Fast Dill Pickle Substitute

Dill Pickle Substitute (low-amine, gluten-free, soy-free, nut-free, dairy-free, paleo, vegetarian, vegan, low-fat, low-carb, no preservatives) photo

Low-Amine Dill Pickle Substitute

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!

AMINE BREAKDOWN:

Very Low Amine: cucumber, ascorbic acid, salt, dill

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47.606209 -122.332071Published in:

on July 10, 2012 at 9:13 am  Comments (8)
Tags: Cooking, Cucumber, dill, food, pickle, pickles, recipes, tsukemono

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