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

Pickles, pickles, pickles, and all Low-Amine


Low-Amine "Soy Sauce" Carrot Pickles, Low-Amine Cucumber Pickles, and Low-Amine "Kimchee" Radish Pickles (photo)

Low-Amine "Soy Sauce" Carrot Pickles, Low-Amine Traditional Cucumber Pickles, and Low-Amine "Kimchee" Radish Pickles.

I made three kinds of low-amine pickles last week. All are made with low-amine ingredients (carrot, cucumber, and radish), and prepared in a low-amine method. The vegetables had to salt in the fridge overnight, but that’s about the most ageing these low-amine pickles did.

6 medium carrots

4 large pickling cucumbers (or one narrow English cucumber)

1 bunch radishes

1/4 C salt

1 1/2 tsp ascorbic acid

1 Tbsp soy sauce substitute

1 Tbsp sesame oil substitute

1 Tbsp sugar

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp cayenne powder

1 green onion, green parts only

  • Wash and cut all vegetables and keep separate. You can do yours however you’d like, but I sliced the cucumbers and radishes thinly, and julienned the carrots. Remember to keep them thin.
  • Salt liberally and rub salt into vegetables.
  • Let sit in salt overnight. Give them the occasional rubbing/mixing, and drain off excess liquids that have collected, if you can.
  • Rinse off vegetables very well. I rinse them at least three times each and give the vegetables a firm massage and squeezing out, to remove as much salt and water as possible. Continue repeating this until they are slightly salty, but not unpalatable.
  • Coat vegetables in about 1/2 tsp ascorbic acid each, or to taste. It should have a  “pickled” taste, but not be too tart.
  • Add sugar, soy sauce substitute and sesame oil substitute to the carrots and mix together very well, until sugar dissolves completely.
  • Slice one green stem of green onion into very thin rings and set aside.
  • Add garlic powder, onion powder, and cayenne to radishes. Mix well, and add green onion slices in. Toss together.
  • Present together on a dish, or separately. Chill until used. They will keep for a few days in the fridge.
Pickled carrots, pickled cucumbers, pickled radishes (photo).

Pickled carrots, pickled cucumbers, pickled radishes, all done low-amine.

AMINE BREAKDOWN:

Very Low Amine: carrot, cucumber, radish, salt, ascorbic acid, garlic powder, onion powder, green onion 

Low Amine: soy sauce substitute, sesame oil substitute, sugar

Very High Amine: cayenne powder

Related articles

Tsatsiki / Tzatziki (low-amine, gluten-free, soy-free, dairy-free, nut-free, low-carb, low-fat, paleo, vegan, vegetarian)

Tsatsiki / Tzatziki Substitute Made with Cashews (photo)

Tsatsiki / Tzatziki made with Cashews (low-amine, gluten-free, soy-free, dairy-free, egg-free, tomato-free, paleo, low-carb, vegetarian, vegan).

Tsatsiki is a wonderful sauce to serve with many dishes. I like it with vegetables, or with lamb or chicken. Below are two variations on tzatziki recipes. You can use either mint or dill, depending on your preference in flavors, and vary the amount of cucumber you want to use, depending on your own personal preferences. One recipe is low-amine and dairy-free, and the other is vegan (nut-based).
Grated Cucumber for Tzatziki (photo)

Grated Cucumber for Tzatziki. It's better with larger shreds, but I don't have a less-fine grater.

YOGURT-BASED TSATSIKI (nut-free)
1 C plain yogurt
1/4 C English cucumber, grated
1 1/2 tsp mint or dill
1/4 tsp salt
4-6 medium cloves garlic, pressed
Ascorbic acid, to taste
  • Squeeze water out of cucumber.
  • Mix together all ingredients and let flavors mingle for a bit. Serve cold.
NUT-BASED TSATSIKI (dairy-free)
3/4 C raw cashews
1/2 C water
1/4 C English cucumber, grated
1 1/2 tsp mint or dill
1/4 tsp salt
4-6 medium cloves garlic, pressed
1 1/2 tsp ascorbic acid

  • Soak cashews in warm water. Let sit for at least two hours.
  • Drain cashews, and blend them in a food processor with garlic.
  • Add a little bit of water at a time, stopping to scrape down sides. Process until very smooth and all the water has been added (it should reach the consistency of a slightly thin yogurt – if it has reached this point without adding all the water, stop adding water).
  • Squeeze liquid out of cucumber.
  • Add cucumber, dill/mint, salt, and ascorbic acid. Mix well.
  • Chill in the fridge for at least a half hour.
AMINE BREAKDOWN:
Very Low Amine: cucumber, mint, dill, salt, garlic, ascorbic acid, water
Low Amine: yogurt, cashews