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Homemade Low-Carb Zucchini Pickles

4.7 stars, average of 197 ratings

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Homemade Low-Carb Zucchini PicklesPin itFollow us 148.4k

This pickled zucchini recipe was originally given to me by my very good friend, when she gave us a jar and we devoured it in the space of a few days. Clearly, she had no intention of being a slave to our pickle passion!

These pickles are crunchy, tangy, a bit sweet and have a lovely spiced undertone. They are super easy to make and only require a bit of patience. I tweaked the original recipe to make it low carb and, hand over my heart, I swear you can’t tell the difference.

We like to eat these pickles with a sharp cheddar cheese. Well, let’s be honest; we just like to eat these pickles. Enjoy!

Nutrition facts are estimated as some of the ingredients are only used for pickling (due to negligible effects on nutrition facts, I fully included them in the calculation). Only salt is counted partially to more accurately reflect the sodium content per serving (as listed in the KetoDiet App).

Hands-on Overall

Serving size 2 tbsp/ 50 g/ 1.8 oz

Allergy information for Homemade Low-Carb Zucchini Pickles

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Beef free

Nutritional values (per serving, 2 tbsp/ 50 g/ 1.8 oz)

Net carbs2.5 grams
Protein0.8 grams
Fat0.3 grams
Calories22 kcal
Calories from carbs 63%, protein 20%, fat 17%
Total carbs3.3 gramsFiber0.8 gramsSugars2.4 gramsSaturated fat0.1 gramsSodium351 mg(15% RDA)Magnesium15 mg(4% RDA)Potassium205 mg(10% EMR)

Ingredients (makes 2 large jars)

  • 1 kg small zucchini, sliced (2.2 lb)
  • 2 medium yellow onions, sliced (220 g/ 7.8 oz)
  • 1/4 cup salt (73 g/ 2.5 oz)
  • 2/3 cup granulated Erythritol or Swerve (133 g/ 4.7 oz)
  • 2 tsp celery seeds
  • 1 tsp mustard seeds
  • 1 tsp ground turmeric
  • 1/2 tsp mustard powder
  • 2 1/4 cups apple cider vinegar (530 ml/ 18 fl oz)


  1. Wash your zucchini and trim the ends. Homemade Low-Carb Zucchini Pickles
  2. Using a sharp knife or a mandolin, slice the unpeeled zucchini very thinly. Cut the onions into small wedges and separate the layers. Homemade Low-Carb Zucchini Pickles
  3. Put the zucchini and the onion into a large bowl and sprinkle with the salt and cover with water. Homemade Low-Carb Zucchini Pickles
  4. Leave for one hour, and then drain.
  5. Combine vinegar, Erythritol, and spices in a large saucepan and bring to the boil. Take saucepan off the heat. Homemade Low-Carb Zucchini Pickles
  6. Place the drained zucchini mix into the vinegar and leave to soak for one hour.
  7. Return pan to the heart and bring to the boil. Reduce heat and simmer for three minutes. Homemade Low-Carb Zucchini Pickles
  8. Spoon into sterilised jars, top off with the vinegar blend and cap tightly. Homemade Low-Carb Zucchini Pickles
  9. Store in the refrigerator for up to 2 months. Homemade Low-Carb Zucchini Pickles

Ingredient nutritional breakdown (per serving, 2 tbsp/ 50 g/ 1.8 oz)

Net carbsProteinFatCalories
Zucchini (summer squash, courgette)
1.1 g0.6 g0.2 g9 kcal
Onion, brown (yellow), raw
0.7 g0.1 g0 g4 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Erythritol (natural low-carb sweetener)
0.3 g0 g0 g1 kcal
Celery seeds, spices
0.1 g0 g0.1 g1 kcal
Mustard seed, whole, spices
0 g0 g0 g1 kcal
Turmeric, spices (dried, ground)
0 g0 g0 g0 kcal
Mustard seed, ground (mustard powder), spices
0 g0 g0 g0 kcal
Apple cider vinegar
0.3 g0 g0 g6 kcal
Total per serving, 2 tbsp/ 50 g/ 1.8 oz
2.5 g0.8 g0.3 g22 kcal

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Naomi Sherman
Creator of

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (19)

Sorry to be stupid (I have never made pickles)....can I store these in a cupboard before opening or should they go in the fridge straight away?  Thanks.

Hi Diane, not at all! So if you want to store them in the cupboard you will need to preserve the jars (just google "preserve with canning method"). Otherwise they need to be stored in the fridge.

I made these, stored them in the fridge for a week before opening. They were delicious!

Thank you Diane, I'm glad you enjoyed!

The Zucchini Pickles are great. I love them. I eat it on the side dish.

Can these be preserved in a water bath?

I believe they can 😊 I suppose the result will be similar to pickled cucumbers. Just make sure to keep them in the after bath for as little as possible - only to let the lid seal so they don't overcook and get mushy.

Add a tsp of alum to the brine and it will help keep the veggies crisp. It's what I do with my water bath canned pickles both sweet and dill. If you take them out of the water bath before they drop to room temp, too much of the liquid might siphon off forcing you to store them in the fridge anyway.

These look delicious! The pictures are great. Are the final product as crunchy as normal pickles? I worry when cut that thin they could get a little soggy. Thanks for the recipe!!

Hi Billy
These zucchini pickles are a little bit softer than standard pickles. But we love them like that. They still have a bite between the teeth, but not a crunch
Thanks, Naomi

How long do i have to leave them in the jar before I can use them.

I'd give it at least a day or two to let the flavours combine. I'll ask Naomi to see what she thinks 😊

Hi Pat.
Ideally you would let the flavours develop for as long as you can stand, but we usually eat the first batch straight away and they're delicious
Thanks, Naomi

I cannot wait to try this, thanks so much Naomi!

These look delicious!

These look delicious, I'm making them soon, great for snacking!

Hello M,
it really seems a supereasy and yummy recipe... and I've got almost everything in my pantry, but for sweeteners. Can I avoid sweeteners and have a decent outcome? Thank you so much for your work, P

I think this really depends on what you like. I've had salty pickles before and was not a fan but you may like them. You could give it a try (maybe make 1/2 or 1/4 batch first).

Hi Patrizia
I think that leaving the sweeteners out would result in a really vinegary taste.
I agree with Martina, you could try a small batch and see how it goes?
If you do, I'd love to know.
Thanks, Naomi