Keto Dill Pickles Ingredients
3 1/2 Cups water
1 1/4 Cups White Vinegar
1 Tbsp Pink Himalayan Salt
2 Cucumbers sliced into spears or coins
1 Tbsp Swerve
2 Tbsp Minced garlic
4 Thick sprigs of fresh Dill
1 Large glass container (I save and reuse my glass jars but if you don’t have any, these will work)
Add the water, vinegar, Swerve, and salt into a saucepan and bring the mixture to a boil. Remove from heat and let cool completely. Add the sliced cucumbers, fresh dill, and garlic to a large glass container. And don’t be afraid to pack the cucumbers in pretty tightly. After it has cooled, pour the cooled vinegar mixture into the glass container. Refrigerate for 3 days so the cucumbers thoroughly absorb the vinegar mixture. You can eat them after just a few hours but they are so much better if you allow them to marinate for at least a few days.
Try pickling your favorite vegetables.
This recipe can also be used to pickle any of your other favorite vegetables like cauliflower and okra. Enjoy these yummy dill pickles on there own as a great Keto snack or add them to your favorite dish. Bring them along the next time you are invited to a barbeque. They are even great for picnics or tailgating at the next big game.
If you like spicy dill pickles and vegetables just add 1/2 teaspoon red pepper flakes. I like to make several batches at once so I have a nice variety to snack on during the week. I find that these last in my fridge for over a month. Not that they usually last that long, because they are just so hard to resist. And of course, when you are done eating the pickles, you can drink the pickle juice as a boost to your electrolytes intake. This recipe is quick easy and delicious and a great way to get the kids involved in making Keto snacks. Enjoy !