Spicy Sweet Dill Pickles (VEGETARIAN/KETO)

Updated: Mar 8

These pickles are so easy to make but pack a flavorful punch! Perfect on top of your favorite burger or sandwich or just as a snack. Make them in advance and keep ready stored in the fridge. Enjoy them as a side or out to snack on while watching your sports team.


3 cups Cucumbers sliced to your thickness

2 cloves garlic minced

1 cup Hot Water

1 cup Apple Cider Vinegar

1 tsp dried Dill

1/2 tsp ground Mustard

1 tsp Coriander Seeds optional

1 tsp Red Chili Pepper Flakes

2-4 tsp Salt

10-15 drops Liquid Stevia

2 Mason Jars


In a large bowl place the sliced cucumbers and toss with dried dill and minced garlic, set aside. In a large glass measuring cup or glass bowl add hot water, apple cider vinegar, mustard, red pepper flakes, salt, coriander seed if using, and liquid stevia, stir and set aside to cool a bit.

Place the prepared cucumbers into the 2 Mason jars evenly. Pour the liquid mixture over the

cucumbers and seal the containers. Store in the refrigerator for a day or two so the flavors can

develop, then enjoy.

Recipe note: I suggest you allow the pickles to sit for at least a week or more for maximum flavor. You will thank me later, lol.

Calories 3, Protein 0.1 g, Carbs 0.8 g, Fiber 0.1 g (per 6 pickle slices)

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