This recipe is designed to teach everyone how to make easy keto refrigerator sweet pickles
Course Appetizer, Side Dish, Snack
Prep Time 5 minutesminutes
Cook Time 3 minutesminutes
Servings 2pints
Calories 4kcal
Ingredients
240millilitersApple cider vinegar (1 cup)
4ozwater (1/2 cup)
96gramsgolden monkfruit sweetener or sweetener of choice (1/2 cup)
1TBSsalt
1/4tspcelery seed
8 1/2ozsliced cucumbers (about 1 medium whole cucumber)
3green onion. finely chopped
1mini sweet pepper, sliced into thin strips
1/8 tspeachground 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