Easy Keto Refrigerator Sweet Pickles
This recipe is designed to teach everyone how to make easy keto refrigerator sweet pickles
Servings 2 pints
Calories 4kcal
Ingredients
- 240 milliliters Apple cider vinegar (1 cup)
- 4 oz water (1/2 cup)
- 96 grams golden monkfruit sweetener or sweetener of choice (1/2 cup)
- 1 TBS salt
- 1/4 tsp celery seed
- 8 1/2 oz sliced cucumbers (about 1 medium whole cucumber)
- 3 green onion. finely chopped
- 1 mini sweet pepper, sliced into thin strips
- 1/8 tsp each ground mustard seed, celery salt, salt, pepper, ground dill seed (these are optional) these are for extra flavor if making this into relish
Instructions
- Combine the vinegar, water, sweetener, salt and celery seed in a medium sauce pan over medium heat. Stir for 2-3 minutes over medium heat until the mixture is hot and the sweetener is fully dissolved. Do not allow to come to a boil
- Remove from the heat. Allow to cool 5-10 minutes or until room temperature
- Place the sliced cucumbers, onions and sweet pepper strips in a mason jar or small bowl with a lid, Pour cooled vinegar mixture over the vegetables. Make sure all the vegetables are submerges in the vinegar mixture
- Cover with an air tight lid. Place in the refrigerator for at least 2 hours before using. This keeps up to 4 weeks
- For the relish: Place desired amount of pickles and optional seasonings into a food processor. Process until desired consistency. Store in an airtight container up to 4 weeks
Notes
Nutritional values are based on 2 TBS of the relish
Nutrition
Serving: 2TBS | Calories: 4kcal | Carbohydrates: 0.6g | Protein: 0.1g
