Keto Crispy Pickled Vegetables
Brighten up your keto meals with this irresistible recipe for Keto Crispy Pickled Vegetables! Packed with vibrant cucumbers, radishes, carrots, green beans, and red bell peppers, this low-carb dish transforms fresh, crunchy produce into a tangy, flavorful snack with the help of a perfectly spiced vinegar brine. Featuring bold aromatics like garlic, dill, mustard seeds, and red pepper flakes, these pickled vegetables boast layers of flavor, while erythritol keeps the recipe sugar-free and keto-friendly. Ready in just 30 minutes of prep and cooking time, this easy dish gets better with age—allowing the vegetables to soak up the brine overnight gives them an irresistible punch of zest. Perfect as a refreshing snack or a colorful side dish, these keto pickles are sure to become a staple in your fridge!
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Recipe Information
Ingredients
- 2 medium, sliced into sticks cucumber
- 10 whole, thinly sliced radishes
- 1 large, sliced into matchsticks carrot
- 200 grams, trimmed green beans
- 1 medium, seeded and julienned red bell pepper
- 3 whole garlic cloves
- 5 small dill sprigs
- 2 teaspoons mustard seeds
- 1 teaspoon black peppercorns
- 0.5 teaspoon red pepper flakes
- 2 cups white vinegar
- 1 cup water
- 2 tablespoons kosher salt
- 2 tablespoons erythritol
Instructions
Start by sterilizing a large glass jar or two smaller jars with lids. You can do this by boiling them in water for a few minutes and then letting them air dry.
Prepare the vegetables: Slice the cucumbers, radishes, and carrot. Seed and julienne the red bell pepper. Trim the green beans. Ensure all pieces are relatively uniform in size for even pickling.
Place the sliced vegetables, garlic cloves, and dill sprigs into the jar(s). Distribute them evenly if using multiple jars.
In a small saucepan, combine the white vinegar, water, kosher salt, and erythritol. Heat the mixture over medium heat, stirring occasionally, until the salt and erythritol have fully dissolved. This should take about 5 minutes.
Add mustard seeds, black peppercorns, and red pepper flakes to the saucepan and stir.
Bring the brine to a gentle simmer for another 5 minutes to help infuse the flavors.
Pour the hot brine over the vegetables, ensuring they are completely submerged. Leave some space at the top of the jar to allow for expansion.
Seal the jars with lids and let them cool to room temperature before refrigerating.
Allow the pickled vegetables to sit in the refrigerator for at least 24 hours before serving to let the flavors meld and the vegetables pickle. For best results, wait 48 hours.
Serve these keto crispy pickled vegetables as a snack or alongside your favorite keto dishes!
Nutrition Facts
Calories |
362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.0 g | 5% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4849 mg | 211% | |
| Total Carbohydrate | 81.2 g | 30% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 27.3 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2163 mg | 46% | |
*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.
