My latest cooking adventure was Low Carb Homemade Dill Pickles. Cucumbers are one of my favorite snacks and lately I was looking for different ways to munch on cucumbers. Store bought pickles often have added sugar and unnecessary ingredients. It’s very easy and quick to make this perfect summer pickle recipe.
3/4 cup water
1/4 cup distilled white vinegar
1 Tbsp salt
2 cloves garlic, minced
1 tsp black peppercorns
1 tsp sugar substitute equivalent (I used Swerve)
1 tsp dried dill weed
1/2 tsp red pepper flakesSlice the cucumbers using a mandolin (medium thickness) or with a knife and place the sliced cucumbers in a medium-large bowl. Combine the rest of the ingredients in a medium saucepan and bring to a boil. Boil for 2 minutes. Pour the liquid over the cucumbers and allow to cool (about 25-30 minutes). Cover the pickles and place the container in the refrigerator for at least 30 minutes. The pickles are ready to be enjoyed as a snack, on top of your favorite low carb burger, etc.
Net Carb Count*: