That's all and yet so much. I was going to leave the B&B pickles as fridge pickles but realized that they would probably go bad before I got around to eating them all.All of these are "rebel" canning. Due to health issues, I am on the keto diet. So the sweetener used in each recipe is a mix of erythritol, stevia, and monk fruit. There is a commercially available alternative that actually does taste exactly like sugar, but I react badly to the mix. It has allulose in the mix. I don't react badly to allulose by itself. But all four mixed together is something my body does not like at all. So instead I mix my own.
I normally try to put up enough for two years when I'm completely out of something in the pantry. And I've been out of homemade pickles and relishes for a long time. But since this is a "rebel" method and an experiment, I only did enough for a year.
Fingers crossed for success.
If I were just doing keto for the sake of keto, the amount of sugar in the recipes could be shifted to honey, or even just left as sugar. Used in correct amounts, the carb count isn't high. But since I need to cut sugar as much as possible, or anything that will be a possible issue for diabetes, I'm trying alternates. I won't use any of the other sweeteners because of things learned over the years. I am hoping to eventually be able to grow my own stevia and monk fruit. Then I will work out a flavor balance between just those two.
















