Did you know that most store-bought pickles have food dyes in them? Synthetic dyes can cause hyperactivity, which in turn can result in a deficiency of dopamine, which may be related to ADD. For these reasons, I like to make my own pickles.
Pickles are not a high-fat side but can be part of a ketogenic meal. Just make sure to eat pickles with foods that are high in fat, such as Pigs in a Bacon Blanket or Mini Pastrami Roll-Ups.
Ingredients
- 3 pickling cucumbers, about 4 inches long
- 3 sprigs fresh dill
- 2 cloves garlic, finely chopped
- ¼ cup thinly sliced white onions
- 2 cups coconut vinegar or apple cider vinegar
- ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
- 2 teaspoons fine sea salt
- 1 teaspoon mustard seed
- ¼ teaspoon celery seed
- Nonchlorinated water
How to Make It
- Sterilize a 1-quart mason jar.
- Clean the cucumbers and slice them into the desired shapes, such as lengthwise into spears or crosswise into rounds (for “chips”), or keep them whole.
- Place the dill, garlic, and onions in the sterilized mason jar. Place the cucumbers on top of the onions, filling the jar with cucumbers to about 2 inches from the top.
- In a glass or metal bowl, combine the vinegar, sweetener, salt, mustard seed, and celery seed. Pour into the mason jar. Add enough nonchlorinated water to cover the pickles and reach about 1 inch from the top of the jar.
- Cover the jar tightly and let pickle in the refrigerator for 2 days before enjoying. Store in the refrigerator for up to 2 months.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 10 kcal Calories from Fat: 0.9 kcal |
|
% Daily Value*
|
| Total Fat 0.1 g 0% |
Trans Fat 0.0 g |
carbohydrates 2.3 g 2% |
Protein 0.4 g 1% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |