How to make low-carb fire and ice pickles

Lindsay Mattison

Contributing Writer

One thing that can help someone stick to a low-carb diet plan is definitely pickles. They're such a lifesaver - they add crunchy texture and tangy flavor to so many keto-friendly recipes. After buying jar after jar of pickles, it becomes clear that using a simple recipe to make pickles is a better choice. This version is simple and easy.

These pickles are totally addicting because they hit all of the flavor notes: They're sweet, spicy, tangy, sour and totally delicious. Use them as a base to serve egg salad or chop them up to add to your favorite deviled eggs. No matter how you use them, they're sure to brighten up your meals and snacks.

Cooktop Cove

Low-carb fire and ice pickles

1 pint jar

15 minutes

0 minutes

12 hours 15 minutes

1 large cucumber

1 teaspoon whole peppercorns

1 teaspoon yellow mustard seeds

1/2 teaspoon red pepper flakes

1 teaspoon dill seeds

1 small white onion, thinly sliced

1 cup water

1/2 cup apple cider vinegar

1/2 teaspoon pink Himilayan salt

15 drops liquid Stevia

Cut the cucumber into thin slices with a mandolin or sharp knife. Place the slices into a pint jar.

Add the peppercorns, mustard seeds, red pepper flakes, dill seeds and onion slices to the jar.

In a large bowl, whisk together the water, vinegar, salt and Stevia.

Pour the liquid into the jar and seal. Refrigerate for at least 12 hours before serving.

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