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.
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- Prep time
- 15 min
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- Servings
- 10 Servings
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- Serving size
-
6 pickles
Ingredients
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white vinegar
- 1 1/2 cup
- 1 1/2 cup
-
-
black peppercorns
- 1 tsp
- 1 tsp
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coriander seeds
- 1 tsp
- 1 tsp
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dried dill (or 2 Tbsps. fresh dill)
- 1 tbsp
- 1 tbsp
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stevia
- 2 tbsp
- 2 tbsp
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salt
- 1/2 tsp
- 1/2 tsp
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crushed red pepper flakes (optional)
- 1/4 tsp
- 1/4 tsp
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cucumber(s) (sliced to 1/4 inch rounds (about 60 slices))
- 2
- 2
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onion(s) (thinly sliced)
- 1/2
- 1/2
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garlic (thinly sliced)
- 2 clove
- 2 clove
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Directions
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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.
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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.