Homemade Low-Carb Zucchini Pickles

Homemade Low-Carb Zucchini Pickles

This pickle recipe was originally given to me by my very good friend, when she gave us a jar and we devoured it in the space of a few days. Clearly, she had no intention of being a slave to our pickle passion!

These pickles are crunchy, tangy, a bit sweet and have a lovely spiced undertone. They are super easy to make and only require a bit of patience. I tweaked the original recipe to make it low carb and, hand over my heart, I swear you can’t tell the difference.

We like to eat these pickles with a sharp cheddar cheese. Well, let’s be honest; we just like to eat these pickles. Enjoy!

Preparation time

Hands-on:    15 minutes
Overall:     2 hours 20 minutes

Nutritional values (per serving, 2 tbsp/ 50 g/ 1.8 oz)

Total Carbs	3.2	grams
Fiber	0.8	grams
Net Carbs	2.5	grams
Protein	0.8	grams
Fat	0.3	grams
of which Saturated	0.1	grams
Energy	22	kcal
Magnesium	15	mg (4% RDA)
Potassium	206	mg (10% EMR)

Macronutrient ratio: Calories from carbs (63%), protein (20%), fat (17%)

Ingredients (makes 2 large jars)

• 1 kg small zucchini, sliced (2.2 lb)
• 2 medium yellow onions, sliced (220 g/ 7.8 oz)
• ¼ cup salt (73 g/ 2.5 oz)
• ⅔ cup granulated Erythritol or Swerve (133 g/ 4.7 oz)
• 2 tsp celery seeds
• 1 tsp mustard seeds
• 1 tsp ground turmeric
• ½ tsp mustard powder
• 2 ¼ cups apple cider vinegar (530 ml/ 18 fl oz)

Nutrition facts are estimated as some of the ingredients are only used for pickling (due to negligible effects on nutrition facts, I fully included them in the calculation). Only salt is counted partially to more accurately reflect the sodium content per serving (as listed in the KetoDiet App.

Instructions

1. Wash your zucchini and trim the ends.
2. Using a sharp knife or a mandolin, slice the unpeeled zucchini very thinly. Cut the onions into small wedges and separate the layers.
3. Put the zucchini and the onion into a large bowl and sprinkle with the salt and cover with water.
4. Leave for one hour, and then drain.
5. Combine vinegar, Erythritol, and spices in a large saucepan and bring to the boil. Take saucepan off the heat.
6. Place the drained zucchini mix into the vinegar and leave to soak for one hour.
7. Return pan to the heart and bring to the boil. Reduce heat and simmer for three minutes.
8. Spoon into sterilised jars, top off with the vinegar blend and cap tightly. Once opened, store in the refrigerator for up to 2 months.

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