Homemade Low-Carb Zucchini Pickles

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3.50 from 157 votes

Homemade Low-Carb Zucchini Pickles

2 minutes


  • 1 kilogram zucchini (small, sliced, 2.2 lb)
  • 2 yellow onion (small, sliced, 2.2 lb)
  • 1/4 cup salt (small, sliced, 2.2 lb)
  • 2/3 cup erythritol (small, sliced, 2.2 lb)
  • 2 teaspoons celery seed
  • 1 teaspoon mustard seeds
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon mustard powder
  • 2 1/4 cups apple cider vinegar (small, sliced, 2.2 lb)


  • Wash your zucchini and trim the ends.
  • Using a sharp knife or a mandolin, slice the unpeeled zucchini very thinly.
  • Cut the onions into small wedges and separate the layers.
  • Put the zucchini and the onion into a large bowl and sprinkle with the salt and cover with water.
  • Leave for one hour, and then drain.
  • Combine vinegar, Erythritol, and spices in a large saucepan and bring to the boil.
  • Take saucepan off the heat.
  • Place the drained zucchini mix into the vinegar and leave to soak for one hour.
  • Return pan to the heart and bring to the boil.
  • Reduce heat and simmer for three minutes.
  • Spoon into sterilised jars, top off with the vinegar blend and cap tightly.
  • Once opened, store in the refrigerator for up to 2 months.

Originally posted 2019-02-20 17:30:23.

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