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These Garlic and Ginger Pickles combine fresh cucumbers with garlic and ginger creating a lovely tangy lightly pickled flavor with a bit of an Asian twist. They are a perfect addition to many sugar-free and keto dishes!
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These Garlic and Ginger Pickles bring back memories of summers from my childhood.
It isn't that fresh pickles were readily available. As I have said in the past, my Mom wasn't much into the whole cooking/domestic side of the game.
No, it is because, as a teenager, summer meant hanging out at the beach all day with your friends.
Of course at some time during the day, we would get hungry, but the girls didn't want to fill up on the Mexican food that was readily available. I mean literally, the restaurant was right on the boardwalk. Walking around in a bathing suit tends to make you a bit conscious of the calories you are putting in your body.
Although my taste buds craved rolled tacos and carne asada nachos, my bikini screamed at me to back away from that table ASAP!
Our answer?
The local market always had a big jug of dill pickles, and these were the biggest dill pickles I had ever seen. We wrapped them in napkins and headed down the boardwalk happily munching those tangy gargantuan cukes.
Pickle juice ran down our arms, no matter how many napkins we grabbed.
I really miss those days, and the bod I had!! Lord knows this butt will nevvvvvvvvvvver see a bikini ever again!
I have been wanting to make my own pickles for quite some time, but thought I needed a canner to do it, so I never got around to it.
I was completely oblivious to the quick pickled method (DUH where have I been??).
Yes, if you want to preserve your cucumbers for a long period of time you need to use a water bath canner. But for a quick little batch, that will be eaten over the next couple of weeks, this quick pickled method works beautifully!
I love quick, easy, and tasty, any day don't you?
In This Post
🥘Ingredients
There are just a few ingredients needed to make these Garlic and Ginger Pickles
- English cucumber
- garlic
- ginger paste (or 1-inch of fresh ginger)
- crushed red pepper
- rice vinegar
- water
- pink salt
- Besti Monk Fruit and Allulose Crystalized Sweetener
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Instructions
This is a basic breakdown of the steps involved in making Garlic and Ginger Pickles. You will find the full directions in the recipe card at the bottom of the post.
- Place cucumber, garlic, and ginger in a jar, and sprinkle red pepper flakes on top.
- Bring the vinegar, water, salt, and sugar to a boil.
- Pour into the jar. Place the lid on the jar and allow it to sit at room temperature for 1 hour.
Hint: Make sure to wipe the rim of the jar clean.
📖Variations
- Regular - instead of garlic and ginger use peppercorns, dill, and mustard seed.
- Mexican - Instead of the garlic and ginger add some jalapeno, white onion, carrot, and garlic.
🍽 Equipment
The only equipment you need to make these Garlic Ginger Pickles is a pint glass jar with a lid, measuring cups and spoons, a small saucepot, and a silicone spoon or wooden spoon.
Storage
Store the garlic ginger pickles in the refrigerator for up to 2 months.
You can freeze garlic ginger pickles for up to 6 months.
FAQ about Garlic Ginger Pickles
Don't overheat your pickling liquid: This is probably the biggest mistake people make. It's better to underheat the liquid than overheat it. As soon as my liquid boils I remove it from the heat.
They should last up to 2 months.
Yes, you can. Close the jar tightly and refrigerate for 1 full day. Transfer to the freezer and freeze for up to 6 months.
Once thawed, pickles should be eaten within 2 weeks.
More Keto & Low Carb Pickle Recipes
Looking for more keto and low carb "pickle" recipes? Try these: Pickled Red Onions, Spicy Pickle Relish, or this delicious Dill Pickle Coleslaw.
More great recipe ideas are Low Carb Fried Pickles, Smoky Tuna Pickle Boats, or this Easy Keto Dill Pickle Dip.
Garlic Ginger Pickles
Ingredients
- 1 medium English cucumber thinly sliced
- 3 cloves garlic thinly sliced
- 1 tbsp ginger paste (or 1-inch of fresh ginger, grated)
- 1 large pinch crushed red pepper flakes
- 1/2 cup rice wine vinegar
- 1/2 cup water
- 1/2 tsp pink salt
- 1/2 tsp Besti Monk Fruit and Allulose Crystilized Sweetener
Instructions
- Place sliced cucumber, garlic, and ginger paste in a pint glass jar, sprinkle the crushed red pepper flakes on top.
- In a small saucepan, bring the vinegar, water, salt, and sugar to a boil. Remove from heat and pour into the jar.
- Place lid on the jar and allow to sit at room temperature for 1 hour, turning occasionally and shaking to mix, then refrigerate.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
If you like this recipe please leave a comment!
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minnie@thelady8home
Flavourful tangy pickle, just what I love most.
Bobbi | Bobbi's Kozy Kitchen
Me too Minnie! I love a nice crunch with some zip to it!!
Christine Castaneda
Can't wait to make this. I love anything pickled, haha.
Bobbi | Bobbi's Kozy Kitchen
Awesome!! If you love pickled stuff check out the pickled red onions I posted today too 🙂
Christine Castaneda
Bobbi, I made your pickles today and can I just say how freakin' addicting they are? I mean I've already finished half the jar, lol. Loved the asian flavor. Will definitely be making this once a month. Thanks!
Bobbi | Bobbi's Kozy Kitchen
Yay!!! I am glad you enjoyed them. It reminds me that I need to make another batch LOL. Of course I tend to eat the entire jar myself!
Anonymous
How long are they good for in the fridge
Bobbi | Bobbi's Kozy Kitchen
Store them in an airtight container for up to 2 months. But they never last that long here 🙂
GiGi Eats
GARLIC + GINGER = two of my favorites!! And um, PICKLES - helloooo yes! I friggin' love those too! 🙂
Unknown
I love pickles. they are so good and honestly one of my favorite snacks. i coudl eat thea all the time. and love the ginger in here.
Jelena
Uh, now I'll have to make garlic pickled cucumbers. I'm not sure if I will put a ginger, because I only love him in my family.
Sondra Barker
These would be great on top of a salad! Thanks for providing the nutrition facts.
MaLee @ This Blue Dress
I've never tried making pickles before!
Marissa Zurfluh
My grandmother used to make pickles similar to this. Gosh, do I miss those reading this!
georgia boanoro
I love pickles and this recipe looks easy and the result looks delicious! I will try! I'm a fan of pickled cauliflower
Unknown
Can these be water bath canned?
Bobbi | Bobbi's Kozy Kitchen
Absolutely! I do the quick pickle method for a small batch like this but, if I am making a large batch, I do use the water bath method.
Unknown
Thank you! This will be my next canning project!
Bobbi | Bobbi's Kozy Kitchen
Yay!! I hope you enjoy 🙂