Unsalted Pickles - you can make your own pickles (without brine) by boiling up 4 sprigs of fresh dill blossoms with seeds, 1 teaspoon of pickling spice, 1 tablespoon of sugar, and 1 cup of white vinegar and then pouring over enough sliced cucumbers to fill a quart jar. Cover, cool and refrigerate. This keeps for several weeks. The amount of sodium in this recipe is negligible.
