Appetizers & Snackscastironketo
Pickled Zucchini
This keto Pickled Zucchini recipe transforms fresh zucchini into tangy, low-carb pickles, perfect as a side dish or snack.
👥 3 Servings⏱️ Prep & Cook: 24h⏳ Prep: 20 min👤 Feyza Kırmacı📖 castironketo
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
📝 Preparation Steps
1
Combine the sea salt, black peppercorns, red pepper flakes, keto-friendly sweetener, salt, mustard seeds, water, and apple cider vinegar in a saucepan.
keto-friendly sweetener1 tablespoonmustard seeds1 teaspoonwater1 cupapple cider vinegar1 cup
2
Bring the mixture to a gentle simmer over medium heat.
3
Keep stirring. Once the salt and sweetener dissolve, your pickle brine is ready.
4
Put your zucchini slices and cloves of garlic into a clean jar or container.
medium zucchini (sliced)2garlic (peeled)3 cloves
5
Pour the hot brine over the zucchini. Make sure all the slices are covered.
medium zucchini (sliced)2
6
Allow the brine to cool to room temperature.
7
Seal the jar or container and let it sit at room temperature for a day.
8
Store the pickles in the fridge and consume them when desired for optimal flavor.
9
Delicious refrigerator zucchini pickles are ready to enjoy!
medium zucchini (sliced)2
Nutrition Facts
calories
55 kcal
fat Content
1 g
serving Size
1 serving
fiber Content
2 g
sugar Content
4 g
sodium Content
2345 mg
protein Content
2 g
carbohydrate Content
12 g
saturated Fat Content
0.2 g
unsaturated Fat Content
0.6 g
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