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People interested in reducing their sodium intake can use low-salt pickle recipes. You can make fresh-pack pickles without salt, but not fermented (brined) pickles or sauerkraut. Salt decreases the growth of some bacteria and molds. To make pickles safe, no-salt pickles should contain at least a 1:1 vinegar/water ratio, and each jar of pickles should contain at least one-fourth cup of vinegar per pint jar of pickles.



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Last updated October 25, 2004