latoscana added over 1 year ago

There are a couple of options. One is to brine the pickles, then soak in water to desalt them, and then immerse in a brine that includes sugar, along with less salt and vinegar. Other recipes start out with the sugar, along with the salt and vinegar. There are a number of spices you can add to create a less sharp and salty flavor, such as cloves and cinnamon. Check the Ball Blue Book or other canning book for specific directions, especially for the desalting steps.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Sagegreen added over 1 year ago

Latoscano gives great advice here. You could also look into lacto fermentation where you use salt and pressure with no vinegar!

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

susan g added over 1 year ago

Macrobiotic recipes for pickled cucumbers so not use vinegar (or sugar). Pack fresh Kirby cucumbers in a jar or crock, add fresh dill, garlic, and a brine (1 tsp salt per cup water, bring just to a boil). Cover, add a weight and leave 10 - 14 days, then refrigerate. I have recipes in The Book of Whole Meals (Annemarie Colbin) and Whole World Cookbook (East West Journal). Very straightforward.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content