Keto Crispy Pickled Vegetables

Add a tangy crunch to your keto-friendly meals with these irresistible Keto Crispy Pickled Vegetables! Packed with vibrant cucumbers, radishes, carrots, green beans, and red bell peppers, this recipe transforms everyday produce into zesty, colorful snacks perfect for low-carb lifestyles. Enhanced with hints of garlic, dill, and a spice blend of mustard seeds, black peppercorns, and red pepper flakes, these pickles deliver bold flavors without the added sugar—thanks to the use of erythritol. With just 20 minutes of prep and a simple brine, this quick and easy pickling method ensures perfectly crisp veggies that stay fresh and satisfying. Enjoy them straight from the jar, paired with your favorite keto proteins, or as a tangy side dish to elevate any meal.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

Ingredients

• 2 medium, sliced into sticks cucumber
• 10 whole, thinly sliced radishes
• 1 large, sliced into matchsticks carrot
• 200 grams, trimmed green beans
• 1 medium, seeded and julienned red bell pepper
• 3 whole garlic cloves
• 5 small dill sprigs
• 2 teaspoons mustard seeds
• 1 teaspoon black peppercorns
• 0.5 teaspoon red pepper flakes
• 2 cups white vinegar
• 1 cup water
• 2 tablespoons kosher salt
• 2 tablespoons erythritol

Directions

Step 1

Start by sterilizing a large glass jar or two smaller jars with lids. You can do this by boiling them in water for a few minutes and then letting them air dry.

Step 2

Prepare the vegetables: Slice the cucumbers, radishes, and carrot. Seed and julienne the red bell pepper. Trim the green beans. Ensure all pieces are relatively uniform in size for even pickling.

Step 3

Place the sliced vegetables, garlic cloves, and dill sprigs into the jar(s). Distribute them evenly if using multiple jars.

Step 4

In a small saucepan, combine the white vinegar, water, kosher salt, and erythritol. Heat the mixture over medium heat, stirring occasionally, until the salt and erythritol have fully dissolved. This should take about 5 minutes.

Step 5

Add mustard seeds, black peppercorns, and red pepper flakes to the saucepan and stir.

Step 6

Bring the brine to a gentle simmer for another 5 minutes to help infuse the flavors.

Step 7

Pour the hot brine over the vegetables, ensuring they are completely submerged. Leave some space at the top of the jar to allow for expansion.

Step 8

Seal the jars with lids and let them cool to room temperature before refrigerating.

Step 9

Allow the pickled vegetables to sit in the refrigerator for at least 24 hours before serving to let the flavors meld and the vegetables pickle. For best results, wait 48 hours.

Step 10

Serve these keto crispy pickled vegetables as a snack or alongside your favorite keto dishes!

Nutrition Facts

Serving size	(1664.2g)

Amount per serving	% Daily Value*
Calories	361.8

Total Fat 4.0g	0%
Saturated Fat 0.6g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 4849.3mg	0%
Total Carbohydrate 81.2g	0%
Dietary Fiber 15.5g	0%
Total Sugars 27.3g
Protein 11.3g	0%

Vitamin D 0IU	0%
Calcium 293.6mg	0%
Iron 6.1mg	0%
Potassium 2163.0mg	0%

*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.

Source of Calories

Fat: 8.9%

Protein: 11.1%

Carbs: 80.0%