Michigan
State University Extension
Preserving
Food Safely - 01600956
10/13/97
Recipes for pickles with reduced sodium content are
provided in the data base. In the making of fresh-pack
pickles, cucumbers are acidified quickly with vinegar. Use
only tested recipes formulated to produce the proper
acidity. While these pickles may be prepared safely with
reduced or no salt, their quality may be noticeably lower.
Both texture and flavor may be slightly, but noticeably,
different than expected. You may wish to make small
quantities first to determine if you like them.
The salt used in making fermented sauerkraut and
brined pickles not only provides characteristic flavor but
also is vital to safety and texture. In fermented
foods, salt favors the growth of desirable bacteria while
inhibiting the growth of others. Caution: Do not attempt
to make sauerkraut or fermented pickles by cutting back on
the salt required.
