WebTake out a pan and turn your burner on medium heat. Add in 1/2 cup of water, 1 cup of white vinegar, 1/2 teaspoon of salt, and 1/4 cup of Sriracha. Stir everything until it’s mixed …
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Sour mangoes are small unripped green mangoes. Sour mangoes are not keto, even if they are unripe fruit. According to Carb Manager, 1 sour mango contains 88.5 grams of total carbs. For 1/4 cup of pickles mangoes, there are about 10 grams of carbs, according to nutritionix.com. I would say that pickled mangoes are not keto-friendly.
Combine water, vinegar, sugar, and salt in a small saucepan over high, and bring to a boil, stirring constantly until sugar dissolves. Cool to room temperature, about 1 hour. Place mango slices in a clean quart-size jar. Pour vinegar mixture over mango. Seal with lid, and refrigerate 8 to 12 hours before serving.
Useful during mango peak season. Add sliced chile to the jar if you like spice. Combine mango slices and 3 tablespoons salt in a large bowl. Let sit, about 15 minutes. Combine remaining 1 tablespoon salt, 3 cups plus 3 tablespoons water, and sugar in a large pot; bring to a boil. Stir until sugar is dissolved. Remove from heat; pour in vinegar.
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.