Keto Bread and Butter Pickles

Craving a tangy, slightly sweet crunch that fits perfectly into your keto lifestyle? These **Keto Bread and Butter Pickles** are a low-carb twist on the classic recipe, offering all the nostalgic flavors without the sugar. Thinly sliced cucumbers and onions are soaked in a vibrant pickling brine made with **apple cider vinegar, erythritol, and a medley of warm spices** like mustard seeds, turmeric, and ground ginger. The result is a perfectly balanced pickle that’s crisp, flavorful, and keto-friendly. With minimal prep and a 24-hour wait for peak flavor, these homemade pickles are the ultimate fridge staple, whether you’re adding them to burgers, charcuterie boards, or enjoying them straight from the jar.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 6

Ingredients

• 4 medium Cucumber
• 1 medium White onion
• 1 tablespoon Kosher salt
• 1 cup Apple cider vinegar
• 1 cup Water
• 1 cup Erythritol
• 1 tablespoon Mustard seeds
• 1 teaspoon Celery seeds
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Ground ginger
• 0.5 teaspoon Whole black peppercorns

Directions

Step 1

Wash the cucumbers thoroughly under running water. Slice them thinly into approximately 1/4-inch slices.

Step 2

Peel and slice the onion into thin rings.

Step 3

Place the cucumber slices and onion rings into a large bowl. Sprinkle with the kosher salt and stir well to ensure the salt is evenly distributed.

Step 4

Cover the bowl with a clean cloth and let the mixture sit at room temperature for 1-2 hours to allow the vegetables to release their water.

Step 5

After resting, rinse the cucumbers and onions under cold water to remove any excess salt. Drain well and set aside.

Step 6

In a medium saucepan, combine the apple cider vinegar, water, and erythritol. Stir over medium heat until the erythritol is completely dissolved.

Step 7

Add the mustard seeds, celery seeds, turmeric powder, ground ginger, and whole black peppercorns to the saucepan. Bring the mixture to a simmer.

Step 8

Once simmering, remove the saucepan from heat. Carefully add the rinsed cucumbers and onions to the hot liquid.

Step 9

Gently toss the cucumbers and onions in the saucepan to coat them with the pickling liquid.

Step 10

Transfer the hot mixture carefully into a sterilized 1-quart jar or two 1-pint jars. Use a spoon to pack the cucumbers and onions tightly.

Step 11

Pour the remaining pickling liquid over the vegetables, making sure they are completely submerged. Let the jar cool to room temperature.

Step 12

Once cooled, cover the jar with a lid and refrigerate for at least 24 hours before serving for the best flavor development.

Step 13

Store the pickles in the refrigerator for up to 1 month, ensuring they are always submerged in the pickling liquid.

Nutrition Facts

Serving size	(1650.0g)

Amount per serving	% Daily Value*
Calories	283.4

Total Fat 5.0g	0%
Saturated Fat 0.8g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 1832.5mg	0%
Total Carbohydrate 290.8g	0%
Dietary Fiber 8.8g	0%
Total Sugars 19.8g
Protein 9.7g	0%

Vitamin D 0IU	0%
Calcium 267.3mg	0%
Iron 5.6mg	0%
Potassium 1697.2mg	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: 3.6%

Protein: 3.1%

Carbs: 93.3%