Have you ever looked at the back of a jar of pickles and noticed how much sugar and food coloring is in them? I was shocked when I got home and read the label of my dill pickles. Dill pickles are supposed to be pretty basic yet there was still a boat load of ingredients in them. My mom has been pickling vegetables for years and she taught me how to pickle my own veggies. You can watch a video here from several months ago with her expert directions.
This is the same recipe but has a few changes since I now prefer to use Lakanto Classic Sweetener instead of Swerve Sweetener. You can use any spice blend but our go to is the Kirkland (Costco brand) no salt seasoning.
I used quart sized jars in this video so I had to double the recipe. How much liquid you’ll need will be based on how many jars you’re making and how full you pack your jars with veggies. The more filled they are the better so you don’t waste the solution. The solution is easy to make up so make small batches and just make more as needed.
I like to make at least 2 at a time and they store in the fridge for a while! I normally pickle cucumbers and onions at least once a week. You can also use this same recipe on other veggies like carrots, cauliflower, peppers, etc.
- 1 quart sized mason jar
- 1 cup boiling water
- 1/2 cup raw, unfiltered apple cider vinegar
- 3 tablespoons sweetener ( I suggest Lakanto Classic )
- 1 teaspoon no salt seasoning blend
- at least 2 English cucumbers or 1 medium onion
Mix all ingredients in a bowl. Pack vegetable tightly in a quart size mason jar. Pour solution over veggies and let cool. They are ready to eat in 24 hours. Store in refrigerator.