Recipe: Low Carb Refrigerator Pickles
Refrigerator pickles are so easy to make. They are a great way to use up cucumbers still left in the garden or bulk purchases from the farmer's market. You don't even have to limit yourself to cucumbers. Many recipes call for using bell peppers and I even added some jicama to my last batch. All type of pickled vegetables taste fantastic. Just keep in mind that cucumbers prepared this way aren't shelf stable and must be kept cold. Allegedly they can still last from 2-3 months, but since I have never had a batch last more than a week, I can't say for sure.
Wifezilla's Low-Carb Refrigerator Pickles
Ingredients:
6 large cucumbers - skinned and sliced
1 large sliced red onion
1 bell pepper (red or orange) cut in strips
1 cup of jicama cut in strips
1 cup white or apple cider vinegar
1/2 cup erythritol (or more depending on taste)
1/4 cup Da Vinci's Simple Syrup (or powdered Splenda equivalent)
2 tsp salt
1 tsp ground black pepper
1 tsp minced garlic or dried powdered garlic
1/2 tsp celery seed
1/2 tsp powdered cayenne pepper (optional)
Directions:
Heat the vinegar (either on the stove or in the microwave in a medium-sized bowl) and then stir in the erythritol to dissolve. Add spices and allow to cool. Place sliced veggies in to a large jar or ceramic dish that has a tight fitting lid. Pour the cooled brine over the sliced cucumber mix and stir. Allow to set overnight in the refrigerator.
Variations:
Any regular refrigerator pickle recipe can be adapted to low carb by using erythritol and splenda instead of regular sugar. Since erythritol isn't quite as sweet as sugar, just use the same amount of erythritol as sugar called for in the recipe, and then add splenda to taste.
Contact: wifezilla@gmail.com
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Recipe: Low Carb Refrigerator Pickles
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