No canning needed - just store in the fridge and enjoy! Yield 4 jars Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Print Ingredients 1 head large …
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These sweet and spicy low carb pickles have less than 1g net carb per serving. 1. Bring the vinegar, sweetener, and spices to a boil. 2. Pour the liquid over the onions and cucumbers in a resealable container. 3. Chill in the refrigerator for 4 days. If you liked this low carb pickle recipe, then you might like my recipe for pickled eggs.
Pickled squash slices have a fresh texture and a spicy kick. The refrigerator pickles come together in just a few minutes, with no special canning equipment needed! 1-1/2 lbs. yellow squash and zucchini, sliced into thin rounds. To slice the yellow squash and zucchini, I highly recommend this mandoline.
Get the water in your canner heating while you prepare your cucumber pickles. Combine vinegar, 1/2 cup salt, sugar, and 2 quarts of water. Place pickling spices in a cheesecloth bag and place in your vinegar brine. Heat to boiling. Tip: I use my stainless steel teapot to make my brine, as it makes filling the jars super easy!
In order to make the Crispy Dill Pickles canning recipe, you will need a water bath canner. Once all the ingredients are placed into the canning jars, the brine is added, and the lids are placed on them, you will need to put them in the water bath canner. Do not fret, this is different than a pressure cooker.