Quick Pickling and Dialysis

If you are anything like my mom, she had a lot of snack foods that were instantly out the door once she started her journey with kidney disease. One of her favorites: pickles. We’ve been experimenting off and on with different types of pickling, and different seasonings to give them unique flavors of their own. We haven’t been able to get an exact dill pickle dupe just yet, but I’ll post my closest attempt. This recipe makes 12 servings that are about 8 calories each, and have 1.6mg of sodium, 39.5 mg of phosphorous, and 7.9mg of potassium.

Tip: Use a sandwich-sized bag with a few inches of water in it as a weight to keep your pickles submerged. It can be ziplock or not, but make sure you put the edges over the lip of the jar so water doesn’t get into your pickle mixture.

I found this page from The Kitchn extremely helpful when trying to come up with a recipe for mom. It has a basic recipe to follow that I’ll make a flow chart of and post here soon. I hope these resources help you reclaim one of the foods you love and miss.