Anyone well versed in the jungle of artificial sweeteners?

[Scandicc]

Hello ladies, gents and everyone in between.

I am hoping for some tips for a sweetner alternative to white sugar for my pickling brine. I simply love pickled, shredded carrots but it’s so much sugar in the 3-2-1 brine I’ve learned from my grandmother. (3 parts water, 2 parts sugar, 1 part vinegar).

There are just so many alternatives out there so I would love if I didn’t have to trial and error them all… I’ve read that I can use honey and agave syrup but I’d like to keep it low cal.

Fingers crossed for some good advice, thanks in advance!

Hmm I think without the real sugar (from honey or white sugar) it might not inhibit the bacterial growth, and essentially make a rotten pickle

Pretty confident that sweeteners lack the preservative nature that sugar has.

You can pickle most vegetables in just vinegar however.

Yep I was going to say the same thing. You need the sugar for it to be preserved. There's no point in using honey etc as it still has sugar in it but it's harder to work out the proportions etc.

Use the original recipe, you are not going to drink the brine!

Just look up a recipe with different proportions.

I think like pps that you need the real thing for pickling.

Thank you for the feedback!
How about for just a “sauce”? In other words, the same mix just for eating straight away and not preserving? I do that most days 😅