Heart-Healthy Bread and Butter Pickles

Get ready to transform your snacking game with these *Heart-Healthy Bread and Butter Pickles*! This guilt-free twist on a classic pickle recipe swaps refined sugar for honey, offering a naturally sweet and tangy brine that perfectly complements the crispy cucumbers, onions, and red bell peppers. Enhanced with aromatic spices like mustard seeds, celery seeds, turmeric, and a hint of ground cloves, these pickles pack bold flavor without the extra sodium or preservatives. Ready in just over 30 minutes of prep time and requiring a simple overnight chill in the fridge, these homemade pickles are perfect for sandwiches, burgers, or a zesty side snack. With their vibrant color, crunch, and clean-eating appeal, these pickles are your new go-to for heart-friendly meal additions!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 12

Ingredients

• 6 cups Cucumbers
• 1 cup Onion
• 1 cup Red Bell Pepper
• 1 tablespoon Salt
• 2 cups Ice Cubes
• 2.5 cups Apple Cider Vinegar
• 1 cup Honey
• 1 tablespoon Mustard Seeds
• 1 teaspoon Celery Seeds
• 1 teaspoon Turmeric
• 1 teaspoon Ground Cloves

Directions

Step 1

Start by slicing the cucumbers thinly, ideally about 1/4-inch thick, and place them in a large mixing bowl.

Step 2

Thinly slice the onion and red bell pepper, and add them to the mixing bowl with the cucumbers.

Step 3

Sprinkle the sliced vegetables with salt and cover them with ice cubes. Let sit for one to two hours to crisp the cucumbers.

Step 4

Rinse the vegetables under cold water thoroughly to remove excess salt and drain well.

Step 5

In a large pot, combine apple cider vinegar, honey, mustard seeds, celery seeds, turmeric, and ground cloves.

Step 6

Bring the vinegar mixture to a simmer over medium heat, stirring to dissolve the honey completely.

Step 7

Once the liquid is simmering, add the drained vegetable mixture to the pot. Stir gently to combine and heat through for about 4-5 minutes, but do not bring to a boil.

Step 8

Remove the pot from heat and let the mixture cool slightly.

Step 9

Pack the vegetables and pickling liquid into sterilized mason jars, leaving about 1/2-inch from the top. Seal tightly with lids.

Step 10

Store the jars in the refrigerator for at least 24 hours before serving. These pickles keep up to two months refrigerated.

Nutrition Facts

Serving size	(2627.4g)

Amount per serving	% Daily Value*
Calories	1211.3

Total Fat 6.1g	0%
Saturated Fat 1.0g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 7179.3mg	0%
Total Carbohydrate 272.9g	0%
Dietary Fiber 13.7g	0%
Total Sugars 228.6g
Protein 14.8g	0%

Vitamin D 0IU	0%
Calcium 353.4mg	0%
Iron 9.4mg	0%
Potassium 2781.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 4.6%

Protein: 4.9%

Carbs: 90.5%