Keto Dill Pickle Recipe:


  • 1 cup water
  • 1 cup white vinegar
  • 1 tbsp salt (preferably kosher or sea salt)
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds
  • 1 tsp dill seeds (or a few sprigs of fresh dill)
  • 3 cloves garlic, peeled and crushed
  • 1 lb (about 450g) pickling cucumbers, washed and sliced into spears or rounds


  1. In a saucepan, combine water, vinegar, salt, black peppercorns, mustard seeds, and dill seeds. Bring the mixture to a simmer, stirring until the salt is dissolved. Remove from heat and let it cool slightly.
  2. Pack the sliced cucumbers and crushed garlic into clean glass jars. Make sure the jars are sterilized before using.
  3. Pour the cooled brine over the cucumbers, ensuring they are fully submerged.
  4. Place lids on the jars and let them cool to room temperature before refrigerating.
  5. Allow the pickles to marinate in the refrigerator for at least 24 hours before enjoying. The flavors will develop further over time.

Nutrition Information (Approximate values for 3 pickles): Please note that the following nutrition information is an estimate and may vary based on the exact ingredients used and the portion sizes:

  • Calories: ~15 kcal
  • Total Fat: ~0.2g
  • Saturated Fat: ~0g
  • Cholesterol: 0mg
  • Sodium: ~1450mg (adjust salt for lower sodium content)
  • Total Carbohydrates: ~3g
  • Dietary Fiber: ~1g
  • Sugars: ~1g
  • Protein: ~1g

These pickles are very low in calories and carbohydrates, making them suitable for a keto diet. Remember that the sodium content can be adjusted by using less salt in the brine if desired. Enjoy your homemade keto dill pickles!

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