Quick pickles are the answer when you want to use up some cucumber you have kicking around or when you want to make your own, but don't want to wait months for them to settle. These quick dill pickles are not fermented (so no probiotics), but they are quick! A vinegar solution is used to break it down and you only really need a day or two in the fridge before they're at they're best. And of course, they're a great low-carb snack or condiment too.
Keto Quick Dill Pickles Recipe
- 1½ cups boiled water
- ¼ cup pickling vinegar
- 2 tablespoons pickling salt
- 2 teaspoons black peppercorns
- 5 cloves garlic, peeled and smashed
- 6 large sprigs fresh dill
- 1 bay leaf
- ½ teaspoon crushed red pepper flakes, or more/less to taste (*optional)
- 1 large English seedless cucumber(around 1½ lb sliced into rounds or spears) (*Or use small pickling cucumbers if they're in season.)
(*Skip step 1 and 2 if you're using pickling cucumbers.) Add the cucumbers and onions in a colander resting in a large bowl or in the sink. Toss with the salt and let stand for 1-2 hours, allowing them to release a lot of their water.
Rinse the cucumbers and onions and then place in a single layer on a couple of sheet pans lined with paper towels. Covering with another layer of paper towels and allow to dry overnight.
Add the water, vinegar, salt, peppercorns, garlic, dill and bay leaf to a 1-quart jar, or divide the mixture evenly between two 1-pint jars and stir to combine.
Add the cucumbers to the jar(s). Screw the lids on the jar(s) and shake to combine.
Refrigerate for at least 2 days before eating, although there’s no reason why you can’t have a few before that time is up. The pickles will keep in a sealed jar in the refrigerator for up to 1 week.
Did you make this vegan keto quick dill pickles recipe? If so, how did it go? Please share your thoughts in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)