Low Carb Diet Pickles

Low Carb Diet Pickles

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Pickled cucumbers and gherkins are a great condiment for burgers, sausage rolls, and even on top of keto pizza. The reason I make my own is that most store-bought products contain sugar and other unhealthy additives. My mom preserves gherkins and makes them in batches of 40-60 jars - they last for months without refrigeration.

I prefer making refrigerator pickles because they are easier to prepare and less likely to get soft. I followed my mom's recipe but used a healthy low-carb sweetener instead of sugar. If you want to make pickles in batches and preserve them, The Kitchn has a great step-by-step guide.

Note that these pickles are not too sweet. If you prefer more sweetener, double the amount of Erythritol, or follow this refrigerated pickles recipe instead.

Nutrition facts in this recipe are estimated as most of the ingredients are only used for pickling.

4 days, 23 hours, 40 minutes

Hands-on 20 minutes Overall 3-5 days

Serving size pickle, 50 g/ 1.8 oz g

Allergy information for Low-Carb Refrigerator Gherkins

✔  Gluten free

✔  Dairy free

✔  Egg free

✔  Nut free

✔  Pork free

✔  Avocado free

✔  Coconut free

✔  Fish free

✔  Shellfish free

✔  Beef free

Pescatarian

Low FODMAP

Vegetarian

Vegan

Nutritional values (per serving, pickle, 50 g/ 1.8 oz g)

Net carbs 1.9 grams

Protein 0.5 grams

Fat 0.2 grams

Calories 16 kcal

Calories from carbs 65%, protein 18%, fat 17%

Total carbs 2.5 grams Fiber 0.6 grams Sugars 1.1 grams Saturated fat 0 grams Sodium 197 mg (9 % RDA) Magnesium 10 mg (2 % RDA) Potassium 102 mg (5 % EMR)

Ingredients (makes 1-quart/ 1 l jar)

• 12-14 pieces fresh gherkins (600 g/ 1.3 lb)
• 1 tsp whole peppercorns (about 20 pieces)
• 1 tsp whole mustard seeds
• 5 whole allspice
• 1 bay leaf
• 1 tsp dill seeds or few sprigs fresh dill
• 1 small white onion, sliced (70 g/ 2.5 oz)
• 2 cloves garlic, sliced
• 2-4 tbsp Erythritol or Swerve or 5-10 drops liquid Stevia
• 1 tsp salt (I like pink Himalayan)
• 2 cups water (480 ml/ 16 fl oz)
• 1 cup apple cider vinegar (8 fl oz/ 240 ml)

Other spices you can use (optional):

• juniper berries
• cloves
• fresh or ground turmeric
• celery seeds
• red pepper flakes

Instructions

1. Depending on the size and your preference, you can use whole cucumbers, sliced cucumbers or cut them into spears (sliced cucumber may get soft so keep that in mind).
2. Prepare the pickling brine. In a small saucepan, heat up 2 cups of water and a cup of vinegar. Once simmering, take off the heat and add Erythritol and salt. Stir until dissolved and set aside. Peel and slice the onion and garlic.
3. Place all the spices (sliced onion, garlic, peppercorns, mustard seeds, allspice, bay leaf and dill seeds) at the bottom of a large jar (I used a Fido jar).
4. Pack the cucumbers into the jar, add fresh dill (if used), and pour in the prepared brine. Let it cool to room temperature, cover with a lid and place in the fridge for at least 2 days to infuse with the spices.
   
5. Keep them in the fridge for up to 3 months.

Ingredient nutritional breakdown (per serving, pickle, 50 g/ 1.8 oz g)

Net carbs	Protein	Fat	Calories
Cucumber, fresh
0.7 g	0.3 g	0.1 g	6 kcal
Pepper, black, spices
0.1 g	0 g	0 g	1 kcal
Mustard seed, whole, spices
0 g	0.1 g	0.1 g	1 kcal
Allspice, dried, spices
0.1 g	0 g	0 g	0 kcal
Bay leaf, dried
0 g	0 g	0 g	0 kcal
Spices, dill seed
0.1 g	0 g	0 g	1 kcal
Onion, white, fresh
0.4 g	0.1 g	0 g	2 kcal
Garlic, fresh
0.2 g	0 g	0 g	1 kcal
Erythritol (natural low-carb sweetener)
0.1 g	0 g	0 g	0 kcal
Salt, sea salt
0 g	0 g	0 g	0 kcal
Water, still
0 g	0 g	0 g	0 kcal
Apple cider vinegar
0.2 g	0 g	0 g	4 kcal
Total per serving, pickle, 50 g/ 1.8 oz g
1.9 g	0.5 g	0.2 g	16 kcal

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Low Carb Diet Pickles

Source: https://ketodietapp.com/Blog/lchf/low-carb-refrigerator-pickles