Keto Zucchini Pickles

These Keto Zucchini Pickles are a crunchy and tangy snack perfect for any low-carb diet. Pressure canning ensures they stay fresh and delicious for months.

Ingredients:

• 4 medium zucchinis, thinly sliced
• 1 cup apple cider vinegar
• 1 cup water
• 2 cloves garlic, minced
• 1 tablespoon mustard seeds
• 1 teaspoon black peppercorns
• 1 teaspoon sea salt
• 1/2 teaspoon erythritol or preferred keto-friendly sweetener

Instructions:

In a saucepan, combine apple cider vinegar, water, garlic, mustard seeds, peppercorns, sea salt, and sweetener

Bring to a boil, then reduce heat and simmer for 5 minutes

Add sliced zucchinis to the saucepan and cook for an additional 2 minutes

Carefully transfer the zucchini mixture into sterilized mason jars, leaving about 1/2 inch of headspace

Seal the jars with lids and bands, making sure they are tightly closed

Process the jars in a pressure canner at 10 pounds pressure for 10 minutes

Remove the jars from the canner and let them cool at room temperature

Store in a cool, dark place for at least 1 week before consuming for best flavor