Hey , what's up everybody ?
This is your keto chef , Rob .
Pickles , believe it or not really change the way that I cook .
And for keto people like us , it's really important to know how to do a quick pickle because a dish high in fat needs that acidity .
If you have eggs in the morning , just chop up a little bit of quick pickled red onions and it adds a bunch of color .
It cuts through the fat with that acidity and it really makes your dish pop .
Let me show you how to do a quick pickle .
Let's do this white vinegar and jars are super cheap .
Any time I got some leftover veg .
I choose to pickle it today .
I'm using these little 12 ounce jars .
I think they're 12 ounces .
Anyways , they're like the smaller ball jars and just opening up my fridge .
I see that I have red onions , uh English cucumber and some white cauliflower .
So that's gonna be the pickles that we're making today .
So to make sugar free keto pickling juice , do just straight up vinegar and we're gonna add some spices , fill the jar that you plan on putting your pickles in halfway up with vinegar and that's gonna be how you measure how much vinegar you need for this recipe .
A lot of brines use sugar .
This keto brown is just gonna be salt and vinegar and spices and it turns out really well , I've been using it for a long time .
You can go to the store and buy pickling spices and really , it doesn't matter too much .
Honestly , I kind of switch it up every time .
I don't have one recipe .
Any really woodsy spices works perfectly for a pickling spice .
Uh Today I'm gonna go coriander and a dill weed .
All spice , clove bay leaf .
I don't know all the ingredients I put them in pretty much .
You just wanna shoot for a really woodsy flavor profile .
If you're gonna be doing something like dill pickles , honestly , all you need is garlic and dill .
There's lots of spice combinations .
You got bread and butter .
Um Obviously you would have to add some sort of keto sweetener to that .
This one it's easiest for me .
It's the one I always use and people tend to devour these pickles .
So maybe give these a shot , just make sure that you have fresh when I say fresh , just not like years old dry ingredients , just get them somewhat fresh .
They're gonna be dried but get them somewhat , you know , within the last year .
So now we're gonna go ahead and we're gonna put this on a light simmer .
And really , we just want to hydrate this and we wanna infuse this vinegar while we chop up all of our veg .
I'm gonna go ahead and just chop this up by hand and remember any vegetable really will work here .
Just make sure that it's like a high fiber , low sugar vegetable .
Remember onions are borderline but I'm just using them very sparingly .
Usually just to add a little bit of color to my dish .
By the time you've chopped all your vegetables and you've really pressed as many as you can into these jars .
Our vinegar infusion is probably done infusing .
So just get a fine strainer and top off each jar .
It's as simple as that .
And now remember this liquid is gonna be hot going in here .
So when we put our tops on , we're gonna get a nice seal and as the liquid cools off , it's gonna create a vacuum in there .
And because it's hot going in there , we know that there's no live bacteria .
So you can go ahead throw this on your shelf and it's gonna keep for a while .
But chances are once you start handing these pickles out , people are gonna devour them because these are delicious .
They're colorful and they're such a good way of preserving some extra vegetables you have lying around .
I'm throwing this on my breakfast here , check that out .
It just adds so much depth of flavor .
One of your friends or family would love this video .
Go ahead and share it with them .
It helps me out a lot .
As always , keep a keto .
Stay healthy , peace .