Pickled Vegetables

These addicting and easy low carb and sugar-free pickled veggies are sweet, spicy and the perfect accompaniment to any dish!  With only 4 ingredients, it’ll be the easiest pickled vegetables you will ever make!

I was first introduced to these pickled vegetables from one of my best friends of over 30 years.

She mentioned she was addicted to these pickled jalapeños that she had been making to go with her charcuterie boards.  Immediately, I knew I had to try them myself!

Vegetables being cut and prepared for pickling.

After getting the recipe, and of course making it low carb friendly, I tasted the pickle solution and sure enough, it was delicious!

I decided to use crunchy veggies that I already had in my refrigerator so I chose cucumbers, garlic, napa cabbage, red onions (to give it a beautiful color), and of course jalapeños to give it that spicy addicting kick.

Vegetables being cut and prepared for pickling.

Now, these pickles do not take days for them to be ready like normal refrigerator pickles, you can eat them as quick as 4-6 hours after refrigeration but we recommend waiting for 12 hours and all necessary ingredients can be picked up at your local Target.

Of course, the longer they marinate, the more intense the pickles will taste but in our family it’s hard to wait that long.

Vegetables being pickled in a low carb and sugar-free brine in a pickling jar.

This pickle recipe is so versatile and can be used with any vegetable you choose.

If you don’t like it spicy, you can omit the jalapeños although in my opinion, it’s the jalapeños that are my favorite!

Other low carb pickling ideas are cauliflower, bell peppers, mushrooms, radish, cabbage, peppers, watermelon rind, etc.

Low carb and sugar-free pickles served in a white bowl.

Now, let’s get making this Pickled Vegetables recipe!

  • Prepping Time 5M
  • Pickling Time 12H
  • Total Time 12H5M
  • Net Carb/Serv ~2g
  • Servings 10-12

Ingredients

  • 2 Cups Water
  • 2 Cups Distilled White Vinegar
  • 2/3 Cup Sweetener (Monkfruit Erythritol Blend, sugar or sweetener of choice)
  • 2 tbsp Coarse Sea Salt (MUST be coarse otherwise will be too salty)
  • 2 Napa Leaves (Chinese cabbage)
  • 2 Persian Cucumbers
  • 4 Jalapenos
  • 1 Whole Red Onion
  • 5 Garlic Cloves

Directions

1) Gather all the ingredients.

2) In a stovetop pot, add water, white vinegar, sweetener, Coarse Sea Salt and bring to boil on high heat.  Once boiling, remove from heat and set aside to cool down.

3) Prepare all the vegetables by slicing into bite size pieces.

4) Transfer prepared vegetables to a glass pickling jar (doesn’t have to be packed) and pour in cooled pickling liquid from step 2).

5) Transfer to a refrigerator and let it pickle at least overnight.  Pickles should hold in the fridge for at least 4 weeks, if not longer.

Hope you enjoy your Pickled Vegetables!

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Low carb and sugar-free pickles served in a white bowl.

Pickled Vegetables

These addicting and easy low carb and sugar-free pickled veggies are sweet, spicy and the perfect accompaniment to any dish! With only 4 ingredients, it'll be the easiest pickled vegetables you will ever make!
4.34 from 15 votes
Course: Pickles, Side Dish, Vegetables
Cuisine: Worldwide
Keyword: pickled cucumbers, refrigerator pickles
Prep Time: 5 minutes
Marinating Time: 12 hours
Total Time: 12 hours 5 minutes
Servings: 10
Print Recipe
Calories: 20kcal

Ingredients

  • 2 Cups Water
  • 2 Cups Distilled White Vinegar
  • 2/3 Cup Sweetener monkfruit erythritol blend, sugar or sweetener of choice
  • 2 tbsp Coarse Sea Salt MUST be coarse otherwise will be too salty
  • 2 Napa Leaves Chinese cabbage
  • 2 Persian Cucumbers
  • 4 Jalapenos
  • 1 Red Onion
  • 5 Garlic Cloves

Instructions

  • Gather all the ingredients.
  • In a stovetop pot, add water, white vinegar, sweetener, Coarse Sea Salt and bring to boil on high heat. Once boiling, remove from heat and set aside to cool down.
  • Prepare all the vegetables by slicing into bite size pieces.
  • Transfer prepared vegetables to a glass pickling jar (doesn't have to be packed) and pour in cooled pickling liquid from step 2).
  • Transfer to a refrigerator and let it pickle at least overnight. Pickles should hold in the fridge for at least 4 weeks, if not longer.

Video

Nutrition

Calories: 20kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1400mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 10mg | Calcium: 16mg | Iron: 1mg
*Values Based Per Serving
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