Pickled Vegetables

These pickled vegetables provide a zesty crunch that complements any meal while being low in carbs. The vibrant flavors of fresh veggies married with vinegar create a refreshing side dish that's both nutritious and satisfying.

Ingredients

• Cucumbers - 100 grams, sliced
• Radishes - 100 grams, sliced
• Carrots - 50 grams, julienned
• Red bell pepper - 50 grams, sliced
• White vinegar - 120 ml
• Water - 120 ml
• Salt - 1 teaspoon
• Sugar substitute (like erythritol) - 1 teaspoon
• Dill - 1 teaspoon, dried
• Garlic - 1 clove, smashed

Steps

1. In a medium saucepan, combine white vinegar, water, salt, sugar substitute, dill, and smashed garlic. Bring to a boil over medium heat, stirring until salt and sugar substitute dissolve.
2. Remove the saucepan from heat and let the pickling liquid cool for about 10 minutes.
3. While the liquid cools, prepare the vegetables by slicing them as indicated.
4. In a clean jar, layer the sliced cucumbers, radishes, carrots, and red bell pepper.
5. Pour the cooled pickling liquid over the vegetables, ensuring they are fully submerged.
6. Seal the jar and refrigerate for at least 20 minutes before serving to allow the flavors to meld.

Nutrition

• Calories: 25
• Protein: 1 g
• Carbs: 5 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Water: 0.24 L

Health Benefits

• Rich in vitamins and antioxidants from fresh vegetables.
• Low in calories and carbs, making it suitable for low-carb diets.

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