Pickled Zucchini

This keto Pickled Zucchini recipe transforms fresh zucchini into tangy, low-carb pickles, perfect as a side dish or snack.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Combine the sea salt, black peppercorns, red pepper flakes, keto-friendly sweetener, salt, mustard seeds, water, and apple cider vinegar in a saucepan.
2. 2Bring the mixture to a gentle simmer over medium heat.
3. 3Keep stirring. Once the salt and sweetener dissolve, your pickle brine is ready.
4. 4Put your zucchini slices and cloves of garlic into a clean jar or container.
5. 5Pour the hot brine over the zucchini. Make sure all the slices are covered.
6. 6Allow the brine to cool to room temperature.
7. 7Seal the jar or container and let it sit at room temperature for a day.
8. 8Store the pickles in the fridge and consume them when desired for optimal flavor.
9. 9Delicious refrigerator zucchini pickles are ready to enjoy!