Instructions:
- In a small saucepan, combine the apple cider vinegar, water, salt, and erythritol. Heat over medium heat, stirring until the salt and sweetener dissolve. Remove from heat and let the mixture cool.
- In a clean glass jar or container, layer the cucumber slices, garlic (if using), mustard seeds, black peppercorns, dill seeds, and red pepper flakes.
- Once the vinegar mixture has cooled, pour it over the cucumber slices in the jar. Make sure the cucumbers are fully submerged in the liquid.
- If desired, add a few fresh dill sprigs on top for extra flavor.
- Seal the jar with a lid and give it a gentle shake to distribute the spices.
- Place the jar in the refrigerator and let the pickles marinate for at least 24 hours before enjoying. The longer they sit, the more flavorful they’ll become.
- Shake the jar gently once a day to help distribute the flavors.
- These pickles can be enjoyed within a week or two. The longer they sit, the softer they may become.
Feel free to adjust the seasonings and spices according to your preferences. Enjoy your homemade keto refrigerator pickles as a tasty and crunchy snack or as a delicious accompaniment to your keto meals!
