Keto Refrigerator Pickles Recipe

DIRECTIONS

Special equipment: two 8-ounce (or one pint size) glass jars with tight fitting lids.
Ingredient note: We suggest using small pickling cucumbers with bumpy skin for this recipe. You can use either granulated erythritol (i.e. Swerve) or sucralose (i.e. Splenda) for this recipe. If you use sucralose, the net carbs increase by 0.5 g per serving.

1. In a small sauce pan, warm the vinegar, water, sugar substitute, and salt over medium heat until the salt and sweetener is dissolved.
2. While the liquid is warming, slice the cucumbers into ¼-inch rounds, and toss with thinly sliced onion. 
3. Thoroughly wash and dry the glass jars, placing equal amounts of pickling spice in the bottom of each. Tightly fill each jar with cucumber and onion to within about ½-inch from the top, without bruising the vegetables.
4. Pour the vinegar mix over the vegetables to cover, submerging all vegetables. Attach the lids to the jars and invert shaking lightly to distribute the pickling spice. Allow to cool at room temperature for about 20 minutes before placing in the refrigerator. Chill for 24 hours before using. One serving is about 1/3 cup of pickled cucumbers and onions.