Keto Classic Pickled Vegetables
Elevate your keto meal prep with these crunchy and tangy Keto Classic Pickled Vegetables! Bursting with vibrant flavors from crisp cauliflower florets, carrots, cucumbers, and radishes, these low-carb pickles are steeped in a perfectly balanced brine of white vinegar, apple cider vinegar, and a hint of sweetness from erythritol. Infused with aromatic spices like dill seeds, mustard seeds, garlic, and bay leaves, this simple refrigerator pickling process takes only minutes to prepare but delivers bold, zesty flavors after just a day of marinating. Whether you're looking for a guilt-free snack, a keto-friendly condiment, or a way to brighten up salads and charcuterie boards, these pickled veggies are a versatile and delicious addition to any low-carb lifestyle. Ready to enjoy in as little as 24 hours, they’ll keep you stocked with fresh, tangy crunch for up to two weeks!
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Ingredients
- 200 grams Cauliflower florets
- 100 grams Carrot sticks
- 100 grams Cucumber, sliced
- 100 grams Radishes, halved
- 240 ml White vinegar
- 120 ml Apple cider vinegar
- 480 ml Water
- 2 tablespoons Erythritol
- 1 tablespoon Salt
- 1 teaspoon Dill seeds
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Black peppercorns
- 4 Garlic cloves, sliced
- 2 Bay leaves
Directions
Step 1
Wash all vegetables thoroughly. Prepare the cauliflower by breaking it into small florets. Cut carrots into sticks, slice cucumbers, and halve the radishes.
Step 2
Use a large saucepan to combine white vinegar, apple cider vinegar, water, erythritol, and salt. Stir the mixture well over medium heat until the erythritol and salt have dissolved, then remove from heat.
Step 3
Add dill seeds, mustard seeds, black peppercorns, garlic slices, and bay leaves into the warm brine. Allow the brine to cool slightly.
Step 4
Evenly distribute the prepared vegetables into sterilized glass jars, leaving some space at the top.
Step 5
Pour the warm brine over the vegetables, ensuring they are completely submerged. Tap the jars gently to remove any air bubbles before sealing them tightly.
Step 6
Refrigerate the sealed jars for at least 24 hours before consuming to allow the flavors to develop. For best results, let them pickle for 48-72 hours.
Step 7
Store the pickled vegetables in the refrigerator and consume them within two weeks for optimal freshness.
Nutrition Facts
| Serving size | (1411.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 262.3 |
| Total Fat 4.9g | 0% |
| Saturated Fat 0.9g | 0% |
| Polyunsaturated Fat 0.9g | |
| Cholesterol 2mg | 0% |
| Sodium 7407.6mg | 0% |
| Total Carbohydrate 59.6g | 0% |
| Dietary Fiber 10.7g | 0% |
| Total Sugars 12.6g | |
| Protein 8.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 249.6mg | 0% |
| Iron 3.5mg | 0% |
| Potassium 1690.8mg | 0% |
Source of Calories