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Low sodium dill pickles

Low Sodium Dill Pickles

  • Author: JasonN
  • Total Time: 15 minutes
  • Yield: 12 servings


Fresh, vibrant and loaded with flavor, these homemade dill pickles are big on taste and low in sodium. Perfect to enjoy with a sandwich or as a snack and not worry about high sodium content.


  • 34 pickles or kirby cucumbers, cut into wedges
  • 1 cup cold water
  • ¾ cup apple cider vinegar
  • 1 ½ tablespoons pickling spice (without salt)
  • 1 tablespoon granulated sugar
  • 6 sprigs fresh dill
  • 2 garlic cloves


  1. In a small saucepan, bring the water, vinegar, pickling spice, and granulated sugar to a boil.
  2. Remove from heat, and let sit for 5 minutes.
  3. Tightly pack the pickle spears, dill, and garlic cloves into a clean 1 quart mason jar.
  4. Pour the brine over the pickles, and let come to room temperature.
  5. Cover tightly with a lid and refrigerate for at least 24 hours for the best flavor.
  6. Store in the refrigerator for up to 2 weeks.
  • Prep Time: 5 min
  • Cook Time: 10 min
  • Category: Side dish
  • Method: Stovetop
  • Cuisine: American