by KetoDietApp.com
Step 1Prepare the pickle juice. In a small saucepan, mix the vinegar and lime juice.
Step 2Heat 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.
Step 3Thinly slice the cucumber using a hand slicer or a food processor using a slicing blade.
Step 4Place 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.
Step 5Pour over the pickle juice, seal with a lid and refrigerate for at least one hour before serving. Keep refrigerated for up to 2 weeks.