Low Sodium Bread and Butter Pickles

Indulge in the sweet-and-tangy goodness of Low Sodium Bread and Butter Pickles, a healthier spin on the classic condiment. This easy, no-canning recipe features crunchy cucumber slices and sweet onions soaked in a vibrant brine made with white vinegar, apple cider vinegar, and a hint of warm spices like mustard seeds, celery seeds, and turmeric. With no added salt, these pickles are perfect for those watching their sodium intake, while the combination of sugar, black pepper, and just a touch of red pepper flakes delivers balanced flavor with a subtle kick. Ready in just 30 minutes of prep and cook time before refrigerating overnight, these quick pickles are the ideal topping for sandwiches, burgers, or charcuterie boards. Make a batch today and enjoy a homemade, heart-smart treat that stays fresh for up to two months!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

Ingredients

• 6 cups Cucumbers, sliced
• 1 medium Yellow onion, thinly sliced
• 1.5 cups White vinegar
• 1.5 cups Apple cider vinegar
• 1.75 cup Granulated sugar
• 1 tablespoon Mustard seeds
• 1 teaspoon Celery seeds
• 0.5 teaspoon Ground turmeric
• 0.5 teaspoon Ground black pepper
• 0.25 teaspoon Red pepper flakes

Directions

Step 1

Begin by washing the cucumbers thoroughly. Thinly slice them into even rounds.

Step 2

In a large bowl, combine the sliced cucumbers and thinly sliced onion. Set aside.

Step 3

In a medium saucepan, combine white vinegar, apple cider vinegar, granulated sugar, mustard seeds, celery seeds, ground turmeric, ground black pepper, and red pepper flakes.

Step 4

Heat the mixture over medium heat, stirring continually until the sugar is completely dissolved. Bring the mixture to a gentle boil.

Step 5

Pour the hot vinegar mixture over the cucumber and onion slices in the bowl. Stir to ensure all the vegetables are coated with the liquid.

Step 6

Allow the mixture to cool to room temperature, stirring occasionally to further distribute the flavors.

Step 7

Once cooled, transfer the pickles along with the brine into sterilized jars. Seal tightly with lids.

Step 8

Refrigerate the jars for at least 24 hours before consuming to allow flavors to develop.

Step 9

Enjoy your low sodium bread and butter pickles within 2 months for the best flavor, keeping them stored in the refrigerator.

Nutrition Facts

Serving size	(2607.6g)

Amount per serving	% Daily Value*
Calories	1812.7

Total Fat 5.8g	0%
Saturated Fat 1.0g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 80.8mg	0%
Total Carbohydrate 421.9g	0%
Dietary Fiber 11.9g	0%
Total Sugars 380.6g
Protein 13.8g	0%

Vitamin D 0IU	0%
Calcium 387.1mg	0%
Iron 8.2mg	0%
Potassium 2952.1mg	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: 2.9%

Protein: 3.1%

Carbs: 94.0%