Shelton'S Sodium Free Dill Pickle Slices

• 2 Seedless Cucumbers
• 4 Cups Distilled White Vinegar
• 1 & 1/2 3 oz. canisters of Salt Substitute (NuSalt /Morton/ NoSalt)
• 1/2 Cup of Garlic Pepper
• 1/2 Cup of Dill Weed
• 1 large jar or canister

1. Cucumbers
2. Wash cucumbers in hot and cold water for about 1 minute and wipe with paper towel when complete. On a plate, slice cucumbers in thick "chip" manner until both are completely sliced. Place aside for the moment.
3. Brine
4. Mix salt substitute, garlic pepper, and dill weed together in a bowl. Pour vinegar in the jar or canister. Next, pour the dry ingredients in the vinegar and mix together very well. Taste the brine for the flavor of salinity. If you require more, please add more. There is no harm in this sodium-free salt. The stronger your brine, the less time it will take for your cucumbers to transform into pickles.
5. Mixing the Cucumbers and Brine
6. Pour the sliced cucumbers in the brine making sure that all of them are submerged as much as possible and stir them well to guarantee that every slice has been inundated with the brine. Place top on your jar or container and place in the refrigerator. The pickles should chill at least six to eight hours before consuming, however the longer you allow these cucumbers to marinate, the stronger and more flavorful they will be.

cucumbers, white vinegar, canisters of salt substitute, garlic pepper, canister

Taken from www.epicurious.com/recipes/member/views/sheltons-sodium-free-dill-pickle-slices-50138097 (may not work)