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!
Take Me To The Recipe Already!
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!
Quick Pickled Radishes
- 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 half 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.
Nutrition Information:Yield: 2 Serving Size: 1/4 cup
Amount Per Serving: Calories: 5Carbohydrates: 1.5gFiber: 0.5gSugar: 0.5gProtein: 0.2g
Nutritional information provided for recipes is a courtesy to my readers. I do my best to be as accurate as possible, but you should do your own nutrition information calculations. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
PIN THIS FOR LATER
Thursday 11th of February 2021
In the ingredients you say 1/2 cup of water, but in the directions you say to add 1 cup of water!
Monday 15th of February 2021
It's one half cup. I updated!
Tuesday 17th of July 2018
Congratulations! We have enjoyed featuring your awesome post at Full Plate Thursday! Hope you are having a great week and thanks so much for sharing with us! Miz Helen
Donna @ Modern on Monticello
Monday 9th of July 2018
I don't usually eat radishes but I just may have to now. Thanks for sharing at #HomeMattersParty
Sunday 8th of July 2018
Good to know how to do this! Thanks for sharing at the To Grandma's House We Go DIY, Crafts, Recipes and More Wednesday Link Party! Pinned!
Helen at the Lazy Gastronome
Saturday 7th of July 2018
I've never had pickled radishes. I think I need to try them! Thanks for sharing at the What's for Dinner party!