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Quick Pickled Radishes

  • Author: Kyndra Holley
  • Total Time: 20 minutes
  • Yield: 20 servings 1x


  • 1 cup distilled white vinegar or apple cider vinegar (I use this brand)
  • 1 cup water
  • 2 tablespoons granular erythritol (I use this brand) Sub coconut sugar for paleo
  • 1 1/2 teaspoons salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon chopped fresh dill
  • pinch red pepper flakes
  • 1 bay leaf
  • 4 cloves garlic, peeled and halved
  • 12 ounces radishes (weight without greens), sliced


  1. In a saucepan over medium heat, combine the vinegar, water, erythritol, and salt. Bring to a light boil, stirring until the erythritol and salt are dissolved.
  2. Put the mustard seeds, fresh dill, red pepper flakes, bay leaf, garlic, and radishes into a 32 ounce mason jar.
  3. Pour the liquid over top, submerging the radishes and mixing in the seasonings.
  4. Let the jar sit on the counter for 1 hour, cap and then refrigerate. (I’ve switched to these caps)
  5. Store in the refrigerator for up to 2 months. You can eat them after 2 hours, but they just get better and better the longer they are in the fridge.


net carbs per serving: 2.2g

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes


  • Serving Size: 1 serving
  • Calories: 7
  • Fat: 0.1g
  • Carbohydrates: 2.5g
  • Fiber: 0.3g
  • Protein: 0.2g

Keywords: quick picked radishes, pickled vegetables, sugar free quick pickle recipe