Spicy Pickled Vegetables

Spicy Pickled Vegetables are a zesty and crunchy addition to any meal, offering a delightful contrast of flavors and textures. This low-carb side dish is perfect for adding a kick to your plate while keeping your carb count in check.

Ingredients

• Cucumber - 100 grams
• Radishes - 100 grams
• Carrot - 50 grams
• Jalapeño pepper - 1 medium, sliced
• Garlic - 2 cloves, smashed
• Apple cider vinegar - 120 ml
• Water - 120 ml
• Salt - 1 teaspoon
• Sugar substitute (e.g., erythritol) - 1 teaspoon
• Black peppercorns - 1/2 teaspoon
• Mustard seeds - 1/2 teaspoon
• Dill seeds - 1/2 teaspoon

Steps

1. Wash and thinly slice the cucumber, radishes, and carrot.
2. In a medium saucepan, combine apple cider vinegar, water, salt, sugar substitute, garlic, black peppercorns, mustard seeds, and dill seeds.
3. Bring the mixture to a boil over medium heat, stirring until the salt and sugar substitute are dissolved.
4. Remove the saucepan from heat and add the sliced vegetables and jalapeño pepper to the hot mixture.
5. Let the vegetables sit in the pickling liquid for about 15 minutes to absorb the flavors.
6. Transfer the pickled vegetables and liquid into a clean jar, seal it, and let it cool to room temperature.
7. Refrigerate the pickled vegetables for at least 1 hour before serving to enhance the flavors.

Nutrition

• Calories: 30
• Protein: 1 g
• Carbs: 5 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 350 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 minerals from fresh vegetables.
• Low in calories and carbohydrates, making it suitable for low-carb diets.

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