A quick and easy way to make your own Dill pickles without the added sodium. Option for jars are 2 large masons, reuse large glass jars or even put them in a glass container.

If you only want 1 jar, then simply half the recipe.

The texture is a crunch, with a flavourful hint of sweet, Dill Vinegar taste.

You can adjust your own dill pickles to have more garlic taste, or even spicy.

I served them with a side dip of my VEGAN DILL MAYONNAISE:

2 tbsp of vegan mayonnaise
1/2 tsp of dill weed spice
1/4 tsp onion powder
Mix all together well and adjust to your liking.

They can be ready to eat in 24 hours, but the taste gets so much more flavour sitting for 4-5 days more.

Will keep in the fridge for 1 month.

Make sure to give them a shake once in a while to blend all of the flavours each day.

Diet:

Great snack idea for when a munchie crunchy strikes you. Enjoy without all the calories or high salt to worry about.

Vegan, Vegetarian, plant based, celiac friendly, diabetic friendly, low sodium friendly, and some children love dill pickle friendly.

Dill Pickles No Salt - Vegan GF

Nutriment Health and Fitness

Vegan, Vegetarian, Dairy Free, Gluten Free, Diabetic Friendly, Sodium Friendly

Equipment

STOVE TOP
Large Pot
2 large mason jars or reuse large glass jars
Knife
cup, tbsp, tsp

Ingredients

8-10 Small Cucumbers, each sliced quarterly into 4 long spears
6-10 Large Garlic cloves, peeled and cut in half
2 1/2 cups Filtered water
3 tbsp Coconut Sugar
1 tbsp Coriander seeds or Coriander powder
2 tsp Mustard Seeds
3 tsp Dill Seeds
3 tsp Celery Seeds
1 tsp Anise Seeds
1 1/2 cups White Pickling Vinegar or White Vinegar will work as well
Bunch Fresh Dill or 2 container of Fresh Dill
You may need 1/4 - 1/2 cup of water to bring the liquid up to almost the top off each of the jars.

Instructions

Using the large pot, add the water, garlic, coconut sugar, and all the spices except the fresh dill and vinegar. Allow to come to a boil and stir frequently. Take off the burner and allow to cool for 15 minutes.
Wash and Cut each cucumber into quarters lengthwise.
Wash the Dill and hand wash the jars.
Fill each of the 2 jars by splitting in half the amount of each of the dill, cucumbers, Vinegar, and the slightly cooled water and herb garlic mix., Does not have to be perfect.
You may need 1/4 - 1/2 cup of water to bring the liquid up to almost the top off each of the jars.
Add the lids and give them a good shake to mix up well.
Note: Check and Press the pickle spears down that are peaking up over the liquid as best that you can. The tips of some are fine if they are not in the liquid
Leave out on the counter for 1 hour, give it another shake to mix up well and put them in the fridge.
Allow the flavours to fuse together for 24 hours. Give the bottles a shake a few times per day. They are ready to eat.
Every day give the bottles a shake. The taste gets so much better as time goes by especially by day 5 -7.
Store in fridge for up to 1 month.

Notes

Note:

If you only want 1 jar, then cut the recipe in half.

You can adjust your own dill pickles to have more garlic taste, or even spicy.

I served them with a side dip of my VEGAN DILL MAYONNAISE:

2 rounded tbsp of vegan mayonnaise
1/2 tsp of dill weed
1/4 tsp onion powder
Mix well and enjoy as a dip for gf crackers, sliced vegetables, tortillas, and even as a spread.

Diet:

Enjoy as a snack without all the calories when you get the crunchy munchies.

Keyword appetizer, coconut sugar, cucumbers, Dairy-Free, dill pickles, garlic, gluten free, no salt, pickling vinegar, recipe, snack, vegan, vegetarian, white vinegar

Tried this recipe?Let us know how it was!