DirectionsStep1Wash your zucchini and trim the ends.Step2Using a sharp knife or a mandolin, slice the unpeeled zucchini very thinly. Cut the onions into small wedges and separate the layers.Step3Put the zucchini and the onion into a large bowl and sprinkle with the salt and cover with water.Step4Leave for one hour, and then drain.Step5Combine vinegar, Erythritol, and spices in a large saucepan and bring to the boil. Take saucepan off the heat.Step6Place the drained zucchini mix into the vinegar and leave to soak for one hour.Step7Return pan to the heart and bring to the boil. Reduce heat and simmer for three minutes.Step8Spoon into sterilised jars, top off with the vinegar blend and cap tightly.Step9Store in the refrigerator for up to 2 months.Step10kg small zucchini, sliced (2.2 lb)Step11medium yellow onions, sliced (220 g/ 7.8 oz)Step121/4 cup salt (73 g/ 2.5 oz)Step132/3 cup granulated Erythritol or Swerve (133 g/ 4.7 oz)Step14tsp celery seedsStep15tsp mustard seedsStep16tsp ground turmericStep171/2 tsp mustard powderStep181/4 cups apple cider vinegar (530 ml/ 18 fl oz)Step19Wash your zucchini and trim the ends.Step20Using a sharp knife or a mandolin, slice the unpeeled zucchini very thinly. Cut the onions into small wedges and separate the layers.Step21Put the zucchini and the onion into a large bowl and sprinkle with the salt and cover with water.Step22Leave for one hour, and then drain.Step23Combine vinegar, Erythritol, and spices in a large saucepan and bring to the boil. Take saucepan off the heat.Step24Place the drained zucchini mix into the vinegar and leave to soak for one hour.Step25Return pan to the heart and bring to the boil. Reduce heat and simmer for three minutes.Step26Spoon into sterilised jars, top off with the vinegar blend and cap tightly.Step27Store in the refrigerator for up to 2 monthsIngredientsIngredients1 kilogramSmall Zucchini (sliced, 2.2 lb)2 Medium Yellow Onions (sliced, 220 g/7.8 oz)¼ cupSalt (73 g/2.5 oz)⅔ cupSwerve (or granulated Erythritol, 133 g/4.7 oz)2 teaspoonsCelery Seeds1 teaspoonMustard Seeds1 teaspoonGround Turmeric½ teaspoonMustard Powder2 ¼ cupsApple Cider Vinegar (530 ml/18 fl oz)See moreNutritionalNutritional22 Calories0.3 gTotal Fat2.5 gCarbohydrate351 mgSodium0.8 gProteinFrom ketodietapp.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Homemade Low-Carb Zucchini Pickles
Preview
See Also: low carb zucchini pickles recipeShow details
WEBOct 22, 2023 · Combine the sea salt, black peppercorns, red pepper flakes, keto-friendly sweetener, salt, mustard seeds, water, and apple cider vinegar in a saucepan. Bring the mixture to a gentle simmer over medium heat. …
See Also: low carb zucchini recipesShow details
WEBSep 8, 2014 · Add everything to the pan (not the veggies tho) and wait for it to boil. 3.) In the meantime take the veggies and put them into a clean …
See Also: refrigerator pickled zucchini recipeShow details
WEBApr 7, 2018 · Drain the water completely. 2. In the bottom of your clean jar, add 3 halved cloves of garlic, 2-3 bay leaves, and 6-8 peppercorns. 3. Slice zucchini into 1/3″ thick rings, discard the ends. Layer zucchini slices …
See Also: Share RecipesShow details
WEBFeb 20, 2019 · Take saucepan off the heat. Place the drained zucchini mix into the vinegar and leave to soak for one hour. Return pan to the heart and bring to the boil. Reduce heat and simmer for three minutes. Spoon into …
See Also: Keto RecipesShow details
WEBAug 15, 2017 · Directions. Divide the water, vinegar, salt, peppercorns, and garlic between 2 pint-sized (16oz) wide-mouth mason jars. Screw on the lid then shake to combine. Divide dill, shallots, and zucchini spears …
WEBJan 19, 2024 · Add the zucchini, onion and salt to a medium-sized bowl, and cover with clingfilm. Refrigerate for 4 hours. After 4 hours, tip the onions and zucchini into a colander and drain the excess liquid. 3 – …
WEBJun 8, 2020 · Pat the zucchini mixture dry and layer with mustard seeds and dill in a large mason jar. Make the pickling brine by adding vinegar, sugar, and mustard powder to a saucepan and simmer until the sugar …
WEBStep 6 Place the drained zucchini mix into the vinegar and leave to soak for one hour. Step 7 Return pan to the heart and bring to the boil. Reduce heat and simmer for three minutes.
WEBJun 9, 2022 · Bring to a boil, add the sliced zucchini and onion, and simmer for 5 minutes. Working quickly, fill the prepared, hot jars with the vegetable mixture and pickling …
See Also: Bread RecipesShow details
WEBWeight Watchers PointsPlus®: 7 pickles: 0 points; 14 to 28 pickles: 1 point. * Nutrition info provided by https://caloriecount.about.com * PointsPlus™ calculated by healthycanning.com.
See Also: Bread Recipes, Healthy RecipesShow details
WEBJul 26, 2022 · Place the onion and zucchini in a large bowl. Add 1 tablespoon plus 3/4 teaspoon kosher salt and toss to evenly coat. Cover the bowl and refrigerate for 2 hours …
WEBSep 8, 2020 · Mix cucumber/zucchini and onions in a large dishpan. Add ice and cold water to cover veggies. Mix the salt in well. All the veggies and salt mixture to set for 4 hours.
WEBAug 21, 2020 · I used grape tomatoes, eggplant, zucchini, red onions and bell peppers. The nutritional information for 1 out of 8 servings using my pickle recipe and the …
See Also: Keto Recipes, Vegetable RecipesShow details
WEBGather zucchini, tomatoes, canning jars, lids, bands, a pressure canner, a sharp knife, a cutting board, a large pot for blanching, a slotted spoon, a ladle, a timer, and a clean towel. Wash the zucchini and tomatoes thoroughly with cold water. Trim the ends of the zucchini and remove any blemishes. Core the tomatoes and remove the stems.
WEBSep 6, 2022 · To heat the jars for canning, place the jars in a large canning pot with a canning rack or steamer rack in the bottom. Fill the pot with warm water so that it …