Michigan State University Extension
Preserving Food Safely - 01600956
10/13/97

### PICKLES WITH REDUCED SALT CONTENT

        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.

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