Keto Pickled Persian Cucumbers. It seems such a silly notion to put a recipe up for this but… there are so many people who miss the taste of sweetened pickles I thought I would do it anyway. Persian cucumbers are much smaller than a regular cucumber, much more crunchy, and less likely to give up much liquid. They couldn’t be much easier to make and if you double the recipe you can jar them, refrigerator them, and have them ready to highlight a meal anytime as you can see in the bottom right picture to the right of the shrimp.
After 24 hours in the fridge they take on a nice curl and stay crunchy. They are pretty much like any other Asian dish as they are sweet, sour, salty, and bitter although I do not taste any bitterness which would probably come from the cucumbers? If you plan on making extra then do not garnish with the sesame seeds until you finally decide how you will be eating these fabulous keto pickled Persian cucumbers and the longer they sit the better they get.
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- 1 Lb Persian Cucumbers (About 7-8)
- 1½ t Salt
- ½ C Sugarfree Rice Vinegar
- ½ C White Distilled Vinegar
- ¼ C Allulose***
- 1 t Tamari
- 1 t Sesame Oil
- 1 t Sesame Seeds
- Slice cucumbers about ⅛" thick and if you have a mandoline (you should) they are quickly done and all the same thickness.
- Sprinkle salt on cucumbers and toss to distribute.
- Allow cucumbers to sit maybe 10-15 minutes.
- Mix vinegar, tamari, sesame oil, allulose & pour over cucumbers.
- Allow to sit an additional 5 minutes, stir, sprinkle with sesame seeds, and they are ready for service.
- 6 Servings
- 25 Calories, 0.2g Protein, 1.0g Fat, 3.5g Carbs, 1.7g Fiber, 1.8g Net Carbs
- If you don't happen to have sesame oil and although it contributes to the overall flavors, you can sub olive oil.
- The juice is so good that I actually ate them with a spoon so I could catch a little of it with every bite.
- Want a stronger Asian flavor? Add a dash of powdered ginger.