Ingredients:
1 1/2 cup White Vinegar
1 tsp Black Peppercorns
1 tsp Coriander Seeds
1 tbsp Dry Dill or 2 Tbsps. Fresh Dill
2 tbsp Stevia
1/2 tsp Salt
1/4 tsp Red Pepper Flakes (crushed, optional)
2 Cucumber(s) (sliced to 1/4 inch rounds (about 60 slices))
1/2 Onion (thinly sliced)
2 Clove Garlic (thinly sliced)
Instructions:
Combine vinegar, peppercorns, coriander seeds, dill, Stevia, salt, and pepper flakes (optional) in a medium saucepan over high heat. Bring to a boil. Then turn off the heat and set aside. Combine the cucumbers, onions, and garlic, and tightly pack into a quart-sized glass jar with a lid or a Tupperware container with a lid. Pour the hot liquid over the cucumbers and onions, and ensure all vegetables are completely submerged. Close the lid tightly and refrigerate for at least 1 day before serving. Pickles will keep in the refrigerator for up to two months as long as they stay covered.
https://www.diabetesfoodhub.org/recipes/low-sodium-sugar-free-pickles.html