Keto Pickles (Sweet, Tangy, No Canning Required)

Making your own pickles is easier than most people think, and it genuinely does not need any special canning equipment. Keto pickles are sweet, tangy, and crunchy, ready to eat in well under 15 minutes of hands-on time.

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A mandolin makes quick work of the slicing, since you will be cutting through a fair amount of cucumber. This keeps in the fridge for about a month once made.

Chef Jenn’s Take on Keto Pickles

The right cucumber matters more than people expect here. Skip the standard waxy cucumbers from the grocery store, they have big, tough seeds that are hard to chew and would need peeling anyway.

Use small cucumbers with few seeds instead. Baby English cucumbers from the grocery store work great, or look for small pickling cucumbers at a farmer’s market in early summer, my first choice when they’re in season. Trim the knobby ends, then use a mandolin to slice them into even 1/8-inch rounds, it makes quick work of what would otherwise be a lot of slicing.

The pickling method is the same as any quick pickle, dissolve the sweetener in the water and vinegar, add the mustard seeds, then let the liquid cool completely before adding the raw cucumber slices. Never cook them, the whole point is keeping that crunch.

If you don’t have mustard seeds on hand, skip them entirely or swap in celery seed instead. Add sliced onion or a bit of carrot too, for extra color and flavor. A sliced jalapeno turns this into a spicy, sweet, and tangy version if you want to switch things up.

What You’ll Love About Keto Pickles

• Easy to customize with jalapeno, celery seed, onion, or carrot.
• Sweet, tangy, and genuinely crunchy, no canning equipment required.
• Keeps for about a month in the fridge, ready whenever a craving hits.

Ingredients

• Cucumbers – Small, with few seeds. Baby English cucumbers or small pickling cucumbers both work well. Skip standard waxy grocery-store cucumbers.
• White vinegar – For the pickling liquid.
• Granulated keto sweetener – Balances the tang of the vinegar.
• Mustard seeds – Optional, skip or swap for celery seed if you don’t have them.
• Water – Combined with the vinegar and sweetener.

How to Make Keto Pickles

Scroll down for the full recipe card with exact measurements and printable instructions.

Trim the knobby ends off the cucumbers, then use a mandolin to slice them into 1/8-inch thick rounds. Combine the water, sweetener, and vinegar in a pot over medium heat, and heat until the sweetener has dissolved. Add the mustard seeds.

Let the mixture cool completely, then add the cucumber slices. Refrigerate for up to a month.

Make It A Meal

These are genuinely great with a hearty French Dip Chaffwich, or as part of a charcuterie plate with Marinated Mushrooms, cheeses, and your favorite meats.

If you love this style of snack, Pickled Cauliflower is another great option using the same pickling liquid.

Frequently ASked Questions

Want even more keto deliciousness? How about a meaty and cheesy sausage dish or a family-pleasing casserole. This chaffwich is a great pick for lunch, especially paired with one of these keto soup recipes.