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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 10
Calories 20kcal


  • 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