Keto Pickled Vegetables
These easy and addicting keto low carb friendly pickled veggies are sweet, spicy and the perfect accompaniment to any dish. With only 4 ingredients, it will be the easiest keto pickled vegetables you will ever make!
- 2 Cups Water
- 2 Cups Distilled White Vinegar
- 2/3 Cup Monkfruit 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
Gather all the ingredients.
In a stovetop pot, add water, white vinegar, Monkfruit, 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.
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