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.
I used the following ingredients for Low Carb Homemade Dill Pickles:
3 small cucumbers (about 12 oz total–peeling optional)
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.
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*:
Cucumbers: 12 net carbs (for the entire recipe)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.
Comments: This is a very quick and easy way to enjoy pickles. Summer usually means an abundance of cucumbers so this is a perfect way to use up those cucumbers. I lightly peeled my cucumbers by peeling the skin every 1/2 inch. This way I got some of the crunch from skin, but the liquid was still able to soften the cucumbers. You could also slice the cumbers in different shapes (spears, etc.), but the cucumbers will need more time for the liquid to flavor the pickles. Enjoy!
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