Low-Carb Pickled Radishes

4.6 stars, average of 50 ratings

By Naomi Sherman, updated October 9 20237
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These pickled radishes are the perfect combination of sweet and tangy. Put them on the side of just about any meal to bring a touch of pretty crunch to the dish. Radish is low in carbs, packed with flavor and oh so refreshing!

And seriously, put the jar in the middle of the table because how perfectly pretty are these? Enjoy!

0 days, 0 hours, 20 minutes

Hands-on 10 minutes Overall 30 minutes

Serving size 2 tbsp/ 25 g/0.9 oz

Allergy information for Low-Carb Pickled Radishes

✔ Gluten free

✔ Dairy free

✔ Egg free

✔ Nut free

✔ Nightshade free

✔ Pork free

✔ Avocado free

✔ Coconut free

✔ Fish free

✔ Shellfish free

✔ Beef free

Pescatarian

Vegetarian

Vegan

Nutritional values (per serving, 2 tbsp/ 25 g/0.9 oz)

Net carbs1 grams

Protein0.3 grams

Fat0.2 grams

Calories10 kcal

Calories from carbs 58%, protein 17%, fat 25%

Total carbs1.4 gramsFiber0.5 gramsSugars0.9 gramsSaturated fat0 gramsSodium240 mg(10% RDA)Magnesium6 mg(1% RDA)Potassium87 mg(4% EMR)

Ingredients (makes 1-quart/L jar)

500 grams fresh radishes, sliced (1.1 lb)
³/₄ cup white vinegar (180 ml/ 6 fl oz)
¹/₄ cup red wine vinegar (60 ml/ 2 fl oz)
¹/₄ cup water (60 ml/ 2 fl oz)
³/₄ cup granulated Swerve or Erythritol (150 g/ 5.3 oz) - sweetener can be used to taste
2 tsp sea salt or pink Himalayan salt
1 tbsp mustard seeds
2 bay leaves

Instructions

Using a mandolin or very sharp knife cut the radishes into thin slices.
Layer the slices into jars. I used two wide mouth pint jars. Place a bay leaf into each jar. I also sprinkled extra mustard seeds into mine, but in hindsight they really weren’t necessary.
Place the vinegar, water, sweetener, salt and mustard seeds into a saucepan and bring to the boil.
Very carefully, ladle the hot vinegar mix over the radishes, stopping to tap the jars firmly on the bench to remove air bubbles. Cover radishes completely with vinegar mix.
Make sure rims of jars are clean and seal immediately. If you can stand it, leave for two weeks in the fridge for the flavour to really develop before serving… but it still tastes awesome straight away. Store in the refrigerator, for three months.

Ingredient nutritional breakdown (per serving, 2 tbsp/ 25 g/0.9 oz)

Net carbs	Protein	Fat	Calories
Radishes, raw
0.5 g	0.2 g	0 g	4 kcal
Wine vinegar
0 g	0 g	0 g	2 kcal
Water, still
0 g	0 g	0 g	0 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.4 g	0 g	0 g	2 kcal
Salt, pink Himalayan rock salt
0 g	0 g	0 g	0 kcal
Mustard seed, whole, spices
0.1 g	0.1 g	0.1 g	2 kcal
Bay leaf, dried
0 g	0 g	0 g	0 kcal
Total per serving, 2 tbsp/ 25 g/0.9 oz
1 g	0.3 g	0.2 g	10 kcal

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Jen 4 years ago # Reply

These are delicious and so easy!! I made them with thinly sliced daikon! Definitely will make these again!

Christine Castaneda 5 years ago # Reply

These pickled radishes are so delicious and addicitng. The longer they sit the better they taste. I try to always have a jar handy. Thank you for this recipe!

Cici 5 years ago # Reply

2 weeks on the counter & then refrigerate?

Martina @ KetoDiet 5 years ago # Reply

Hi Cici, 2 weeks in the fridge before serving - thank you!

Donna Graham 5 years ago # Reply

These look lovely I will definitely make some jars of these once the radishes are growing in my allotment. Can i ask why do they need to be stored in the fridge and only last for 3 months? I make other pickles and store for up to a year in cool dark place, long enough until next years harvest! I thought the vinegar would preserve for a long time. Is there any way to make them last longer and not need to put in fridge as i would make a big batch?

Hi Donna, it's 2 weeks in the fridge to intensify the flavour and then up to 3 months in the fridge. Just to be on the safe side, to make them last for longer, I preserve would them (canning method). I hope this helps!

Peg Kerr 5 years ago # Reply

Donna - Note there are no sterilization instructions for the jars, ladle, lids, etc. Therefore, these won't last too long. If you want them to keep, then prepare as you do your pickles, i.e. safe canning methods.