Side Dishes

Completely Keto Pickled Veggies

Harlan Kilstein’s Completely Keto Pickled Veggies

Course: Side Dish
Cuisine: American
Keyword: Pickled Vegetables
Preserved fermented veggies contain lots of healthy bacteria.



  • 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


  • 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


  • 6 Pounds cabbage
  • 2 Tbs Pink Himalayan Salt
  • 3 Tsp Apple cider vinegar
  • 12 Small pearl onions peeled



  1. Wash and dry cucumbers
  2. Peel pearl onions
  3. Place cucumbers and onions in jar
  4. Add salt to hot water in a bowl and allow to dissolve while stirring
  5. Allow to cool
  6. Add pepper, garlic and bay leaves
  7. Pour liquid mixture over cucumbers
  8. Place dill on top
  9. The liquid should completely cover the cucumbers
  10. Cover jar with cheesecloth and string or rubber band
  11. Keep one week in a pantry or cool area
  12. If it is preferred to enjoy a more crisp and brighter green pickle, enjoy after 5 days and refrigerate with a sealed lid


  1. Separate florets
  2. Place at bottom of jar all ingredients
  3. Cover with airtight lid
  4. Allow to stand one week in the refrigerator


  1. Separate leaves
  2. Pile on top of each other and shred finely
  3. Reserve a few large leaves
  4. Place all shredded cabbage and onions in jar
  5. Top with leaves to cover
  6. Boil water
  7. Pour to top of jar
  8. Add salt and vinegar and stir well
  9. Cover with cheesecloth and string or rubber band and plate on top
  10. Set aside for two weeks and place lid after and keep in refrigerator

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