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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!
Hands-on15 minutesOverall2 hours 20 minutes
Nutritional values (per serving, 2 tbsp/ 50 g/ 1.8 oz)
Total Carbs3.2gramsFiber0.8gramsNet Carbs2.5gramsProtein0.8gramsFat0.3gramsof which Saturated0.1gramsEnergy22kcalMagnesium15mg (4% RDA)Potassium206mg (10% EMR)
Macronutrient ratio: Calories from carbs (63%), protein (20%), fat (17%)
Ingredients (makes 2 large jars)
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.
Wash your zucchini and trim the ends.
Using a sharp knife or a mandolin, slice the unpeeled zucchini very thinly. Cut the onions into small wedges and separate the layers.
Put the zucchini and the onion into a large bowl and sprinkle with the salt and cover with water.
Leave for one hour, and then drain.
Combine vinegar, Erythritol, and spices in a large saucepan and bring to the boil. Take saucepan off the heat.
Place the drained zucchini mix into the vinegar and leave to soak for one hour.
Return pan to the heart and bring to the boil. Reduce heat and simmer for three minutes.
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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