Ingredients
Units
Scale
- 3 cups white vinegar
- 1/2 cup apple cider vinegar
- 1/2 cup balsamic vinegar
- 3 cups Allulose
- 1/4 cup Lakanto Maple Syrup
- 3 tbsp Pickling Spice
- 1 tsp mustard powder
- 1 tsp tumeric powder
- 1/2 small head diced green cabbage
- 2 red peppers, diced
- 1 cup tomatoes, diced
- 2 cups hot banana peppers, diced
- 1 onion, diced
Instructions
- Combine the vinegars, allulose and spices and pour it into the pressure cooker. Turn the pressure cooker on "Hi" saute function. Bring to a simmer (about 5 minutes) stirring every so often to ensure sweetener has dissolved.
- Add in all the diced veggies including the maple syrup and stir to combine. Allow to simmer for 20 minutes. Once done, if veggies seem too large, use a stick blender to help break down any large pieces. Check to make sure temperature is at least 206 degrees F.
- Carefully pour hot mixture into canning jars. Clean the rims and use a paper towel to dry the rims. Seal the jars with canning lids and set aside. You will know jars have sealed when they make a "popping" noise or when the top of the lid can not be pressed down.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sides
- Cuisine: Keto, Low Carb, Gluten Free
Nutrition
- Serving Size: 1/2 cup
- Calories: 14
- Sugar: 2.3 g
- Carbohydrates: 3.1 g
- Fiber: 1 g
