Paleo Bread and Butter Pickles

Transform your snacking and side-dish game with these irresistibly tangy and sweet Paleo Bread and Butter Pickles! This grain-free, refined sugar-free twist on the classic favorite combines crisp cucumber slices and tender onions with a vibrant apple cider vinegar brine sweetened naturally with honey. Infused with aromatic brown mustard seeds, earthy turmeric, and a hint of celery seed, these paleo-friendly pickles deliver bold, refreshing flavors in every bite. Ready in less than an hour of prep, they’re the perfect addition to your paleo pantry, pairing beautifully with grilled meats, salads, or simply enjoyed on their own. With only 24 hours of marination, you'll have homemade pickles that rival any store-bought jar—and with zero guilt!

Nutriscore Rating: 59/100

Prep Time:45 mins

Cook Time:5 mins

Total Time:50 mins

Servings: 16

Ingredients

• 4 medium cucumbers
• 1 large yellow onion
• 3 tablespoons sea salt
• 4 cups ice cubes
• 2.5 cups apple cider vinegar
• 2/3 cup honey
• 1 tablespoon brown mustard seeds
• 1 teaspoon ground turmeric
• 1 teaspoon celery seed

Directions

Step 1

Start by washing the cucumbers thoroughly. Slice them into thin rounds, about 1/4 inch thick.

Step 2

Peel the onion and cut it in half. Slice each half thinly to yield semi-circle shapes.

Step 3

In a large bowl, combine the cucumber slices and onion slices.

Step 4

Sprinkle the sea salt over the cucumber and onion slices. Toss gently to combine.

Step 5

Cover the cucumber and onion mixture with ice cubes and let it sit for about 30 minutes. The ice will help to crisp the vegetables.

Step 6

Drain the cucumbers and onions thoroughly, and discard any remaining ice cubes.

Step 7

In a medium saucepan over medium heat, combine apple cider vinegar, honey, brown mustard seeds, ground turmeric, and celery seed.

Step 8

Stir the mixture until well-combined, then bring it to a simmer. Let it simmer for about 5 minutes, stirring occasionally.

Step 9

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

Step 10

In a large mason jar or glass jar with a lid, pack the cucumbers and onions slightly tightly.

Step 11

Pour the vinegar mixture over the cucumbers and onions, ensuring all the vegetables are covered with the liquid.

Step 12

Seal the jar and let it sit at room temperature for about an hour before refrigerating.

Step 13

Allow the pickles to marinate for at least 24 hours in the refrigerator before serving to allow the flavors to meld.

Nutrition Facts

Serving size	(2725.9g)

Amount per serving	% Daily Value*
Calories	851.8

Total Fat 3.8g	0%
Saturated Fat 0.5g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 20992.4mg	0%
Total Carbohydrate 184.6g	0%
Dietary Fiber 8.8g	0%
Total Sugars 153.1g
Protein 9.9g	0%

Vitamin D 0IU	0%
Calcium 259.3mg	0%
Iron 7.1mg	0%
Potassium 2073.3mg	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: 4.2%

Protein: 4.9%

Carbs: 90.9%