Managing Sodium: How to Enjoy Mixed Pickle on a Low-Salt Diet
For those monitoring sodium intake, enjoying traditional pickle requires strategy.
Rinse Before Eating: A quick rinse under water can remove surface salt.
Dilute the Portion: Mix a small amount of pickle into a larger portion of plain yogurt or chutney to spread the flavor and salt.
Make a Low-Salt Version at Home: Use lemon juice or vinegar as the primary preservative and drastically reduce added salt, relying on herbs and spices for flavor.
Choose Pickles with Other Acids: Pickles preserved primarily in vinegar or citrus juice often use less salt than oil-based, fermented versions.
It's also crucial to account for the pickle's salt in your overall daily meal plan. Enjoy it consciously and in very small quantities. For those with strict restrictions, seeking out specifically formulated "low-sodium" options from a health-focused mixed pickle is the safest bet.