In a quaint kitchen filled with the warmth of summer, Mia and Luca, a couple who shared a passion for gardening and keto cooking, found themselves with an abundant harvest of vegetables. As they looked over their bounty of fresh cucumbers, cauliflower, and cabbage, they were inspired to preserve the flavors of the season in a way that aligned with their ketogenic lifestyle. Together, they decided to embark on a culinary project: creating a variety of Completely Keto Pickled Veggies.
Drawing on old family recipes and a desire to experiment with keto-friendly ingredients, they carefully selected spices, herbs, and vinegars that would enhance the natural flavors of their vegetables without adding unnecessary carbs. They spent a day washing, chopping, and preparing their vegetables, laughing and sharing stories as they worked side by side in the kitchen.
As they placed the last jar on the shelf, they stepped back to admire their work: a colorful array of pickled cucumbers, cauliflower, and sauerkraut, each jar a testament to their creativity and dedication to their keto lifestyle. Over the following weeks, as they opened each jar and tasted the fruits of their labor, they were reminded of that sunny day in the kitchen and the joy of creating something delicious and nutritious together. Their Completely Keto Pickled Veggies became a staple in their meals, adding a burst of flavor and a touch of summer to their dishes long after the season had passed.
Harlan Kilstein’s Completely Keto Pickled Veggies
Ingredients
Cucumbers:
- 30 Small cucumbers fresh and firm
- 1 Dozen pearl onions
- 1/4 Red pepper chopped finely
- 1/2 Cup Coarse Pink Himalayan Salt
- 2 Quarts boiled water
- 2 Cloves garlic
- 2 Bay leaves
- 5 Sprigs of dill
Cauliflower:
- 1 Cauliflower
- 1 Quart boiling water
- 1/4 Cup avocado oil
- 1/4 Red pepper diced
- 4 Bulgarian peppers
- 1 Tsp ginger grated
- 1 Clove garlic crushed
- 1 Pinch powdered coriander
- 1 Tbs Pink Himalayan Salt
Sauerkraut:
- 6 Pounds cabbage
- 2 Tbs Pink Himalayan Salt
- 3 Tsp Apple cider vinegar
- 12 Small pearl onions peeled
Instructions
Cucumbers:
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Wash and dry cucumbers
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Peel pearl onions
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Place cucumbers and onions in jar
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Add salt to hot water in a bowl and allow to dissolve while stirring
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Allow to cool
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Add pepper, garlic and bay leaves
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Pour liquid mixture over cucumbers
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Place dill on top
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The liquid should completely cover the cucumbers
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Cover jar with cheesecloth and string or rubber band
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Keep one week in a pantry or cool area
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If it is preferred to enjoy a more crisp and brighter green pickle, enjoy after 5 days and refrigerate with a sealed lid
Cauliflower
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Separate florets
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Place at bottom of jar all ingredients
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Cover with airtight lid
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Allow to stand one week in the refrigerator
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Sauerkraut:
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Separate leaves
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Pile on top of each other and shred finely
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Reserve a few large leaves
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Place all shredded cabbage and onions in jar
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Top with leaves to cover
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Boil water
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Pour to top of jar
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Add salt and vinegar and stir well
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Cover with cheesecloth and string or rubber band and plate on top
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Set aside for two weeks and place lid after and keep in refrigerator
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