Low Carb Classic Dill Pickle Cucumbers
Discover the tangy, crisp delight of **Low Carb Classic Dill Pickle Cucumbers**, the ultimate homemade pickling recipe perfect for snacking or adding zesty flavor to any meal. Crafted with fresh Kirby cucumbers, aromatic dill, garlic, and a medley of spices like peppercorns and red pepper flakes, this recipe delivers robust, mouthwatering flavor with minimal carbs. A quick, 15-minute prep transforms simple ingredients into vibrant, refrigerator pickles ready to enjoy in just 24 hours. The recipe features an easy vinegar brine that ensures perfectly balanced sour and salty notes, complemented by a subtle spice kick. Whether served alongside a low-carb dish or as a crunchy snack, these DIY pickles are a healthy, guilt-free way to savor classic dill pickle goodness. Perfectly customizable and suitable for keto or low-carb diets, this quick-pickle recipe is your ticket to creating a flavorful condiment that’s as fresh as it gets!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Kirby cucumbers
- 1 bunch Fresh dill
- 3 cloves Garlic cloves
- 2 cups Water
- 1 cup White vinegar
- 2 tablespoons Kosher salt
- 1 tablespoon Whole black peppercorns
- 0.5 teaspoon Red pepper flakes
- 1 whole Bay leaf
Instructions
Wash the cucumbers thoroughly and slice them into spears or rounds based on your preference.
In a small pot, combine the water, white vinegar, kosher salt, and bring the mixture to a boil, stirring until the salt is dissolved. Allow it to cool to room temperature.
Peel the garlic cloves and lightly crush them using the side of a knife.
In a clean quart-sized jar, layer the cucumber spears with sprigs of fresh dill, crushed garlic cloves, whole black peppercorns, red pepper flakes, and the bay leaf.
Carefully pour the cooled vinegar mixture over the cucumbers in the jar, making sure they are completely submerged.
Seal the jar with a lid and place it in the refrigerator. Let the cucumbers sit for at least 24 hours before consuming to develop a full, flavorful pickle taste.
These low carb dill pickles can be stored in the refrigerator for up to two weeks.
Nutrition Facts
Calories |
169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.4 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3602 mg | 157% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 8.0 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1366 mg | 29% | |
*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.
