Low-Carb Pickled Radishes

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4 from 133 votes

Low-Carb Pickled Radishes

30 minutes
Calories 40kcal


  • 500 grams radishes (fresh, sliced, 1.1 lb)
  • 3/4 cup white vinegar (fresh, sliced, 1.1 lb)
  • 1/4 cup red wine vinegar (fresh, sliced, 1.1 lb)
  • 1/4 cup water (fresh, sliced, 1.1 lb)
  • 3/4 cup Swerve Sweetener (granulated
  • 2 teaspoons sea salt (fresh, sliced, 1.1 lb)
  • 1 tablespoon mustard seeds
  • 2 bay leaves


  • 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 werent 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.
  • Store in the refrigerator, for three months.


Calories: 40kcal

Originally posted 2019-02-20 17:40:02.

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