Try this Refrigerator Pickles recipe, or contribute your own.
Suggest a better descriptionPickles are not a high-fat side but can be part of a ketogenic meal. Just make sure to eat pickles with foods that are high in fat, such as Pigs in a Bacon Blanket (here) or Mini Pastrami Roll-Ups (here). Directions
Sterilize a 1-quart mason jar. Clean the cucumbers and slice them into the desired shapes, such as lengthwise into spears or crosswise into rounds (for “chips”), or keep them whole. Place the dill, garlic, and onions in the sterilized mason jar. Place the cucumbers on top of the onions, filling the jar with cucumbers to about 2 inches from the top. In a glass or metal bowl, combine the vinegar, sweetener, salt, mustard seed, and celery seed. Pour into the mason jar. Add enough nonchlorinated water to cover the pickles and reach about 1 inch from the top of the jar. Cover the jar tightly and let pickle in the refrigerator for 2 days before enjoying. Store in the refrigerator for up to 2 months. TIP: If you do buy pickles, look for brands without sugar. I suggest purchasing naturally fermented pickles, which are found in the refrigerated sections of the grocery store. Tips for Pickling and Fermenting: Sterilize your jars before using by placing them in boiling water. Pull them out of the hot water as you fill them. Wash the lids in room-temperature water. Use clean, clear, nonchlorinated water. Chlorine inhibits the growth of healthy bacteria and overwhelms the flavor. Even too much sulfur in well water will influence the flavor. Use coconut vinegar, which nutritionally exceeds other vinegars in its amino acid, vitamin, and mineral contents and is an excellent source of FOS (a prebiotic that promotes digestive health). Never use iodized salt when making pickled or fermented foods. The flavor of iodized salt takes over the taste of the lovely veggies and darkens the pickles. Use smaller salt crystals; they dissolve quicker. Mix and match the herbs and spices you love to create your favorite flavor profile! I like to use yellow mustard seed, celery seed, and fresh dill for pickling. NUTRITIONAL INFO (per serving): Calories 10 fat 0.1g (1%) protein 0.4g (8%) carbs 2.3g (91%) fiber (trace)
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Serving Size: 1 (17g) | ||
Recipe Makes: 1 | ||
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Calories: 23 | ||
Calories from Fat: 13 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 4651.2mg | 160 % | |
Potassium 34.7mg | 1 % | |
Total Carbohydrate 1.7g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 1g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 23
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