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!

Course Pickles, Side Dish, Vegetables

Cuisine Worldwide

Keyword easy keto pickled vegetables, pickled cucumbers, refrigerator pickles

Prep Time 5 minutes

Marinating Time 12 hours

Total Time 12 hours 5 minutes

Servings

Calories 20kcal

Ingredients

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

Instructions

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.

Video

Nutrition