Low-Sodium Sugar-Free Pickles
These low-carb pickles will keep in the refrigerator for up to two months as long as they stay covered. Try this homemade pickle recipe instead of the sodium-packed pickles from the grocery store.
-
- Prep time
- 15 min
-
- Servings
- 10 Servings
-
- Serving size
-
6 pickles
Ingredients
- white vinegar
- 1 1/2 cup
- 1 1/2 cup
- black peppercorns
- 1 tsp
- 1 tsp
- coriander seeds
- 1 tsp
- 1 tsp
- dry dill or 2 Tbsps. fresh dill
- 1 tbsp
- 1 tbsp
- stevia
- 2 tbsp
- 2 tbsp
- salt
- 1/2 tsp
- 1/2 tsp
- red pepper flakes (crushed, optional)
- 1/4 tsp
- 1/4 tsp
- cucumber(s) (sliced to 1/4 inch rounds (about 60 slices))
- 2
- 2
- onion(s) (thinly sliced)
- 1/2
- 1/2
- garlic (thinly sliced)
- 2 clove
- 2 clove
Recommended for You
-
Cheesy Cauliflower Tots
20 min7 -
Pickled Brussels Sprouts
20 min5 min8 -
Directions
-
Combine vinegar, peppercorns, coriander seeds, dill, Stevia, salt, and pepper flakes (optional) in a medium saucepan over high heat. Bring to a boil. Then turn off the heat and set aside.
-
Combine the cucumbers, onions, and garlic, and tightly pack into a quart-sized glass jar with a lid or a Tupperware container with a lid. Pour the hot liquid over the cucumbers and onions, and ensure all vegetables are completely submerged.
-
Close the lid tightly and refrigerate for at least 1 day before serving.