Prep 5 mins
Cook 5 mins
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!
- 3 cucumbers
- 1 small red onion, sliced thin
- 2 tablespoons black peppercorns
- 3 cups white wine vinegar
- 1 teaspoon dill
- 1 teaspoon sage (optional)
- 1 lemon, juice of
- 1 tablespoon sugar
- 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.
I appreciate these being low salt. Although not what I call a traditional "pickle" , they are a lovely cucumber salad. I found them nicely sweet/ tart/ tangy after the overnight marinade and the sage and dill added a nice touch. I followed your suggestion to add tomatoes the next day and it made a colorful side dish. Thank you for sharing the recipe!