This pickle 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!
Nutritional values (per serving, 2 tbsp/ 50 g/ 1.8 oz)
|of which Saturated||0.1||grams|
|Magnesium||15||mg (4% RDA)|
|Potassium||206||mg (10% EMR)|
Macronutrient ratio: Calories from carbs (63%), protein (20%), fat (17%)
Ingredients (makes 2 large jars)
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.
- 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.
Once opened, store in the refrigerator for up to 2 months.
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