Keto Classic Pickled Vegetables
Elevate your snack game with our "Keto Classic Pickled Vegetables"—a vibrant medley of cauliflower florets, carrot sticks, crisp cucumber slices, and tender radishes steeped in a tangy, sugar-free brine. Perfectly tailored for keto enthusiasts, this low-carb recipe uses erythritol for a guilt-free hint of sweetness, paired with the bold flavors of mustard seeds, dill seeds, garlic, and bay leaves. Quick to prepare and packed with crunch, these homemade pickles are an ideal keto-friendly side dish, salad topping, or savory snack. Ready in just 24 hours, these jars of tangy goodness are best enjoyed after a 48-72 hour flavor infusion. Optimize your meal planning with this simple yet delicious recipe—perfect for anyone seeking a healthy, refreshing treat!
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Recipe Information
Ingredients
- 200 grams Cauliflower florets
- 100 grams Carrot sticks
- 100 grams Cucumber, sliced
- 100 grams Radishes, halved
- 240 ml White vinegar
- 120 ml Apple cider vinegar
- 480 ml Water
- 2 tablespoons Erythritol
- 1 tablespoon Salt
- 1 teaspoon Dill seeds
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Black peppercorns
- 4 Garlic cloves, sliced
- 2 Bay leaves
Instructions
Wash all vegetables thoroughly. Prepare the cauliflower by breaking it into small florets. Cut carrots into sticks, slice cucumbers, and halve the radishes.
Use a large saucepan to combine white vinegar, apple cider vinegar, water, erythritol, and salt. Stir the mixture well over medium heat until the erythritol and salt have dissolved, then remove from heat.
Add dill seeds, mustard seeds, black peppercorns, garlic slices, and bay leaves into the warm brine. Allow the brine to cool slightly.
Evenly distribute the prepared vegetables into sterilized glass jars, leaving some space at the top.
Pour the warm brine over the vegetables, ensuring they are completely submerged. Tap the jars gently to remove any air bubbles before sealing them tightly.
Refrigerate the sealed jars for at least 24 hours before consuming to allow the flavors to develop. For best results, let them pickle for 48-72 hours.
Store the pickled vegetables in the refrigerator and consume them within two weeks for optimal freshness.
Nutrition Facts
Calories |
262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 7408 mg | 322% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 12.6 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1691 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
