Low Carb Crispy Pickled Vegetables
Transform your snacking game with this vibrant recipe for Low Carb Crispy Pickled Vegetables — a tangy and colorful medley of cauliflower, zucchini, radishes, green beans, and red bell pepper, infused with the bold flavors of garlic, dill, and aromatic spices. Perfectly tailored for low-carb diets, this recipe swaps out traditional sugar for erythritol, creating a healthier pickle brine without compromising on taste. With just 25 minutes of prep time, these veggies are quick to prepare and deliver a satisfying crunch with every bite. Ideal as a snack, a flavorful salad topper, or a zingy side dish, these refrigerator pickles need just 24 hours to develop their irresistible tang and spice. Refreshing, guilt-free, and packed with bold flavors, this recipe is a must-try for pickle enthusiasts and meal preppers alike!
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Recipe Information
Ingredients
- 250 grams Cauliflower
- 150 grams Zucchini
- 100 grams Radishes
- 100 grams Green beans
- 1 medium Red bell pepper
- 4 pieces Garlic cloves
- 10 grams Fresh dill
- 2 pieces Bay leaves
- 500 ml Water
- 250 ml White vinegar
- 1 tablespoon Salt
- 1 tablespoon Erythritol
- 1 teaspoon Mustard seeds
- 1 teaspoon Peppercorns
- 0.5 teaspoon Red pepper flakes
Instructions
Rinse and cut the cauliflower into small florets.
Slice the zucchini into half-moon shapes.
Cut the radishes into thin slices.
Trim the ends of the green beans.
Slice the red bell pepper into thin strips.
Peel and slice the garlic cloves thinly.
In a large pot, bring 500 ml of water, white vinegar, salt, erythritol, mustard seeds, peppercorns, and red pepper flakes to a boil. Let it simmer for 5 minutes to blend the flavors.
In a large mixing bowl, combine all the prepared vegetables and fresh dill.
Add the sliced garlic and bay leaves into the mix.
Pour the hot vinegar mixture over the vegetables and use a spoon to mix everything together well, ensuring all the vegetables are submerged.
Let the vegetables sit in the mixture at room temperature for 1 hour to cool down.
Transfer the cooled pickled vegetables into clean jars, ensuring they are packed tightly, but there is still a bit of space at the top.
Seal the jars with lids and refrigerate for at least 24 hours before serving to allow the flavors to develop fully.
Serve as a snack, a crunchy salad topping, or alongside your favorite main dishes.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.4 g | 4% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10024 mg | 436% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 29.8 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2157 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.
