Monk Fruit Sweet Pickles


1 c organic apple cider vinegar (or any other vinegar you have on hand besides balsamic)

1 c filtered water

1/2 T sea salt

6 T monk fruit sweetener

5 whole peppercorns Smidge of turmeric powder (optional)

Freshly chopped garden cucumbers, radishes, carrots, chili peppers, etc.


Place vinegar and next 4 ingredients in a medium sauce pan and bring to a boil. Cook for a few minutes, stirring a couple times, until monk fruit sweetener dissolves then taste and adjust seasoning.


Place chopped veg in a large mason jar then pour hot liquid over top and let sit at room temperature until cool. Cover and refrigerate. Eat within 2 weeks.