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Pickled cucumbers and gherkins are a great condiment for burgers, sausage rolls, and even on top of keto pizza. The reason I make my own is that most store-bought products contain sugar and other unhealthy additives. My mom preserves gherkins and makes them in batches of 40-60 jars - they last for months without refrigeration.

I prefer making refrigerator pickles because they are easier to prepare and less likely to get soft. I followed my mom's recipe but used a healthy low-carb sweetener instead of sugar. If you want to make pickles in batches and preserve them, The Kitchn has a great step-by-step guide.

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Note that these pickles are not too sweet. If you prefer more sweetener, double the amount of Erythritol, or follow this refrigerated pickles recipe instead.

Nutrition facts in this recipe are estimated as most of the ingredients are only used for pickling.

4 days, 23 hours, 40 minutes Hands-on 20 minutes Overall 3-5 days Serving size pickle, 50 g/ 1.8 oz g Allergy information for Low-Carb Refrigerator Gherkins ✔ Gluten free ✔ Dairy free ✔ Egg free ✔ Nut free ✔ Pork free ✔ Avocado free ✔ Coconut free ✔ Fish free ✔ Shellfish free ✔ Beef free Pescatarian Low FODMAP Vegetarian Vegan Print Recipe Download Recipe

Nutritional values (per serving, pickle, 50 g/ 1.8 oz g)

Net carbs 1.9 grams Protein 0.5 grams Fat 0.2 grams Calories 16 kcal Calories from carbs 65%, protein 18%, fat 17% Total carbs 2.5 grams Fiber 0.6 grams Sugars 1.1 grams Saturated fat 0 grams Sodium 197 mg ( 9 % RDA ) Magnesium 10 mg ( 2 % RDA ) Potassium 102 mg ( 5 % EMR )

Ingredients (makes 1-quart/ 1 l jar) 12-14 pieces fresh gherkins (600 g/ 1.3 lb)

1 tsp whole peppercorns (about 20 pieces)

1 tsp whole mustard seeds

5 whole allspice

1 bay leaf

1 tsp dill seeds or few sprigs fresh dill

1 small white onion, sliced (70 g/ 2.5 oz)

2 cloves garlic, sliced

2-4 tbsp Erythritol or Swerve or 5-10 drops liquid Stevia

1 tsp salt (I like pink Himalayan)

2 cups water (480 ml/ 16 fl oz)

1 cup apple cider vinegar (8 fl oz/ 240 ml) Other spices you can use (optional): juniper berries

cloves

fresh or ground turmeric

celery seeds

red pepper flakes

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Martina Slajerova Creator of KetoDietApp.com I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight. That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food. More posts by Martina Slajerova Martina Slajerova