How to Make Easy Sugar Free Quick Pickled Vegetables

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How to Make Easy Sugar Free Quick Pickled Vegetables

These easy sugar-free quick pickled vegetables are crisp, tangy, colorful, and ready in as little as 30 minutes. Unlike traditional pickling recipes that often contain added sugar, this simple refrigerator pickle recipe relies on vinegar, fresh vegetables, herbs, and spices to create delicious flavor with no sweeteners needed.

Prep Time 10

Servings servings @ 1/2 cup drained vegetables

Calories 28kcal

Author Brenda Bennett/Sugar Free Mom

Equipment

64 oz mason jar or two-32 ounce mason jars

Ingredients

8 ounces green beans about 2 cups
8 ounces cucumbers sliced, about 2 cups
4 ounces carrots sliced into sticks, about 3/4 cup
4 ounces red onion sliced, about 3/4 cup
4 ounces bell peppers sliced, about 3/4 cup

Brine

2 cups water
2 cups vinegar ( I used 1 cup apple cider and 1 cup white vinegar)
2 tablespoons salt
2 tablespoons pickling spice or see notes above
2-4 tablespoons Allulose liquid optional to balance flavors

Instructions

Wash and dry your vegetables thoroughly. Using a sharp knife, slice vegetables into thin, even pieces. Thin slices absorb the brine faster and create a crisp texture.
Pack vegetables tightly into a clean glass jar or mason jar. Add any fresh herbs or spices you enjoy.
Add the brine ingredients into a medium saucepan and bring to a low simmer. Turn off heat and pour brine over vegetables in the jar. Allow to cool for about 30 minutes then seal with a cover and refrigerate.
For best flavor: The longer they sit, the more flavorful they become.
Red onions: 30 minutes to 1 hour
Cucumbers: 24 hours
Mixed vegetables: 24–48 hours
Quick pickled vegetables stay fresh for 2 to 4 weeks in the refrigerator.

Notes

4 g net carbs per 1/2 cup drained vegetables

Nutrition