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These sugar-free pickles are so good! The recipe is based on my Homemade Pickled Gherkins, a family recipe my mom has been making ever since I can remember. I simplified it and used sliced cucumber instead of whole gherkins, similar to Naomi's crispy Low-Carb Zucchini Pickles.
These pickles are the perfect topping for keto burgers and a great addition to sandwiches made with low-carb bread. Enjoy!
Note: 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).
Hands-on Overall
Serving size 1 oz/ 28 g
Nutritional values (per 1 oz/ 28 g)
Net carbs1.1 grams
Protein0.2 grams
Fat0.1 grams
Calories10 kcal
Calories from carbs 77%, protein 15%, fat 8%
Total carbs1.4 gramsFiber0.2 gramsSugars0.8 gramsSaturated fat0 gramsSodium700 mg(30% RDA)Magnesium5 mg(1% RDA)Potassium66 mg(3% EMR)
Ingredients (makes 600 ml jar)
- 1 cup apple cider vinegar or white wine vinegar (240 ml/ 8 fl oz)
- 2 tbsp fresh lime juice (30 ml)
- 1/2 cup Sukrin Gold, Swerve or Erythritol (80 g/ 2.8 oz)
- 1 tbsp sea salt
- 1 large cucumber (300 g/ 10.6 oz)
- 1 small red chile pepper, sliced
- 5-6 sprigs of fresh dill or fennel fronds
Instructions
- Prepare the pickle juice. In a small saucepan, mix the vinegar and lime juice.
- Heat up just until hot but not boiling. Add the sweetener (I used brown sugar substitute) and salt. Stir until all of the sweetener and salt are dissolved. Let it cool to room temperature.
- Thinly slice the cucumber using a hand slicer or a food processor using a slicing blade.
- Place the sliced cucumber into a sealable jar. Add the chilies and dill.
Note: I used one 500 ml/ 18 fl oz fido jar which was too small. You should use a 600 ml/ 20 fl oz jar.
- Pour over the pickle juice, seal with a lid and refrigerate for at least one hour before serving. Keep refrigerated for up to 2 weeks.
Quick & Easy Refrigerator Pickles
Step by Step
Ingredients
- 1 cup apple cider vinegar or white wine vinegar (240 ml/ 8 fl oz)
- 2 tbsp fresh lime juice (30 ml)
- 1/2 cup Sukrin Gold, Swerve or Erythritol (80 g/ 2.8 oz)
- 1 tbsp sea salt
- 1 large cucumber (300 g/ 10.6 oz)
- 1 small red chile pepper, sliced
- 5-6 sprigs of fresh dill or fennel fronds
Instructions
- Prepare the pickle juice. In a small saucepan, mix the vinegar and lime juice.
- Heat up just until hot but not boiling. Add the sweetener (I used brown sugar substitute) and salt. Stir until all of the sweetener and salt are dissolved. Let it cool to room temperature.
- Thinly slice the cucumber using a hand slicer or a food processor using a slicing blade.
- Place the sliced cucumber into a sealable jar. Add the chilies and dill.
Note: I used one 500 ml/ 18 fl oz fido jar which was too small. You should use a 600 ml/ 20 fl oz jar.
- Pour over the pickle juice, seal with a lid and refrigerate for at least one hour before serving. Keep refrigerated for up to 2 weeks.
Nutrition (per serving, 1 oz/ 28 g)
Calories10kcal
Net Carbs1.1g
Carbohydrates1.4g
Protein0.2g
Fat0.1g
Saturated Fat0g
Fiber0.2g
Sugar0.8g
Sodium700mg
Magnesium5mg
Potassium66mg
Detailed nutritional breakdown (per 1 oz/ 28 g)
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