MU Extension MU Extension       University of Missouri    ●    Columbia    ●    Kansas City       Rolla     ●    St. Louis

MissouriFamilies.org - Food Safety

 

Quick Answers

 

 

Can salt substitutes be used to make pickles for people on a low sodium diet?


Fermented (brined) pickles and sauerkraut cannot safely be made with a salt substitute or reduced amounts of salt since these products depend on salt for proper fermentation and production of acid to occur. Salt substitutes have a tendency to become bitter when heated, so we do not recommend using them in pickled products. Recipes for reduced-sodium sliced dill and sliced sweet pickles, along with a number of other pickled products containing reduced amounts of sodium, are in the "Complete Guide to Home Canning," Ag. Information Bulletin No. 539, which can be found on the National Center for Home Food Preservation website.

 

Caution: The salt used in making fermented and brined pickle products is vital to safety as well as texture. Do not attempt to reduce or eliminate salt in these recipes.
 

 

 

Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia

 

 

 

 

 

 

Last update: Tuesday, May 05, 2009

 

 


University of Missouri logo links to http://extension.missouri.edu

Site Administrator:
mofamweb@missouri.edu
Copyright  ADA  Equal Opportunity


MissouriFamilies is produced by the College of Human Environmental Sciences,
Extension Division, University of Missouri