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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.
Hands-on Overall
Serving size pickle, 50 g/ 1.8 oz g
Nutritional values (per serving, pickle, 50 g/ 1.8 oz g)
Net carbs1.9 grams
Protein0.5 grams
Fat0.2 grams
Calories16 kcal
Calories from carbs 65%, protein 18%, fat 17%
Total carbs2.5 gramsFiber0.6 gramsSugars1.1 gramsSaturated fat0 gramsSodium197 mg(9% RDA)Magnesium10 mg(2% RDA)Potassium102 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
- 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).
- 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.
- 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).
- 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.
- 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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