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Dill Pickles No Salt Recipe Vegan GF

Dill Pickles No Salt - Vegan GF

Nutriment Health and Fitness
Vegan, Vegetarian, Dairy Free, Gluten Free, Diabetic Friendly, Sodium Friendly
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Prep Time 15 minutes
Infusing Taste Fridge Time 2 days
Total Time 2 days 15 minutes
Course Snack
Cuisine American
Servings 12 Serving

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
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