Low Carb Classic Pickled Vegetables
Brighten up your meals with this irresistible Low Carb Classic Pickled Vegetables recipe! Packed with crunchy cauliflower, vibrant green beans, crisp carrot sticks, and sweet red bell pepper slices, this quick and easy pickling method combines wholesome goodness with robust flavors. A tangy white vinegar brine enhanced with aromatic garlic, zesty mustard seeds, and fresh dill creates the perfect balance of sweet and savory—powered by Erythritol for a keto-friendly twist. Ready in just a few minutes of hands-on prep, these pickled vegetables are an ideal low-carb snack, side dish, or topping for salads and sandwiches. Plus, it’s a great way to preserve seasonal veggies while adding a healthy dose of probiotics to your diet.
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Recipe Information
Ingredients
- 1 cup Cauliflower florets
- 1 cup Green beans, trimmed
- 1 cup Carrot sticks
- 1 cup Red bell pepper, sliced
- 2 cups White vinegar
- 1 cup Water
- 2 tablespoons Erythritol
- 2 tablespoons Salt
- 1 teaspoon Mustard seeds
- 1 teaspoon Whole black peppercorns
- 1 Bay leaf
- 2 Garlic cloves, peeled and sliced
- 4 Fresh dill sprigs
Instructions
Start by sterilizing a quart-sized mason jar with its lid by boiling them in water for 10 minutes. Remove and let air-dry completely.
In a medium saucepan, combine white vinegar, water, erythritol, and salt over medium-high heat. Stir until the erythritol and salt dissolve completely. Let the mixture come to a boil, then remove from heat.
Add mustard seeds, peppercorns, bay leaf, and garlic slices into the sterilized jar.
Begin layering the jar with cauliflower florets, green beans, carrot sticks, and red bell pepper slices, alternating the layers with fresh dill sprigs until all vegetables are packed tightly.
Carefully pour the hot vinegar brine over the vegetables in the jar, leaving about 1/2 inch of headspace at the top. Tap the jar gently on the counter to release any air bubbles and add more brine if necessary.
Seal the jar tightly with the lid and let it cool to room temperature. Once cooled, refrigerate the jar for at least 24 hours to allow the flavors to meld. For best results, wait 48 hours before enjoying.
Serve cold as a low-carb snack or side dish. Keep refrigerated and consume within 3 weeks for optimal freshness and taste.
Nutrition Facts
Calories |
364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 14566 mg | 633% | |
| Total Carbohydrate | 73.4 g | 27% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 22.2 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2236 mg | 48% | |
*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.
