Pickled Zucchini

Ingrédients

• 2 medium zucchini (sliced)
• 3 cloves garlic (peeled)
• 1 cup water
• 1 cup apple cider vinegar
• 1 tablespoon pickling salt
• 1/2 tablespoon whole black peppercorns
• 1 teaspoon mustard seeds
• 1/4 tablespoon red peppercorns
• 1 tablespoon keto-friendly sweetener

Préparation

1. 1

   Combine the sea salt, black peppercorns, red pepper flakes, keto-friendly sweetener, salt, mustard seeds, water, and apple cider vinegar in a saucepan.

2. 2

   Bring the mixture to a gentle simmer over medium heat.

3. 3

   Keep stirring. Once the salt and sweetener dissolve, your pickle brine is ready.

4. 4

   Put your zucchini slices and cloves of garlic into a clean jar or container.

5. 5

   Pour the hot brine over the zucchini. Make sure all the slices are covered.

6. 6

   Allow the brine to cool to room temperature.

7. 7

   Seal the jar or container and let it sit at room temperature for a day.

8. 8

   Store the pickles in the fridge and consume them when desired for optimal flavor.

9. 9

   Delicious refrigerator zucchini pickles are ready to enjoy!