It is safe to make and can pickles without salt as long as there is at least a 1:1 ratio of vinegar to water in the recipe. The flavor and crispness of the pickles might not be top quality but they would be safe. Do not make fermented pickles without the right amount of salt.

If you go the the FCH Food Preservation website:http://extension.oregonstate.edu/fch/food-preservation we have two publications you might be interested in.

Under vegetables:  SP 50-553 Low Salt pickles you will find some tested recipes

Also SP50-1004 Guidelines for using Atmospheric Canners is a newly released publication with up to date research on using steam canners.

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Nellie Oehler

Thank you so much, Nellie! I replied to your email before I saw the note to not reply there. You and I went to Camp Myrtlewood together, many years ago. Glad to know that you are still involved with the Extension Service. Thanks again, Gwen Panter Butler

What a small world Gwen.   Camp Myrtlewood is still going strong.  Went by there last year on my way to Coos County Fair to judge.  Brought back many fond memories. 

Yes still working with the Master Food Preserver Program in Lane County, even though I am suppose to be retired.  We have a wonderful group of volunteers so love my job. 

Hope you enjoy the pickles. 

Nellie Oehler