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How to Make 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.
15 min prep time
10servings
6 pickles
Print Recipe >
Step-By-Step Instructions:
-
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.
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Close the lid tightly and refrigerate for at least 1 day before serving.
Nutrition facts
10 Servings
-
Serving Size
6 pickles
- Amount per serving Calories 25
- % Daily value*
-
Total Fat
0g
0%
- Saturated Fat 0g 0%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 120mg 5%
-
Total Carbohydrate
4g
1%
- Dietary Fiber 0g 0%
- Total Sugars 0g
- Added Sugars 0g 0%
- Protein 0g
- Potassium 80mg 2%
Ingredients
white vinegar
1 1/2 cup
black peppercorns
1 tsp
coriander seeds
1 tsp
dried dill (or 2 tbsp fresh)
1 tbsp
stevia
2 tbsp
salt
1/2 tsp
crushed red pepper flakes (optional)
1/4 tsp
cucumber(s) (sliced to 1/4 inch rounds (about 60 slices))
2 med
onion(s) (thinly sliced)
1/2 small
garlic (thinly sliced)
2 clove
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