When you’re in the mood for something crunchy but that won’t bust you out of ketosis, check out these sweet ‘n tangy Keto Pickles! Making pickles is easier than you might think, and you don’t need any special equipment – I’ll show you how!
Craving something sweet and tangy but still crunchy and delicious? Nibble on totally keto pickles! The best part of these pickles is a) how crazy easy they are and b) they’ll keep fresh in the fridge for about a month! Ready? Let’s get started!
What You Need To Make Keto Pickles
- Cucumbers – see below to find out more about the best cucumbers to use
- A mandolin – you’re going to be doing a LOT of slicing. Using a mandolin makes this process quick and easy!
- So Nourished White sugar substitute
- White vinegar
- Mustard seeds
- Containers to store your pickles. I LOVE these deli containers – they’re reusable, stackable, and dishwasher safe. Genius!
What Kind Of Cucumbers Do You Need for Keto Pickles?
You can really use any kind of cucumber, but the BEST pickling cucumbers are small with few seeds.
You can often buy baby English cucumbers in the grocery store and these work great! Or, in early summer, get to a farmer’s market and buy small pickling cucumbers. They’re my first choice for making this keto pickle recipe.
What you don’t want to use are the waxy cucumbers that are so cheap in the grocery store. The seeds are big and tough and hard to chew, and you’d have to peel them. Stick to smaller cucs with few seeds.
How To Make Keto Pickles
- Trim the knobby ends of the cucumbers and use your mandolin to slice them into 1/8-inch thick rounds.
- Combine water, white sugar substitute, and white vinegar in a pot on the stove over medium heat and heat it until the sugar substitute has dissolved.
- Add the mustard seeds.
- Let the mixture cool, then add the cucumbers and refrigerate.
Chef Jenn’s Tips
- This is a basic recipe that you can jazz up! Add sliced jalapenos for spicy sweet n’ tangy pickles, add some celery or caraway seeds for extra crunch, or add some thinly sliced sweet onion if you don’t mind a few extra carbs.
- Don’t cook the cucumber! You don’t need to boil the cucumber slices! You want them to have that distinctive crunch!
- Package the cucumber with enough pickling liquid to cover it.
- Keep your keto pickles in the fridge for up to a month.
- You can eat these pickles right away, but they taste best after a few days in the fridge.
HOW TO SERVE THIS KETO PICKLE RECIPE
I LOVE these sweet and tangy keto pickles with a hearty chaffwich, but they’re also great for just munching.
Treat yourself or some guests to a keto charcuterie plate loaded with Marinated Mushrooms, cheeses, and your favorite meats along with these sweet and tangy pickles.
You bet! When you use a white sugar alternative, they’re totally keto and totally delicious! With about 2 net carbs per serving, you’re all set!
Under normal refrigeration and when covered by the pickling brine, these sweet and tangy pickles will keep for about a month in the fridge.
Not really – they’ll freeze but they’ll lose a lot of their tangy crunch when you thaw them.
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Step By step Images
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
Want even more keto deliciousness? How about a meaty and cheesy sausage dish or a family-pleasing casserole. This chaffwich is a great pick for lunch, especially paired with one of these keto soup recipes.