How to Make Keto Pickled Vegetables (It’s Quick & Easy!)
The prettiest pickles you ever did see.
While the process of how to make keto pickled vegetables is fairly simple, I have always avoided the task because of the time consumption. I remember my grandma pickling vegetables and it took her hours upon hours.
Well, I have officially broken out of my pickling rut since this tried-and-true method doesn’t require you to stand in the kitchen for all that time. You now can make pickled vegetables in under 10 minutes! I can’t believe I have not made these sooner!
We have been putting our pickled vegetables on literally everything — tacos, salads, steak, chicken, you name it! I have even been caught standing at the counter eating them straight from the jar. 😆
Hip Tips:
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- I prefer plastic lids for easier use. Most sets come with 2-piece metal lids, but I like using the 1-piece plastic tops. However, you’ll want to use the metal lids if canning for extended shelf life.
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- These pickled vegetables last for at least 1 month, and since my family goes through them quickly, I like to use large canning jars. However, you can half the recipe and use smaller jars if you won’t eat that much within a 1-month span.
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- You can pickle just about any vegetable! Try bell peppers, asparagus, or other low carb veggies using this brine and pickling method!
Easy Pickled Vegetables
prep time: 5 MINUTES
cook time: 5 MINUTES
total time: 10 MINUTES
This simple brine and quick pickling process is the easiest way to make pickled vegetables that don't take the whole day.
Ingredients
Pickled Jalapeños:
- 8-10 medium/large jalapeños, sliced (if you do not like a lot of heat, you can scrape the seeds and membrane out as well)
- 1 1/2 tablespoon Swerve granular
- 2 teaspoon salt
- 1 cup apple cider vinegar
- 1 cup water
- 4 garlic cloves
- 1 teaspoon oregano
- 1 tablespoon cilantro
- 1/2 teaspoon peppercorn
Pickled Red Onions:
- 2-3 small red onions, sliced thin
- 2 tablespoons Swerve granular
- 1 teaspoon salt
- 1/2 cup red wine vinegar
- 1/2 cup water
- 1 cup apple cider vinegar
- 4 garlic cloves
- 1 teaspoon red pepper flakes
Pickled Radishes:
- 1 lbs. radishes, thinly sliced
- 1/2 cup red wine vinegar
- 1/2 cup water
- 1 cup white vinegar
- 1 tablespoon Swerve granular
- 1 teaspoon salt
- 3 garlic cloves
- 1 teaspoon mustard seeds
- 1 teaspoon oregano
- 1 teaspoon red pepper flakes
Directions
1
In a small saucepan over medium heat, add all liquids, Swerve, and salt. Stir until liquid comes to a gentle boil. This will take about 3-4 minutes.
2
While the liquid is boiling, add garlic cloves, spices, and veggies to a 32 oz. glass jar. Make sure you really pack in the veggies!
3
Carefully pour the hot brining liquid into the jar until it is full.
4
Allow jars to cool for about 1 hour. Once they're cool enough to handle, place lids on each jar and store in the refrigerator.
5
For best the pickled flavor, allow a few hours before eating, though flavors will be its best after letting the jars sit for a few days. These pickles will stay fresh for 1 month in the refrigerator.
6
Enjoy!
Nutritional Information
Yield: 20, Serving Size: 6 slices
Amount Per Serving:
Calories: 10, Total Carbohydrates: 1, Fiber: 0, Sugar Alcohols: .2, Net Carbohydrates: 1, Total Fat: 0, Protein: 0
I’m in pickle heaven!
Even though I have to wait a few days before I can enjoy my deliciously briney veggies, this pickling process couldn’t be easier.
