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This pickled zucchini recipe was originally given to me by my very good friend, when she gave us a jar and we devoured it in the space of a few days. Clearly, she had no intention of being a slave to our pickle passion!
These pickles are crunchy, tangy, a bit sweet and have a lovely spiced undertone. They are super easy to make and only require a bit of patience. I tweaked the original recipe to make it low carb and, hand over my heart, I swear you can’t tell the difference.
We like to eat these pickles with a sharp cheddar cheese. Well, let’s be honest; we just like to eat these pickles. Enjoy!
Nutrition facts are estimated as some of the ingredients are only used for pickling (due to negligible effects on nutrition facts, I fully included them in the calculation). Only salt is counted partially to more accurately reflect the sodium content per serving (as listed in the KetoDiet App).
Hands-on Overall
Serving size 2 tbsp/ 50 g/ 1.8 oz
Nutritional values (per 2 tbsp/ 50 g/ 1.8 oz)
Net carbs2.5 grams
Protein0.8 grams
Fat0.3 grams
Calories22 kcal
Calories from carbs 63%, protein 20%, fat 17%
Total carbs3.3 gramsFiber0.8 gramsSugars2.4 gramsSaturated fat0.1 gramsSodium351 mg(15% RDA)Magnesium15 mg(4% RDA)Potassium205 mg(10% EMR)
Ingredients (makes 2 large jars)
- 1 kg small zucchini, sliced (2.2 lb)
- 2 medium yellow onions, sliced (220 g/ 7.8 oz)
- 1/4 cup salt (73 g/ 2.5 oz)
- 2/3 cup granulated Erythritol or Swerve (133 g/ 4.7 oz)
- 2 tsp celery seeds
- 1 tsp mustard seeds
- 1 tsp ground turmeric
- 1/2 tsp mustard powder
- 2 1/4 cups apple cider vinegar (530 ml/ 18 fl oz)
Instructions
- Wash your zucchini and trim the ends.
- Using a sharp knife or a mandolin, slice the unpeeled zucchini very thinly. Cut the onions into small wedges and separate the layers.
- Put the zucchini and the onion into a large bowl and sprinkle with the salt and cover with water.
- Leave for one hour, and then drain.
- Combine vinegar, Erythritol, and spices in a large saucepan and bring to the boil. Take saucepan off the heat.
- Place the drained zucchini mix into the vinegar and leave to soak for one hour.
- Return pan to the heart and bring to the boil. Reduce heat and simmer for three minutes.
- Spoon into sterilised jars, top off with the vinegar blend and cap tightly.
- Store in the refrigerator for up to 2 months.
Homemade Zucchini Pickles
Step by Step
Ingredients
- 1 kg small zucchini, sliced (2.2 lb)
- 2 medium yellow onions, sliced (220 g/ 7.8 oz)
- 1/4 cup salt (73 g/ 2.5 oz)
- 2/3 cup granulated Erythritol or Swerve (133 g/ 4.7 oz)
- 2 tsp celery seeds
- 1 tsp mustard seeds
- 1 tsp ground turmeric
- 1/2 tsp mustard powder
- 2 1/4 cups apple cider vinegar (530 ml/ 18 fl oz)
Instructions
- Wash your zucchini and trim the ends.
- Using a sharp knife or a mandolin, slice the unpeeled zucchini very thinly. Cut the onions into small wedges and separate the layers.
- Put the zucchini and the onion into a large bowl and sprinkle with the salt and cover with water.
- Leave for one hour, and then drain.
- Combine vinegar, Erythritol, and spices in a large saucepan and bring to the boil. Take saucepan off the heat.
- Place the drained zucchini mix into the vinegar and leave to soak for one hour.
- Return pan to the heart and bring to the boil. Reduce heat and simmer for three minutes.
- Spoon into sterilised jars, top off with the vinegar blend and cap tightly.
- Store in the refrigerator for up to 2 months.
Nutrition (per serving, 2 tbsp/ 50 g/ 1.8 oz)
Calories22kcal
Net Carbs2.5g
Carbohydrates3.3g
Protein0.8g
Fat0.3g
Saturated Fat0.1g
Fiber0.8g
Sugar2.4g
Sodium351mg
Magnesium15mg
Potassium205mg
Detailed nutritional breakdown (per 2 tbsp/ 50 g/ 1.8 oz)
| Total per 2 tbsp/ 50 g/ 1.8 oz |
| 2.5 g | 0.8 g | 0.3 g | 22 kcal |
| Zucchini (summer squash, courgette) |
| 1.1 g | 0.6 g | 0.2 g | 9 kcal |
| Onion, brown (yellow), raw |
| 0.7 g | 0.1 g | 0 g | 4 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Celery seeds, spices |
| 0.1 g | 0 g | 0.1 g | 1 kcal |
| Mustard seed, whole, spices |
| 0 g | 0 g | 0 g | 1 kcal |
| Turmeric, spices (dried, ground) |
| 0 g | 0 g | 0 g | 0 kcal |
| Mustard seed, ground (mustard powder), spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Apple cider vinegar |
| 0.3 g | 0 g | 0 g | 6 kcal |
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