I love these easy keto refrigerator dill pickles! They will make you question whether you ever want to buy store-bought pickles again! They really are that simple to make and that delicious!
I love dill! Just the smell of it makes me happy. I also love pickles. But I don’t love canning! These easy keto refrigerator dill pickles are quick and easy to make and they are delicious! This is seriously one of my favorite all time recipes. The fresh ingredients truly shine through. I hope you and your family enjoy these easy keto refrigerator dill pickles as much as my family does!
What kind of cucumbers did you use to make these keto refrigerator dill pickles?
I chose Persian cucumbers for my pickles. I knew I wanted to do half pickle spears and half pickle chips. Persian cucumbers come in a variety of lengths. My Persian cucumbers were medium sized which is exactly what I wanted. Kirby cucumbers can also be used. Kirby cucumbers are small and are often used to make pickles. Either is a great option as they both have thin skin, contain small seeds, and hold up their crunchiness when made into pickles!
Let’s talk about the fresh herbs and spices used for these pickles!
The key ingredient for these pickles is, of course, dill! I used all fresh dill, and this is what I’d recommend you do. I just nestled the dill fronds between the cucumbers as I placed them in the jars. Smashing the garlic cloves allow them to release their flavor and makes your prep easy! You can simply top your cucumbers with the mustard seeds, peppercorns, red onion, and celery seeds. They’ll get mixed in after you add your liquid and shake the mixture.
Why refrigerator pickles?
I love the ease and simplicity of making refrigerator pickles. You can make small batches or large batches. It takes only 24 hours for these beauties to be ready to eat. This allows all of the flavors to be absorbed into the cucumbers. If you can stand to wait 48 hours, even better!😊Their flavor will intensify the longer they set. But we don’t know much about that as they disappear so quickly! These pickles are low calorie and low carb and are also incredibly delicious! They will last, stored in the refrigerator, at least a month, although they may become less crunchy the longer they set.
Here are some recipes you could serve alongside your keto refrigerator pickles.
Your favorite sandwich made with 90 Second Keto English Muffins
Helpful Hints:
*If you’d like your pickles more garlicky, feel free to add more fresh garlic to this recipe.
*You can make these pickles spicy by adding some red pepper flakes if you’d like.
*This recipe makes 2 quarts of pickles.
Main Kitchen Equipment and Utensils:
- Medium saucepan
- Mason jars
Splash of Encouragement:
***God is our refuge and strength, A very present help in trouble. Psalm 46:1***
Easy Keto Refrigerator Dill Pickles
I love these easy keto refrigerator dill pickles! They will make you question whether you ever want to buy store-bought pickles again! They really are that simple to make and that delicious!
Ingredients
- 1½ cups water
- 1 tablespoon salt
- 1 teaspoon granulated sugar substitute (Swerve)
- 1½ cups distilled white vinegar
- 2 pounds Persian cucumbers
- 10 dill fronds
- 4 cloves garlic, smashed
- 1½ tablespoons mustard seeds
- 1 tablespoon peppercorns
- 1 tablespoon red onion, diced
- ½ teaspoon celery 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 garlic cloves, mustard seeds, peppercorns, red onion, and celery seeds.
5. Pour salt water vinegar mixture over cucumbers. Liquid will not completely cover 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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