Homemade Low-Carb Zucchini Pickles

Step 1Wash your zucchini and trim the ends.

Step 2Using a sharp knife or a mandolin, slice the unpeeled zucchini very thinly. Cut the onions into small wedges and separate the layers.

Step 3Put the zucchini and the onion into a large bowl and sprinkle with the salt and cover with water.

Step 4Leave for one hour, and then drain.

Step 5Combine vinegar, Erythritol, and spices in a large saucepan and bring to the boil. Take saucepan off the heat.

Step 6Place the drained zucchini mix into the vinegar and leave to soak for one hour.

Step 7Return pan to the heart and bring to the boil. Reduce heat and simmer for three minutes.

Step 8Spoon into sterilised jars, top off with the vinegar blend and cap tightly.

Step 9Store in the refrigerator for up to 2 months.