Pickles… My greatest obsession. I love them so! But of course, with an amine allergy, they’re impossible to eat. Here’s a quick and easy low-amine dill pickle substitute recipe that will leave your taste buds satisfied and your pickle craving fulfilled.
1 English cucumber
1/4 tsp ascorbic acid
1/2 tsp dill
3 Tbsp salt
- Wash cucumber and cut ends off.
- Use a mandoline to slice cucumber very thinly – the thinner you slice them, the faster they’ll pickle.
- Put all cucumber slices in a tupperware with a good seal. Cover in salt and rub salt into the cucumber slices.
- Close tupperware and put in fridge for at least 12 hours, taking out to shake tupperware occasionally.
- When cucumber slices have reached a flexible pickle consistency, drain into a colander.
- Run water over low-amine pickle substitute and massage, to get salt out. Massage and massage, squeezing the water out firmly. After a few rinses, taste. When the salt content tastes right to you, squeeze all water out of the pickle substitutes and place in bowl.
- Add ascorbic acid and dill. Mix well and taste. Add more ascorbic acid or dill as needed, but note that a little goes a long way!
- Enjoy your dill pickle substitutes!
Very Low Amine: cucumber, ascorbic acid, salt, dill
- Grilled Cod with Dill and Garlic (aminerecipes.com)