Keto Quick Pickle With Red Peppers

This pickle sure is quick! These sweet and sour cucumber pickles don’t have all the fermented bacteria culture going on that other pickles have. In just one hour, you have a cold side dish or snack that’s perfectly tangy, crunchy, and just a little sweet. Use these to cool your palate during a spicy meal or as a palate cleanser!

Jessica L.

Net Carbs

0.9 g
Fiber

0.4 g
Total Carbs

1.3 g
Protein

0.2 g
Fats

0 g

6 cals

Quantity

Serving Size

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Cucumber, Raw, With Peel

6-½ ounce
Red Bell Peppers, Raw

2-½ ounce
Warm Water

1 cup
Rice Vinegar

¼ cup
Stevia Leaf Noncaloric Sweetener (green Packet)

1 package
Salt

1-½ teaspoon
Dill Weed, Fresh

2 teaspoon, whole pieces

Step 1

Slice the cucumber into thin discs. Hand dice the red bell pepper into small pieces that are no thicker than the cucumber. This side dish is more enjoyable if the pieces are consistent in size. Combine the cucumber and pepper in a bowl.
Step 2

In a second bowl, combine all the other remaining ingredients. Make sure you use warm water, and not cold.
Step 3

Pour the pickle liquid over the cucumber and pepper. If the ingredients are not fully submerged in the liquid, you can add more warm water until they are. Cover the bowl with plastic wrap and refrigerate for 1 hour or longer.
Step 4

Serve straight from the bowl after 1 hour!

Keto Quick Pickle With Red Peppers

Ingredients

Recipe Steps

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