Combine the sea salt, black peppercorns, red pepper flakes, keto-friendly sweetener, salt, mustard seeds, water, and apple cider vinegar in a saucepan.
Bring the mixture to a gentle simmer over medium heat.
Keep stirring. Once the salt and sweetener dissolve, your pickle brine is ready.
Put your zucchini slices and cloves of garlic into a clean jar or container.
Pour the hot brine over the zucchini. Make sure all the slices are covered.
Allow the brine to cool to room temperature.
Seal the jar or container and let it sit at room temperature for a day.
Store the pickles in the fridge and consume them when desired for optimal flavor.
Delicious refrigerator zucchini pickles are ready to enjoy!
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Nutrition
Nutrition Facts
Pickled Zucchini
Amount Per Serving
Calories 55Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.2g1%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.3g
Sodium 2345mg102%
Potassium 452mg13%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 4g4%
Protein 2g4%
Vitamin A 276IU6%
Vitamin C 24mg29%
Calcium 49mg5%
Iron 1mg6%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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