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Harlan Kilstein’s Completely Keto Pickled Veggies
Course:
Side Dish
Cuisine:
American
Keyword:
Pickled Vegetables
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:
Wash and dry cucumbers
Peel pearl onions
Place cucumbers and onions in jar
Add salt to hot water in a bowl and allow to dissolve while stirring
Allow to cool
Add pepper, garlic and bay leaves
Pour liquid mixture over cucumbers
Place dill on top
The liquid should completely cover the cucumbers
Cover jar with cheesecloth and string or rubber band
Keep one week in a pantry or cool area
If it is preferred to enjoy a more crisp and brighter green pickle, enjoy after 5 days and refrigerate with a sealed lid
Cauliflower
Separate florets
Place at bottom of jar all ingredients
Cover with airtight lid
Allow to stand one week in the refrigerator
Sauerkraut:
Separate leaves
Pile on top of each other and shred finely
Reserve a few large leaves
Place all shredded cabbage and onions in jar
Top with leaves to cover
Boil water
Pour to top of jar
Add salt and vinegar and stir well
Cover with cheesecloth and string or rubber band and plate on top
Set aside for two weeks and place lid after and keep in refrigerator