Homemade Fermented Dill Keto Pickles Recipe

Homemade Fermented Dill Keto Pickles Recipe

Make a Quick and Easy Homemade Fermented Dill Keto Pickles Recipe that can be stored in Refrigerator and surprises you with a lovely Crunchy Probiotic Tangy Taste. Extra Healthy, Low Carb, and Sugar Free Homemade Pickles are Easy Keto Snacks and can be used for making Pickle Chips or Keto Fried Pickles.

Course Small bites

Cuisine International

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Prep Time 10

Additional Time 3

Total Time 3 10

Servings jars

Calories 113kcal

Author Zuzana Paar

Equipment

1 Cooking Pot
1 Mixing jug
Mason jars

Ingredients

2 Pounds Mini Cucumbers
2 Liters Water
4 Tablespoons Salt
1,5 Tablespoons Colorful Peppercorns
1 Tablespoon Cloves
1,5 Tablespoons Mustard Seeds
8 Dry Bay Leaves
Dill
4 Grape Leaves
4 Garlic Cloves
1 Carrot
1 Parsnip
1 Ginger
4 Chilli Peppers

US Customary - Metric

Instructions

First, wash all the vegetables and, most importantly, cucumbers. Spread them on a kitchen cloth to dry fully. At the same time, boil the water, into which you add salt. I usually use a ratio of 2 liters of water – 2 Tablespoons of salt. Mix the salt in until it dissolves. Switch the water off and let it cool thoroughly.
Once the brine is cooled, place it into the jug, from which it will be easier for you to pour it into the Mason jars. Add peppercorn, mustard seeds, and then cloves.
Ensure your Mason jars or any other glass containers you will use are fully washed and dry. Start with placing large dill at the bottom of each glass.
Once your carrots, parsnips, and ginger have dried, cut them into slices. Add a couple of slices inside each jar on top of the bay leaves.
Start by adding a few cucumbers into each Mason jar. On top of it, add one dry bay leave.
On the side of the glass, add one wine leave into each.
Keep layering your Mason jar with slices of veggies, ginger, dill, and cucumbers. Once the glass is filled to approximately 3/4, add one red chili pepper to each.
Finish by adding more cucumbers up to the top of the jar. Add the water mixture, which has already been infused with spices, thoroughly. Almost overflowing.
If you are using Mason jars, take the middle of the lid and cover each with the lid. Place on a kitchen table or next to the shaded window for approximately 2-3 days.
After about two days, check for the texture. Always taste the cucumber from the middle. Once you feel this is the perfect texture, close the glasses and place them into the refrigerator.

Video

Notes

Water – Instead of using water as a base, try our homemade whey to help ferment and add some more probiotics.
Dill – may be replaced by dried dill if not available.
Salt-water ratio – 2 liters of water – 2 Tablespoons of salt
Pickle juice – could be used in salad dressing such as our “potato” mayo salad.

Nutrition