Low Carb Bread and Butter Pickles

Savor the tangy, sweet, and savory combination of homemade *Low Carb Bread and Butter Pickles*, a guilt-free twist on the classic recipe! These crisp cucumber and onion slices are soaked in a flavorful brine infused with bold mustard seeds, earthy turmeric, warm allspice, and aromatic whole cloves—delivering all the nostalgic flavors without the sugar. Perfect for low-carb and keto diets, this recipe uses erythritol or your favorite sugar substitute to keep the net carbs to a minimum. With an easy-to-follow process and a short wait time of just 24 hours to let the flavors meld, these pickles are ideal for snacking, sandwich toppings, or as a zesty addition to your favorite dishes. Store them in the fridge for up to a month and enjoy homemade pickling at its finest with this health-conscious, delightfully spiced recipe! Keywords: low carb pickles, keto bread and butter pickles, sugar-free pickles, homemade pickling.

Nutriscore Rating: 60/100

Prep Time:120 mins

Cook Time:15 mins

Total Time:135 mins

Servings: 10

Ingredients

• 4 medium cucumbers
• 1 medium yellow onion
• 2 tablespoons sea salt
• 2 cups white vinegar
• 1 cup apple cider vinegar
• 1 cup erythritol or other sugar substitute
• 1 tablespoon yellow mustard seeds
• 1 teaspoon celery seeds
• 0.5 teaspoon ground tumeric
• 0.5 teaspoon ground allspice
• 4 whole cloves

Directions

Step 1

Slice the cucumbers and onion into thin rounds and place them in a large bowl.

Step 2

Add sea salt to the bowl, toss well to ensure the cucumber and onion slices are coated, and let them sit for about 1 hour to draw out excess moisture.

Step 3

After 1 hour, rinse the cucumber and onion slices under cold water to remove excess salt and thoroughly drain them.

Step 4

In a medium-sized saucepan, combine white vinegar, apple cider vinegar, erythritol, mustard seeds, celery seeds, turmeric, allspice, and cloves. Cook the mixture over medium heat and bring it to a boil, stirring to dissolve erythritol.

Step 5

Once the brine comes to a boil, remove it from the heat and allow it to cool slightly for about 5 minutes.

Step 6

Pack the cucumber and onion slices into clean, sterilized glass jars, ensuring they are tightly packed.

Step 7

Pour the warm brine over the packed cucumbers and onions in the jars, covering them completely with the liquid.

Step 8

Seal the jars with lids and allow them to cool at room temperature.

Step 9

Refrigerate the pickles for at least 24 hours to develop the flavors before enjoying. The pickles can be stored in the refrigerator for up to 1 month.

Nutrition Facts

Serving size	(1915.4g)

Amount per serving	% Daily Value*
Calories	400.2

Total Fat 5.3g	0%
Saturated Fat 0.9g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 14034.3mg	0%
Total Carbohydrate 289.6g	0%
Dietary Fiber 11.1g	0%
Total Sugars 19.8g
Protein 9.4g	0%

Vitamin D 0IU	0%
Calcium 330.9mg	0%
Iron 6.5mg	0%
Potassium 2134.7mg	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: 3.8%

Protein: 3.0%

Carbs: 93.1%