Radishes are a very low carb vegetable and these quick pickled radishes are perfect for summer snacking. Try them on a burger or pork, or just eat them out of the jar!
For some reason I am on a snacking kick right now. I’m sure it’s boredom. While all the other moms in other states are out playing and having fun this summer, I am stuck inside because it’s too flipping hot out. When I turn the car on, and the car thermometer reads 119 degrees, I die a little inside.
So, since it’s hot and I feel like snacking, I decided that my snack needed to be cool and crunchy and low in carbs. Which typically means veggies for me. Looking in the crisper, I found a couple bunches of radishes that I had bought to eat with some pulled pork, but had forgotten about. Did you know that one medium radish has 0.2 total carbs, and half of that is fiber? Radishes are virtually carb free! Now, I’m not saying that I’d eat them raw everyday, but I’m trying to find more ways to incorporate radishes into my diet.
I had so many radishes that I figured I’d try my hand at pickling them. That way they last a bit longer and I love the salty and vinegary taste of anything pickled. Remember those Jalapeño and Dill Refrigerator Pickles I made a couple of weeks ago? I’ve been eating those like crazy, well when I can. They seem to disappear from the fridge so quickly. Somebody keeps eating my pickles!
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It took a couple of tries to get the flavor right for these quick pickled radishes. The first attempt ended up way too salty and way too vinegary. My lips puckered! But that was an easy fix!
Ideally, one would use a mandoline slicer (like this one) but I don’t own one, so I used a grater/slicer thing that goes into a container. I figured slicing on a horizontal surface would be safer than using a box grater. I absolutely fear slicing my fingers while doing this, but I survived intact. This time.
Need a low carb treat to satisfy your sweet tooth? Try these Orange Creamsicle Frozen Cream Cheese Bites!
- 2 cups thinly sliced radishes
- 2 cloves garlic
- 8 sprigs fresh dill
- 2 teaspoons Kosher salt
- freshly ground black pepper
- 2 teaspoons monkfruit sweetener (I use this one)
- 1 1/2 cups white distilled vinegar
- 1/2 cup filtered water
Fill a clean one quart canning jar with sliced radishes. Coarsely chop up garlic cloves and add to radishes as well as the dill, salt, monkfruit sweetener and ground pepper. Pour in white vinegar, filling the jar about half way. Add in one cup of filtered water. Put the lid on and shake the jar. Place in the refrigerator, shaking the jar after an hour to mix the ingredients. Let sit for at least three hours before eating.
Serving Size:1/4 cup
Amount Per Serving: Calories: 5 Carbohydrates: 1.5g Fiber: 0.5g Sugar: 0.5g Protein: 0.2g