KROM > wrote:
: the store had a sale on seedless cucumbers and they were pretty bitter to
: eat plain so I thought id give pickling a try.

: turned out awesome!

: I tried two different methods..cold and hot

: I like cold best as it?s a milder flavors and crisper pickle.

: so far I've pickled cucumbers and onions..both excellent.

: my brine has fairly low sodium so wife can eat them.

: it has fresh dill and dill seed..coriander seeds..black and whit pepper
: corns..fresh onion and garlic and a few drops liquid splenda for balance.

: people are going nuts over them at work asking me to bring in more and
: more..lol

: they don?t know it has low sodium and no sugar

: for lunch I will use a low carb tortilla and mustard and mayo and some of
: the onion and pickle and deli pastrami..very good!

: I am sad I never pickled before its so easy and good!

: KROM

If you are doing them low saalt, be careful to eat them reasonably proptly
and keep them refrigerated, as the salt is the preservative.

By the way traditional dill or kosher pickles contain no sugar. They
do, however, take quite a while to make and age properly.


Wendy