Easy Keto Kosher Homemade Pickles
How to Make It
Step
Recipe Steps steps 4 13 h 15 min
Step 1
Pick your type of cucumber first, and cut it into 1-ounce pieces. You can choose gherkins made for pickling, English cucumber, or another type that you like. In this recipe, a seedless cucumber from Mexico was chosen and cut into spears.
Step 2
Pick your pickling spices next, and place them at the bottom of a 12-ounce jar. You can follow the ingredient list above or modify it to your tastes. Adjust the heat level by altering the crushed red pepper flakes and bay leaf, if you are sensitive to spice.
Step 3
Place the cucumber spears in the jar on top of the spices. Next, fill a pot with water, apple cider vinegar, liquid stevia, and pickling salt. Bring the pot to a boil while you stir the ingredients so the salt dissolves.
Step 4
Once the pot reaches a boil, remove it from the stove and pour it into the jar of cucumbers. Seal the jar, and let the jar cool down to room temperature on your countertop – at least 1 hour. From there, let the cucumbers pickle in your refrigerator overnight or at least 12 hours before eating.
Ingredients
- Cucumber – 8 oz
- Mustard seed – 1 tsp
- Coriander, seed – 0.5 tsp
- Dill, seed – 0.25 tsp
- Allspice, berry, whole – 0.5 tsp
- Crushed Red Pepper Flakes – 0.25 tsp
- Bay Leaf – 1 leaf
- Garlic – 1 clove
- Dill weed, fresh – 4 sprig
- Water – 0.5 cup
- Apple cider vinegar – 0.5 cup
- Liquid stevia – 10 Drop
- Salt – 1 tbsp