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.
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
Add sliced jalapenos for spicy sweet n’ tangy pickles, add some celery or caraway seeds for extra crunch, or add some thinly sliced sweet onion if you don’t mind a few extra carbs. Don’t cook the cucumber! You don’t need to boil the cucumber slices! You want them to have that distinctive crunch!
Grandma’s original recipe was 1 part vinegar, 2 parts sweet (sugar or sugar substitute) and 3 parts water. If you don’t know how strong you want your pickles, you could always start there. Our family prefers the recipe as described in the recipe card.