Keto Homemade Spicy Pickles

This recipe works for pickling any vegetable. Try carrots, zucchini, yellow squash, onions, beets, etc. Harder vegetables like carrots will need longer to soak before eating. Fresh dill works better than dried, as the dried dill gets everywhere.

Ingredients

  • 1 to 2 large cucumbers (English/seedless preferred, but any will work)

  • 1c water

  • 1c distilled white vinegar

  • 1 1/2T sea salt (less if using table salt)

  • 3 sprigs fresh dill (or 1 1/2T dried dill)

  • 4 cloves of garlic, sliced

  • 2t whole peppercorns

  • 1/2t crushed red pepper

Directions

  • Add the water, vinegar, salt, dill, garlic, peppercorns and crushed red pepper to a 32oz canning jar.

  • Cut the ends off the cucumbers. For rounds, cut the cucumber into 1/4” thick slices. For making spears, quarter the cucumber, then cut each quarter into 2 to 3 pieces, depending on cucumber thickness.

  • Add the cut cucumbers to the jar, cover tightly with the lid, shake gentle to mix and refrigerate for at least 24 to 48 hours. Will keep refrigerated for 1 month.