These keto jalapeno dill refrigerator pickles are perfectly spicy and amazingly flavorful. They’ll make a great addition to all your favorite meals!
I love making quick and easy pickles, and these keto jalapeno dill refrigerator pickles exceeded my expectations! They have a nice heat level, but aren’t exceedingly hot. And since we’re making refrigerator pickles, they only take a few minutes to make. The hardest part about making these pickles is waiting a day or two to eat them!
Let’s talk about the fresh ingredients that go into our pickles!
For my cucumbers, I chose to use Persian cucumbers. Persian cucumbers come in a variety of lengths, and I chose medium sized ones. You could also use Kirby cucumbers which tend to be shorter and wider, and they have a bumpy skin. Both are good options for making refrigerator pickles. I added about 5 medium sized dill fronds to each jar of pickles and the flavor came through perfectly. For my onions, I found some Spring onions at my favorite local market. Spring onions are onions that are picked early in the season. They have a smaller bulb and are often mild and a little sweet. You can use regular red or yellow onions for these pickles. The garlic, smashed or chopped, imparts great flavor to these pickles. For the jalapeno, I chopped it and added seeds and all to the pickles.
What spices are added to these keto jalapeno dill refrigerator pickles?
We get great flavor from our water and vinegar mixture which has added salt and keto sugar. We also get incredible flavor from our vegetables and dill. But they still need a little help😊, so we add a few key spices to assist them in creating the perfect flavor for these pickles! We add a combination of mustard seeds, peppercorns, celery seeds, and coriander seeds for our spice mixture. These spices bring amazing flavor to these pickles. Fun fact, coriander and cilantro come from the same plant but taste completely different. Coriander seeds have a warm, nutty flavor with a hint of citrus flavor, sometimes described as a floral flavor. I chose to cut half of my cucumbers into spears and half into pickle chips. With either cut, I recommend you refrigerate your pickles for 1-2 days before eating to allow all the flavors to be absorbed into the pickles.
How can I serve these keto jalapeno dill refrigerator pickles?
These pickles have a really nice heat level from the jalapenos. If you’d like even more heat, you can serve your pickles with some of the chopped jalapeno pieces. You can also serve them with some of the onion pieces. These pickles make for an awesome snack or appetizer. I love to make appetizer platters and charcuterie boards and these pickles make a great addition. Some ideas for making this appetizer tray include adding a variety of sliced cheeses and meats served with different kinds of mustards or dipping sauces, berries, hard boiled eggs, keto chips or crackers, olives, raw veggies with dip, nuts, and seeds. These pickles can also be served with all your keto favorites including burgers, casseroles, grilled meats, keto sandwiches, lettuce wraps, soup and salad meals, and so many more. These pickles also make an awesome food gift for any occasion.
Need some more fun keto snack ideas? Here are a few I think you’ll enjoy!
Cinnamon Rosemary Keto Candied Nuts
Dad’s Keto Pepperoni Cheese Bites
Everything Bagel Keto Deviled Eggs
Helpful Hints:
*You can slice your pickles into spears, pickle chips, or a combination of both.
*For best results, you’ll want to refrigerate your pickles for 1-2 days before serving.
Main Kitchen Equipment and Utensils:
- Medium saucepan
- Measuring spoons
Splash of Encouragement:
***Have fun adding some heat and spice to your dishes, and you may be surprised at how much you enjoy it***
Keto Jalapeno Dill Refrigerator Pickles
These keto jalapeno dill refrigerator pickles are perfectly spicy and amazingly flavorful. They’ll make a great addition to all your favorite meals!
Ingredients
- 2 cups water
- 1 tablespoon salt
- 2 teaspoons granulated sugar substitute (Swerve)
- 1½ cups distilled white vinegar
- 2 pounds Persian cucumbers
- 10 dill fronds
- 1 jalapeno, chopped
- 4 cloves garlic, smashed
- 1½ tablespoons mustard seeds
- 1 tablespoon peppercorns
- 2 teaspoons diced red onion
- 1 teaspoon celery seeds
- 1 teaspoon coriander seeds
Instructions
1. In a medium saucepan over medium heat, add water, salt, and sugar. Stir to combine. Heat until salt is dissolved, stirring occasionally, about 5 minutes.
2. Once salt is dissolved, remove saucepan from heat. Add vinegar and allow to cool.
3. Cut off ends of cucumbers and discard. Slice the cucumbers into spears or chips, or a combination of both.
4. In mason jars, place cucumbers along with dill fronds. Top with chopped jalapenos, garlic cloves, mustard seeds, peppercorns, red onion, celery seeds, and coriander seeds.
5. Pour salt water vinegar mixture over cucumbers. Place lids on mason jars. Shake to combine ingredients.
6. Place jars in refrigerator. Refrigerate for 24-48 hours, shaking occasionally, before serving.
7. Refrigerator pickles will stay good for at least 1 month.
Nutrition Information:
Yield: 32 Serving Size: 1Amount Per Serving: Calories: 6Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 200mgCarbohydrates: 1gNet Carbohydrates: 0.7gFiber: 0.3gSugar: 0.5gProtein: 0g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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