Pickles for special diets

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Pickle products often contain large amounts of sodium or sugar, but many people are trying to reduce their intake of salt and sugar for health reasons. Fortunately, there are safe ways to reduce these ingredients in pickle recipes. Sodium is an essential ingredient in making fermented pickles, however it can safely be reduced in certain quick pickle recipes. Food scientists have also developed low sugar pickle recipes using sugar alternatives.

Below are guidelines for reducing sodium and sugar in pickle making as well as research-based safe recipes. For alternative sweeteners not discussed here, check with the manufacturer regarding safe use in home canning.

Pickling methods

There are two basic methods of pickling: brining, also called fermenting, and quick pickling.

Brined or fermented pickles

Brined or fermented pickles are made by submerging cucumbers or other vegetables in brine (a solution of salt and water) for several weeks. The high quantity of salt in the brine discourages most bacteria from growing. Lactic acid bacteria, which tolerate salt, slowly convert the carbohydrates in the cucumbers into lactic acid. Lactic acid preserves the pickles and gives them a good sour flavor.

The salt concentration used in the brining method is very important. Too little salt causes undesirable organisms to grow, spoiling the pickles. Too much salt kills the lactic acid bacteria and prevents acid formation. Use of reduced-sodium salt in fermented pickle recipes is not recommended. The specific properties of sodium chloride are required to produce a successful ferment. Salt cannot safely be reduced when making brined or fermented pickles.

After fermentation, brined pickles may be stored in the refrigerator or processed in a boiling water canner for long term storage.

Quick pickles

Quick pickles, also called fresh pack, are made by submerging cucumbers or other vegetables in a vinegar solution and processing them without a fermentation period. Some fresh pack pickles are soaked for several hours or overnight in a salt brine. This soaking pulls water out of the vegetables and helps them absorb the final pickling solution (vinegar, salt and other flavorings), but it is not long enough to allow for fermentation.

The key ingredient that ensures safety in quick pickles is the vinegar. Safe recipes should contain at least a 1:1 ratio of vinegar (standardized 5% acidity) to other liquids. Salt and sugar act primarily as flavoring ingredients, or they help create a firm texture. Salt and sugar can be removed or reduced from most quick pickles without affecting the safety of the product.

Quick pickles are processed in a boiling water canner to prevent spoilage during storage, and reliable recipes will list a processing time based on elevation and jar size. If the recommended processing time is less than 10 minutes, you should pre-sterilize the jars by boiling them for 10 minutes before packing the pickles. Do not use the low-temperature pasteurization method for processing pickles when making reduced sodium or reduced sugar pickles.

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Low or no-sodium pickle recipes

Reduced sodium sliced dill pickles (Yield: About 8 pints)

Ingredients:

• 4 lbs pickling cucumbers (3 to 5 inches)
• 6 cups vinegar (5%)
• 6 cups sugar
• 2 tbsp canning or pickling salt
• 1 ½ tsp celery seed
• 1 ½ tsp mustard seed
• 2 large onions, thinly sliced
• 8 heads fresh dill

1. Wash cucumbers and cut 1/16-inch lice off blossom end and discard.
2. Cut cumbers in ¼-inch slices.
3. Combine vinegar, sugar, salt, celery, and mustard seeds in large saucepan. Bring mixture to boiling.
4. Place 2 slices of onion and 1/2 dill head on bottom of each pint jar.
5. Fill jars with cucumber slices, leaving 1/2-inch headspace.
6. Add 1 slice of onion and 1/2 dill head on top.
7. Pour hot pickling solution over cucumbers, leaving 1/4-inch headspace.
8. Adjust lids and process according to the recommendations in table below.

Recommended process time for Reduced-sodium sliced dill pickles in a boiling-water canner.
		Process Time at Elevations of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 6,000 ft	Above 6,000 ft
Raw	Pints	15 min	20 min	25 min

Source: National Center for Home Food Preservation

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Reduced sodium sliced sweet pickles (Yield: About 4 to 5 pints)

Ingredients:

4 lbs (3- to 4-inch) pickling cucumbers

Brining solution:

• 1 qt distilled white vinegar (5 percent)
• 1 tbsp canning or pickling salt
• 1 tbsp mustard seed
• 1/2 cup sugar

Canning syrup:

• 1-2/3 cups distilled white vinegar (5 percent)
• 3 cups sugar
• 1 tbsp whole allspice
• 2-1/4 tsp celery seed

1. Wash cucumbers and cut 1/16 inch off blossom end, and discard.
2. Cut cucumbers into 1/4-inch slices.
3. Combine all ingredients for canning syrup in a saucepan and bring to boiling. Keep syrup hot until used.
4. In a large kettle, mix the ingredients for the brining solution.
5. Add the cut cucumbers, cover, and simmer until the cucumbers change color from bright to dull green (about 5 to 7 minutes).
6. Drain the cucumber slices.
7. Fill jars, and cover with hot canning syrup leaving 1/2-inch headspace.
8. Adjust lids and process according to the recommendations in the table below.

Recommended process time for Reduced-sodium sliced sweet pickles in a boiling-water canner.
		Process Time at Elevations of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 6,000 ft	Above 6,000 ft
Hot	Pints	10 min	15	20

Source: National Center for Home Food Preservation

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No sugar added sweet cucumber slices (Yield: About 4 or 5 pint jars)

Ingredients:

• 3½ pounds of pickling cucumbers
• Boiling water to cover sliced cucumbers
• 4 cups cider vinegar (5%)
• 3 cups Splenda®
• 1 tablespoon canning salt
• 1 cup water
• 1 tablespoon mustard seed
• 1 tablespoon whole allspice
• 1 tablespoon celery seed
• 4 one-inch cinnamon sticks

1. Wash cucumbers. Slice 1/16th-inch off the blossom ends and discard. Slice cucumbers into ¼-inch thick slices.
2. Pour boiling water over the cucumber slices and let stand 5 to 10 minutes.
3. Drain off the hot water and pour cold water over the cucumbers. Let cold water run continuously over the cucumber slices or change water frequently until cucumbers are cooled. Drain slices well.
4. Mix vinegar, 1 cup water, Splenda® and all spices in a 10-quart Dutch oven or stockpot. Bring to a boil.
5. Add drained cucumber slices carefully to the boiling liquid. Return to a boil.
6. Place one cinnamon stick in each jar, if desired.
7. With a slotted spoon, fill hot pickle slices into clean, hot pint jars, leaving ½-inch headspace.
8. Cover with boiling hot pickling brine, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed.
9. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
10. Process in a boiling water canner according to the recommendations in the table below.
11. Let cool, undisturbed, 12 to 24 hours and check for seals.

Recommended process time for No-sugar added sweet cucumber pickle Slices in a boiling-water canner.
		Process Time at Elevations of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 6,000 ft	Above 6,000 ft
Hot	Pints	10 min	15	20

Source: National Center for Home Food Preservation

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No sugar added pickled beets (Yield: About 8 pints)

Ingredients:

• 7 lbs. of 2- to 2-½-inch diameter beets
• 4 to 6 onions (2- to 2-½-inch diameter), if desired
• 6 cups apple cider or white distilled vinegar (5%)
• 1-½ teaspoons canning or pickling salt
• 2 cups Splenda® (optional)
• 3 cups water
• 2 cinnamon sticks
• 12 whole cloves

1. Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.
2. Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding of color. Wash thoroughly. Sort for size. Cover similar sizes together with boiling water and cook until tender (about 25 to 30 minutes). Caution: Drain and discard liquid.
3. Cool beets. Trim off roots and stems and slip off skins. Slice into ¼-inch slices. Peel, wash and thinly slice onions.
4. Combine vinegar, salt, Splenda®, and fresh water in large Dutch oven. Tie cinnamon sticks and cloves in cheesecloth bag and add to vinegar mixture. Bring to a boil. Add beets and onions. Simmer 5 minutes. Remove spice bag.
5. With a slotted spoon, fill hot beets and onion slices into clean, hot pint jars, leaving ½-inch headspace. Cover with boiling hot vinegar solution, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
6. Process in a boiling water canner according to the recommendations in the table below. Let cool, undisturbed, 12 to 24 hours and check for seals.

Variation: Pickled whole baby beets. Follow the directions above but use beets that are no more than 1- to 1-½ inches in diameter. Pack whole after cooking, trimming and peeling; do not slice.

Recommended process time for No sugar added pickled beets in a boiling-water canner. (Hot pack)
	Process Time at Altitudes of
Jar Size	0 - 1,000 ft	1,001-3,000 ft	3,001-6,000 ft	Above 6,000 ft
Pints	30 minutes	35 minutes	40 minutes	45 minutes

Source: National Center for Home Food Preservation

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No sugar added cantaloupe pickles (Yield: About 4 pints)

Ingredients:

• 6 lbs of 1-inch cantaloupe cubes (about 3 medium underripe cantaloupe)*
• 1 tsp crushed red pepper flakes
• 2 1-inch cinnamon sticks
• 2 tsp ground cloves
• 1 tsp ground ginger
• 4 ½ cups cider vinegar (5%)
• 2 cups water
• 3 cups Splenda®

* Select cantaloupe that are full size but almost fully green and firm to the touch in all areas including the stem area.

1. Wash cantaloupe and cut into halves; remove seeds. Cut into 1-inch slices and peel. Cut strips of flesh into 1-inch cubes. Weight out 6 pounds of pieces and place in large glass bowl.
2. Place red pepper flakes, cinnamon sticks, cloves and ginger in a spice bag and tie the ends firmly. Combine vinegar and water in a 4-quart stockpot. Bring to a boil, then turn heat off. Add spice bag to the vinegar-water mixture, and let steep for 5 minutes, stirring occasionally.
3. Pour hot vinegar solution and spice bag over melon pieces in the bowl. Cover with a food-grade plastic lid or wrap and let stand overnight in the refrigerator (about 18 hours).
4. Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.
5. Carefully pour off vinegar solution into a large 8-to-10-quart saucepan and bring to a boil. Add Splenda®; stir to dissolve. Add cantaloupe and bring back to a boil. Lower heat to simmer until cantaloupe pieces turn translucent; about 1 to 1¼ hours.
6. Remove cantaloupe pieces into a medium-sized stockpot, cover and set aside. Bring remaining liquid to a boil and boil an additional 5 minutes. Return cantaloupe to the liquid syrup and bring back to a boil.
7. With a slotted spoon, fill hot cantaloupe pieces into clean, hot pint jars, leaving 1- inch headspace. Cover with boiling hot syrup, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
8. Process in a boiling water canner according to the recommendations in table below. Let cool, undisturbed, 12-24 hours and check for seals.

Recommended process time for No sugar added cantaloupe pickles in a boiling-water canner. (Hot pack)
	Process Time at Altitudes of
Jar Size	0 - 1,000 ft	1,001-6,000 ft	Above 6,000 ft
Pints	15 minutes	20 minutes	25 minutes

Source: National Center for Home Food Preservation

Other resources

• Sauerkraut: Problems and solutions
• Pickles and relishes: Problems and solutions
• Pickle fact sheet

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Source: OSU Master Food Preserver Program