Low Carb Crispy Pickled Vegetables

Brighten up your low-carb menu with these tangy and flavorful Low Carb Crispy Pickled Vegetables! Bursting with vibrant colors and crunchy textures, this quick pickling recipe combines an array of fresh veggies like cauliflower, zucchini, radishes, and green beans with a zesty brine of white vinegar, garlic, dill, and a kick of red pepper flakes. Perfectly seasoned with mustard seeds and peppercorns, these vegetables are naturally preserved without added sugars, thanks to the low-carb sweetness of erythritol. Ready in just 35 minutes of hands-on time, these pickled veggies make a deliciously versatile addition to any meal—serve them as a snack, a salad topper, or a tangy side dish that complements everything from grilled meats to charcuterie boards. Easy to prepare and packed with bold flavors, this refrigerator pickling recipe will become your go-to for wholesome, guilt-free crunch!

Nutriscore Rating: 62/100

Prep Time:25 mins

Cook Time:10 mins

Total Time:35 mins

Servings: 8

Ingredients

• 250 grams Cauliflower
• 150 grams Zucchini
• 100 grams Radishes
• 100 grams Green beans
• 1 medium Red bell pepper
• 4 pieces Garlic cloves
• 10 grams Fresh dill
• 2 pieces Bay leaves
• 500 ml Water
• 250 ml White vinegar
• 1 tablespoon Salt
• 1 tablespoon Erythritol
• 1 teaspoon Mustard seeds
• 1 teaspoon Peppercorns
• 0.5 teaspoon Red pepper flakes

Directions

Step 1

Rinse and cut the cauliflower into small florets.

Step 2

Slice the zucchini into half-moon shapes.

Step 3

Cut the radishes into thin slices.

Step 4

Trim the ends of the green beans.

Step 5

Slice the red bell pepper into thin strips.

Step 6

Peel and slice the garlic cloves thinly.

Step 7

In a large pot, bring 500 ml of water, white vinegar, salt, erythritol, mustard seeds, peppercorns, and red pepper flakes to a boil. Let it simmer for 5 minutes to blend the flavors.

Step 8

In a large mixing bowl, combine all the prepared vegetables and fresh dill.

Step 9

Add the sliced garlic and bay leaves into the mix.

Step 10

Pour the hot vinegar mixture over the vegetables and use a spoon to mix everything together well, ensuring all the vegetables are submerged.

Step 11

Let the vegetables sit in the mixture at room temperature for 1 hour to cool down.

Step 12

Transfer the cooled pickled vegetables into clean jars, ensuring they are packed tightly, but there is still a bit of space at the top.

Step 13

Seal the jars with lids and refrigerate for at least 24 hours before serving to allow the flavors to develop fully.

Step 14

Serve as a snack, a crunchy salad topping, or alongside your favorite main dishes.

Nutrition Facts

Serving size	(1537.5g)

Amount per serving	% Daily Value*
Calories	316.3

Total Fat 3.4g	0%
Saturated Fat 0.8g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 10023.6mg	0%
Total Carbohydrate 66.4g	0%
Dietary Fiber 15.1g	0%
Total Sugars 29.8g
Protein 12.6g	0%

Vitamin D 0IU	0%
Calcium 263.8mg	0%
Iron 5.2mg	0%
Potassium 2156.6mg	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: 8.8%

Protein: 14.5%

Carbs: 76.6%