These are quick refrigerator pickles: cauliflower, cucumber, radishes and bell peppers, with optional carrots, covered in a hot brine of apple cider vinegar, water, erythritol, salt and spices. There is no canning. You pour the brine over the vegetables, seal the jars and wait at least 24 hours. The card lists 3 grams of carbohydrates and 0 grams of sugar per serving.
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Prep takes 15 minutes and the brine takes 10, so the hands-on time is 25 minutes. The recipe makes 4 servings, and the pickles keep for up to 2 weeks in the refrigerator.
What Goes in the Jar
The full amounts are in the recipe card at the bottom.
- Cauliflower florets, cucumber, radishes and bell peppers (1 cup each): cauliflower gives a crunchy base, cucumber adds crispness, radishes bring a peppery bite and bell peppers add color and mild sweetness.
- Carrots (1 cup, optional): they add sweetness. Leave them out for a lower carb count.
- Water (1 cup) and apple cider vinegar (1 cup): the pickling liquid and its tang.
- Erythritol (2 tablespoons): a keto-friendly sweetener that balances the vinegar. Stevia or monk fruit work too, but adjust the amount to their sweetness.
- Salt (1 tablespoon): seasons the brine and helps preserve the vegetables.
- Mustard seeds, black peppercorns and garlic powder (1 teaspoon each): the base seasoning.
- Dill seeds (1 teaspoon, optional) and red pepper flakes (1/2 teaspoon, optional): dill for a classic pickle flavor, and the flakes for heat.
Making the Pickles
Wash the vegetables. Cut the cauliflower into florets, slice the cucumber into rounds, slice the radishes thinly, cut the bell peppers into strips and slice the carrots thinly if you are using them. Put them all in a large mixing bowl.
In a saucepan, combine the water, vinegar, erythritol, salt, mustard seeds, peppercorns, garlic powder, dill seeds and red pepper flakes. Bring it to a boil over medium heat, stirring until the sweetener and salt dissolve. Take it off the heat and let it cool for about 10 minutes, which helps keep the vegetables crunchy.
Pour the brine over the vegetables so they are fully submerged. Transfer everything to clean, sterilized jars and seal them tightly. Refrigerate for at least 24 hours before serving so the flavors develop.
Notes on the Jars
- Sterilize the jars first with a quick boil in hot water or a run through the dishwasher.
- Mason jars or any glass jars with tight-sealing lids work.
- Keep the vegetables under the liquid in the jar to stay fresh.
Ways to Change Them
- Fresh herbs: add dill or thyme to the brine.
- Other vegetables: asparagus, green beans or zucchini.
- Other spices: coriander seeds, turmeric or a splash of lemon juice.
- Other vinegars: white wine, rice or red wine vinegar each give a different taste.
- More heat: add more red pepper flakes or sliced jalapeños.
How to Serve Them
Serve them next to grilled chicken, steak or fish, where the tang cuts through smoky flavors. Toss them into a salad of leafy greens and avocado with a light vinaigrette, or set them out with a creamy dip such as guacamole. Sparkling water with lemon or herbal tea goes well alongside.
Time and Nutrition
Prep is 15 minutes and cook time is 10 minutes. The total is 25 minutes plus 24 hours in the refrigerator. One serving has 30 calories, 0 grams of fat, 3 grams of carbohydrates, 2 grams of fiber, 0 grams of sugar, 1 gram of protein and 500 milligrams of sodium.
FAQ
How long do they last?
Up to two weeks in the refrigerator, as long as the vegetables stay fully submerged in the brine.
Can I use another sweetener instead of erythritol?
Yes. Stevia or monk fruit work, and you should adjust the amount to match their sweetness.
Can I pickle other vegetables?
Yes. Green beans, asparagus and zucchini. Choose fresh, crunchy ones.
Can I make them spicier?
Add more red pepper flakes or some sliced jalapeños to the brine.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Pickled Vegetables that Boost Flavor and Health!
Ingredients
Instructions
In a large mixing bowl, combine the cauliflower, cucumber, radishes, bell peppers, and carrots (if using). Set aside.
In a saucepan, combine the water, apple cider vinegar, erythritol, salt, mustard seeds, black peppercorns, garlic powder, dill seeds, and red pepper flakes. Bring to a boil over medium heat, stirring until the sweetener and salt are dissolved.
Once boiling, remove the saucepan from heat and let the pickling liquid cool for about 10 minutes.
Pour the cooled pickling liquid over the vegetables in the mixing bowl, ensuring they are fully submerged.
Transfer the vegetables and pickling liquid into clean, sterilized jars. Seal the jars tightly.
Refrigerate the pickled vegetables for at least 24 hours before serving to allow the flavors to develop. They can be stored in the refrigerator for up to 2 weeks.
Notes
For added flavor, consider adding fresh herbs like dill or thyme to the pickling liquid.
You can also experiment with different vegetables such as asparagus or green beans for variety.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 30 calories |
| Sugar Content | 0g |
| Sodium Content | 500mg |
| Fat Content | 0g |
| Saturated Fat Content | 0g |
| Unsaturated Fat Content | 0g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 3g |
| Fiber Content | 2g |
| Protein Content | 1g |
| Cholesterol Content | 0mg |