Spicy Pickled Cucumbers

Spicy Pickled Cucumbers are a zesty and refreshing side dish that perfectly complements any meal. With a delightful crunch and a kick of heat, these low-carb pickles are a perfect addition to your table.

Ingredients

• Cucumbers - 2 medium (about 300g)
• Water - 240 ml
• White vinegar - 120 ml
• Salt - 1 tablespoon (15g)
• Granulated erythritol - 1 tablespoon (12g)
• Garlic - 2 cloves, minced
• Red pepper flakes - 1 teaspoon (5g)
• Dill seeds - 1 teaspoon (2g)
• Black peppercorns - 1/2 teaspoon (2g)

Steps

1. Wash the cucumbers thoroughly and slice them into thin rounds or spears, based on your preference.
2. In a medium saucepan, combine water, white vinegar, salt, and granulated erythritol. Bring to a gentle boil over medium heat, stirring until the salt and erythritol are completely dissolved.
3. Remove the saucepan from heat and let the brine cool for about 5 minutes.
4. In a clean glass jar, add the minced garlic, red pepper flakes, dill seeds, and black peppercorns.
5. Pack the sliced cucumbers into the jar, pressing them down slightly to fit.
6. Pour the cooled brine over the cucumbers, ensuring they are fully submerged. If necessary, use a clean weight or a smaller jar to keep the cucumbers submerged.
7. Seal the jar tightly and refrigerate for at least 2 hours before serving, allowing the flavors to meld. For best results, let them pickle overnight.

Nutrition

• Calories: 15
• Protein: 1 g
• Carbs: 3 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 650 mg
• Cholesterol: 0 mg
• Total Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Water: 0.24 L

Health Benefits

• Low in calories and carbohydrates, making them suitable for low-carb diets.
• Cucumbers are hydrating and provide essential vitamins and minerals.

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