or $3.00 at a PYO||Pick your own||$3.00|
|Canning jars (pint size, wide mouth), includes lids and rings||6 pint jars||$7.00/dozen||Grocery stores (Publix, Kroger, Safeway, etc.)||$3.50|
Publix, Kroger, grocery stores
|Sugar||2 cups||$4.00 per 5 lb bag||Safeway,
Publix, Kroger, grocery stores
|Dill||6 heads||free or $2.00||Your garden or grocery store||$2.00|
|Pickle spice||2 tablespoons||$3.00 per package||Grocery stores (Publix, Kroger, Safeway, etc.)||$0.50|
or maximum of $1.83 per jar INCLUDING the jars - which you can reuse!
* - This assumes you already have the pots, pans, ladles, and reusable equipment. Note that you can reuse the jars! Many products are sold in jars that will take the lids and rings for canning. For example, Classico Spaghetti sauce is in quart sized jars that work with Ball and Kerr lids and rings. Note that the Classico's manufacturer does not recommend reuse of their jars: see what they have to say on this page:
[ Easy Home Canning Directions] [FAQs - Answers to common questions and problems] [Recommended books about home canning, jam making, drying and preserving!] [Free canning publications to download and print]
Above is the
2020 version of
the Ball Blue Book