This is Beverly's recipe for homemade mustard pickles. Layer cucumbers, onions, and cauliflower in a large bowl, sprinkling salt on each layer. Cover with a towel and let sit until a decent amount of liquid had been drawn out of the vegetables, about 12 hours. Rinse vegetables and dry well.
Place cucumbers and onions in a large stainless steel or glass bowl. Mix 1 cup of pickling/canning salt with 8 cups of cold water (double this as needed if doing a larger batch of pickles). Pour over top of cucumbers and onions, add more cold water if necessary to cover the tops of the cucumbers.
Either way, this version of the classic mustard pickles recipe substitutes the sugar with erithrytol and stevia to make this a low-carb and sugar-free, making it a great keto-friendly condiment for roast meats, crackers or a charcuterie platter. 75g small pearl onions, or chopped yellow onions
These homemade pickles just need water, vinegar, salt, peppercorns, garlic + dill. That’s it. Oh, and cucumbers. Cucumbers are on the EWG dirty dozen list, so you want to be sure to buy organic english cucumbers. I prefer english cucumbers since they have such a thin skin.