Low-Carb Pickled Radishes

4.8 stars, average of 4 ratings

Low-Carb Pickled RadishesPin recipeFollow us 70.4k

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.

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

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Hands-on Overall

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

1 grams 0.5 grams 0.3 grams 0.2 grams 0 grams 10 calories
Total Carbs1.4grams
Net Carbs1grams
of which Saturated0grams
Magnesium6mg (1% RDA)
Potassium87mg (4% EMR)

Macronutrient ratio: Calories from carbs (58%), protein (17%), fat (25%)

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
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  1. Using a mandolin or very sharp knife cut the radishes into thin slices.
    Low-Carb Pickled Radishes
  2. 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.
    Low-Carb Pickled Radishes
  3. Place the vinegar, water, sweetener, salt and mustard seeds into a saucepan and bring to the boil. Low-Carb Pickled Radishes
  4. 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.
    Low-Carb Pickled Radishes
  5. 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.
    Low-Carb Pickled Radishes
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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

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 (6)

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!


2 weeks on the counter & then refrigerate?


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


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!


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.