If you are looking for a keto snack and love pickles, try this easy low carb refrigerator pickled zucchini recipe. Use up some of the garden zucchini to make this quick pickle. You just need a few everyday ingredients and to make this healthy and tasty pickle. Only 2 calories per piece and 0.3g net carbs!
You might also like these low carb spicy pickled green beans recipe!
I’m always trying to find things to do with my hubby’s garden harvest. It’s September and I still have lots of green and yellow zucchini so I thought I’d make a quick refrigerator pickled zucchini recipe and made it low carb so I could feel good about eating it.
I used a recipe my husband likes for his pickled jalapeños. Of course it was delicious and easy and so I am sharing it with you. Also pickles are a healthy and delicious snack to munch on…. especially when they come from your own garden.
Quick low carb picking brine ingredients
To make a pickling brine you need vinegar, water, salt and sometimes sugar or sweetener in this case. From there you can add flavor with herbs and spices. In this pickle we are using white vinegar, salt, water, Swerve sweetener, garlic, cayenne, basil and oregano.
And of course we need zucchini. If you have both green and yellow it makes for a more visually dish but you can just use green.
Let’s pickle some zucchini!
1.) First you cut up the veggies you want to pickle. In this case I used yellow and green zucchini. You can cut them any way you like. I made them into spears.
TIP: Try to think of how you are going to eat them. I like them on salads sometimes and the chunks work great in that instance… no chopping. But if you are going to use eat them from the jar like a dill pickle, cut them into thick sticks or spears. They might work nice in a big cross section slice if you are going to eat it on sandwich.
2.) Next get your pickling liquid going. Add everything to the pan (not the veggies tho) and wait for it to boil.
3.) In the meantime take the veggies and put them into a clean dry jar ( I recycle old jars and now have a million mason jars).
4.) When the liquid boils, pour it over the veggies to cover and let them sit until it cools a bit. This will cook the zucchini a little to soften it but it will still be a bit crunchy.
And that is it. Just put on your lid and put them in the fridge. You can eat them as soon as the are cold… in a few hours.
It’s a great way to use some of the extra veggies you get from your garden and taste great on salads, sandwiches and as a side dish even. Give them a try and let me know how you like them!
The nutritional information for 1 piece of pickled zucchini is:
2 cals / 0.3g carbs / 0.1g protein
I adapted this recipe from Chef John’s recipe on Allrecipes.com. Check it out here.
Low Carb Refrigerator Pickled Zucchini
These quick pickled zucchini spears are a great low carb, low calorie snack!
- 1 zucchini cut into spears (I used green and yellow)
- 1 cup water
- 3/4 cup white distilled vinegar
- 3 tablespoons Swerve sweetener
- 1/2 teaspoon crushed garlic
- 1/4 teaspoon cayenne pepper or crushed red pepper flakes
- 1/2 teaspoon oregano
- 1/4 teaspoon basil
- 1 tablespoon salt
Add all the ingredients (except the veggies) to a pan, mix well and bring to a boil.
In the meantime cut up your zucchini into spears. You can cut them into any shape you want but I did large spears.
Add them to your jar and once the pickling liquid is boiling, pour it over the veggies.
Let them cool a bit then put a lid on them and refrigerate.
You can eat them in a few hours, once they are cold.