Homemade Low-Carb Zucchini Pickles

Homemade Low-Carb Zucchini PicklesPin recipeFollow us 54.2k

This pickle 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!


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

2.5 grams 0.8 grams 0.8 grams 0.3 grams 0.1 grams 22 calories
Total Carbs3.2grams
Net Carbs2.5grams
of which Saturated0.1grams
Magnesium15mg (4% RDA)
Potassium206mg (10% EMR)

Macronutrient ratio: Calories from carbs (63%), protein (20%), fat (17%)

Ingredients (makes 2 large jars)

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.


  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 Once opened, store in the refrigerator for up to 2 months. Homemade Low-Carb Zucchini Pickles

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By Naomi Sherman
Creator of BlueRustImages.com

Naomi is the creative force behind Blue Rust Images. 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. Naomi loves nothing more than to take old-school favourites and give them a healthy twist.

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Comments (13)

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.


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


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