WebRoughly chop the pickles and set aside. Meanwhile, heat an extra large skillet over medium-high. Add the bacon and onion to the skillet, stirring occasionally until …
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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.
For the Sour Pickles. 1 gallon unwaxed pickling cucumbers, approximately 8 pounds. 2 heads flowering dill. 2 large bulbs garlic. 3 tablespoons pickling spice. 1 horseradish leaf. 6 tablespoons finely ground sea salt. 3 quarts filtered water.
Ingredients. 1 4 cups water. 2 2 tablespoons finely ground real salt. 3 1 ½ pounds pickling cucumbers. 4 8 cloves garlic. 5 6 allspice berries. 6 1 teaspoon coriander seed. 7 1 teaspoon black mustard seed. 8 1 dried red chili pepper (optional) 9 3 heads flowering dill. 10 1 horseradish leaf.
Bring the chicken broth and dill pickle juice to a boil over high heat. Turn the heat to medium low and add the cauliflower. Cover and simmer for 5 minutes – or until the cauliflower is very tender. Add the pickles and simmer for a few more minutes. Stir in the butter, cream cheese, and sour cream.