Harlan Kilstein’s Completely Keto Pickled Veggies
Preserved fermented veggies contain lots of healthy bacteria.
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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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