DILL PICKLED VEGETABLES

Makes 6 (1-pint) jars; 10 side-dish servings

Crunchy dilled vegetables make a great side dish or snack. You can literally pickle anything—just remember that Keto-friendly vegetables grow above ground, as opposed to root vegetables, which are full of carbs.

 

INGREDIENTS

Brine:

1½ cups water
1½ cups cider vinegar
1½ tablespoons salt
¼ teaspoon stevia

1½ cups fresh cauliflower florets
½ bunch asparagus, trimmed
½ cup cucumber, thinly sliced
½ cup red onion, thinly sliced
6 sprigs fresh dill
6 cloves garlic, whole

 

INSTRUCTIONS

1. Combine all brine ingredients in a saucepan over medium heat and bring to a simmer. Simmer until salt and sweetener have dissolved completely.
2. Distribute vegetables, dill, and garlic evenly among six 1-pint jars. Pour brine over vegetables until jars are filled. Allow to cool. Cover each jar with a lid and refrigerate for at least 24 hours. Pickles can be stored in the refrigerator for up to 2 months.

 

NUTRITIONAL INFORMATION PER 1 SERVING

CALORIES (KCAL): 22 KCAL
CARBS: 3.34 G
SATURATED FAT: 0.036 G
CHOLESTEROL: 0 MG
PROTEIN: 0.88 G
POTASSIUM: 140 MG
SODIUM: 1055 MG
IRON: 0.53 MG

 

This AMAZING Recipe can be found in my Keto For Life Cookbook here

 


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