Low-Carb Pickle Jar (Refrigerator Pickles)
Crunchy, tangy, and sugar-free—perfect for keto, low-carb, diabetic-friendly, and bariatric lifestyles.
Time
- Prep: 10 minutes
- Rest (pickling): 12–24 hours
- Total active time: 10 minutes
Ingredients (1 large jar / ~4 cups)
Vegetables (choose any or mix):
- 1 cup cucumber slices
- ½ cup radishes, sliced
- ½ cup cauliflower florets
- ½ cup green beans or carrots (optional; carrots add slight carbs)
- ½ cup red onion slices
Brine:
- 1 cup water
- 1 cup white vinegar or apple cider vinegar
- 1 tbsp salt (non-iodized preferred)
- 1–2 tbsp erythritol or monk-fruit sweetener (optional, to taste)
Flavorings (optional but recommended):
- 2 cloves garlic, smashed
- 1 tsp mustard seeds
- 1 tsp black peppercorns
- ½ tsp chili flakes
- 1–2 bay leaves
- Fresh dill or coriander sprigs
Instructions
- Pack the jar: Tightly pack vegetables and flavorings into a clean glass jar.
- Make brine: In a saucepan, heat water, vinegar, salt, and sweetener just until dissolved (do not boil).
- Pour: Carefully pour warm brine over vegetables, fully submerging them.
- Cool & seal: Let cool to room temperature, then seal the jar.
- Refrigerate: Chill at least 12 hours (best flavor at 24–48 hours).
Storage
- Keep refrigerated up to 3 weeks.
- Always use clean utensils to keep pickles crisp and safe.
Nutrition Info (per ½ cup serving, approx.)
- Calories: ~20–25 kcal
- Carbs: ~2.5 g
- Fiber: ~1 g
- Net Carbs: ~1.5 g
- Protein: ~1 g
- Fat: 0 g
- Sugar: 0 g (with sugar-free sweetener)
- Sodium: ~300–400 mg (varies by salt amount)
Values vary by vegetable mix and vinegar type.
Diet Friendly
- ✔ Low-Carb
- ✔ Keto (in moderation)
- ✔ Diabetic-friendly
- ✔ Bariatric-friendly
- ✔ Vegan & Gluten-Free
Q & A
Q: Can I make this without sweetener?
A: Yes. Skip it for a sharper, traditional pickle flavor.
Q: Are carrots okay for low-carb?
A: Use sparingly. Swap with zucchini or extra cucumber to lower carbs further.
Q: Can I use pink salt or Himalayan salt?
A: Yes—just ensure it’s non-iodized for best flavor and clarity.
Q: Why are my pickles soft?
A: Softness can come from overripe veggies, boiling the brine, or not enough salt. Keep brine hot—not boiling—and veggies very fresh.
Q: Can I make it shelf-stable?
A: This recipe is refrigerator pickles only. Shelf-stable canning requires tested canning ratios and processing.
Q: How soon can I eat them?
A: After 12 hours, but flavor improves dramatically after 24–48 hours.
