Crisp • Tangy • Low-Carb • Quick Refrigerator Pickles
Ingredients
Vegetables
- 1 medium cucumber, thinly sliced
- ½ small red onion, thinly sliced
- ½ cup cauliflower florets, cut into small pieces
- ½ small bell pepper, thinly sliced
- 2 garlic cloves, sliced
- 1 small jalapeño, sliced (optional)
- 1 tablespoon fresh dill, chopped
Pickling Liquid
- ¾ cup white vinegar or apple cider vinegar
- ¾ cup water
- 1 teaspoon salt
- ½ teaspoon black peppercorns
- ½ teaspoon mustard seeds
- ½ teaspoon dried dill
- 1 bay leaf
- ½ teaspoon red pepper flakes, optional
- 1 teaspoon low-carb sweetener such as erythritol or stevia, optional
Instructions
- Prepare the vegetables:
Wash the cucumber, cauliflower, bell pepper, and onion. Slice the vegetables evenly so they pickle quickly. - Pack the jar:
Use a clean glass jar. Add the garlic and dill first, then pack in the cucumber, onion, cauliflower, bell pepper, and jalapeño. - Make the pickling liquid:
Add vinegar, water, salt, peppercorns, mustard seeds, dried dill, bay leaf, red pepper flakes, and optional sweetener to a small saucepan. - Heat:
Bring the mixture to a gentle simmer for about 2–3 minutes, stirring until the salt dissolves. - Pour over the vegetables:
Carefully pour the warm pickling liquid into the jar until the vegetables are covered. Leave a little space at the top. - Cool:
Let the jar cool uncovered until it reaches room temperature. - Refrigerate:
Close the jar tightly and refrigerate for at least 2–4 hours. For stronger flavor, leave it overnight. - Serve:
Enjoy chilled straight from the jar, or add the pickled vegetables to salads, sandwiches, burgers, grilled chicken, or wraps.
Storage
Keep refrigerated and use a clean utensil when serving. For best quality, enjoy within 1–2 weeks.
Nutrition Estimate
Per serving, depending on the exact vegetables and sweetener:
- Calories: ~20–35
- Carbohydrates: ~3–5 g
- Fiber: ~1–2 g
- Net Carbs: ~2–4 g
- Protein: ~1 g
- Fat: ~0 g
Nutrition is an estimate and will vary according to ingredients and serving size.
Recipe Q&A
Q: Is this recipe low-carb?
A: Yes. It uses non-starchy vegetables and contains no added sugar.
Q: Can I make it spicy?
A: Yes. Add extra jalapeño or red pepper flakes.
Q: How long before I can eat the pickles?
A: They can be eaten after about 2–4 hours, but overnight gives a stronger flavor.
Q: Can I use only cucumbers?
A: Absolutely. Simply increase the cucumber and adjust the amount of pickling liquid as needed.
Q: Do I need to can these pickles?
A: No. This is a refrigerator pickle recipe, not a shelf-stable canning recipe. Keep the jar refrigerated.