This is an interesting one, because the pickling process consumes the sugars (carbohydrates) inherent in the cucumbers (as well as what’s absorbed from the ingredients in the brine). Having said that, I don’t have a lab to create a nutritional facts panel, and not all pickles you find in the store are pickled sufficiently to consume all of the carbohydrates. My method involves pickling twice (with salt brine and vinegar, each method on it’s own can consume all of the carbs), and replace the sugar, to make triple sure there are no carbs. I still felt the need to bring that up before getting started, so that you can make your own informed decision.
Links to buy the ingredients for this recipe can be found here.
This recipe is an 8 day process, so not for the impatient or faint of heart.
- 2 1/2 tbsp erythritol
- 1/3 cup kosher salt
- 4 tsp mustard seeds
- 2 tsp coriander seeds
- 1 1/2 tsp dill seeds
- 5 kernels peppercorns
- 4-6 pickling cucumbers must be pickling cucumbers, regular ones will turn out gross
- 1/4 cup fresh dill
- 4 cloves garlic
- 1 pinch turmeric
- 1 pinch black tea can just tear open a tea bag for this
- 1/8 cup red chilli flakes
- 5 tbsp white vinegar
- 1 pinch turmeric
Put your brine ingredients in a pot and heat until the salt & erythritol are dissolved.
Thoroughly wash your pickling cucumbers, and cut off the top & bottom (your pickles can turn to mush if you rush this part). Cut the cucumbers in half the long way (you can do quarters to make spears, but halves tend to stay crunchier)
Put your jar ingredients and cucumbers into a glass jar, and fill with your brine (once it's cooled completely). Place your jar somewhere where there is sunlight, and leave the top cracked so oxygen can get in.
Leave it there for 3 days, removing any mold that appears on the top as you see it.
Use a sieve to empty out all of the water, while keeping the dill and spices in the jar.
Add your fridge stage ingredients, and fill the jar back up with water (all the way to the top), and close the lid this time. Leave in the fridge for 5 days, and they are ready to eat!