Easy Keto Sweet Refrigerator Pickles and Relish

Easy Keto Sweet Refrigerator Pickles and Relish

Easy Keto Refrigerator Sweet Pickles

This recipe is designed to teach everyone how to make easy keto refrigerator sweet pickles
4.50 from 2 votes
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Course: Appetizer, Side Dish, Snack
Prep Time: 5 minutes
Cook Time: 3 minutes
Servings: 2 pints
Calories: 4kcal


  • 240 milliliters Apple cider vinegar (1 cup)
  • 4 oz water (1/2 cup)
  • 96 grams golden monkfruit sweetener or sweetener of choice (1/2 cup)
  • 1 TBS salt
  • 1/4 tsp celery seed
  • 8 1/2 oz sliced cucumbers (about 1 medium whole cucumber)
  • 3 green onion. finely chopped
  • 1 mini sweet pepper, sliced into thin strips
  • 1/8 tsp each ground mustard seed, celery salt, salt, pepper, ground dill seed (these are optional) these are for extra flavor if making this into relish


  • Combine the vinegar, water, sweetener, salt and celery seed in a medium sauce pan over medium heat. Stir for 2-3 minutes over medium heat until the mixture is hot and the sweetener is fully dissolved. Do not allow to come to a boil
  • Remove from the heat. Allow to cool 5-10 minutes or until room temperature
  • Place the sliced cucumbers, onions and sweet pepper strips in a mason jar or small bowl with a lid, Pour cooled vinegar mixture over the vegetables. Make sure all the vegetables are submerges in the vinegar mixture
  • Cover with an air tight lid. Place in the refrigerator for at least 2 hours before using. This keeps up to 4 weeks
  • For the relish: Place desired amount of pickles and optional seasonings into a food processor. Process until desired consistency. Store in an airtight container up to 4 weeks


Nutritional values are based on 2 TBS of the relish


Serving: 2TBS | Calories: 4kcal | Carbohydrates: 0.6g | Protein: 0.1g

3 thoughts on “Easy Keto Sweet Refrigerator Pickles and Relish”

  • 4 stars
    Thanks for the reminder! I used to make refrigerator pickles all the time. I just made a batch after finding some mini-cukes for a decent price at an Asian market. This is a good basic recipe. If you stop at pickles (bread and butter style) you may want to add turmeric for color or curry powder for color and kick as well as more sweetener; the mustard seeds are a must for that type. If all the veg are not immediately submerged, shake jar and check back to shake again as the salt in the brine will draw out more liquid from the veg. The best cucumbers to use are pickling cukes or Kirby but any will do in a pinch. Be sure to reuse the brine in salad dressings or to brine chicken before barbecuing – so much flavor left there. It is so good to avoid the Sucralose and rubbery sugar-free pickles from the grocery store. Thanks again for the reminder – ate half a jar already!.

  • 5 stars
    These look amazing! I found this recipe while looking for answers on how to pickle without the monkfruit crystallizing when heated with the vinegar and spices. Is the trick to not let it boil? I was so disappointed in mine as it was a huge waste of monkfruit. I will try yours soon!!

    • Thank you. Yes monkfruit does sometimes crystalize especially after it has been heated. When I use the brown monkfruit/allulose blend I didn’t have that issue. You can also use granulated or straight allulose but you may need to use a little bit more depending on how sweet you like your pickles.

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