Sugar-Free Bread and Butter Pickles

Savor the perfect balance of tangy, sweet, and spicy with these Sugar-Free Bread and Butter Pickles! Crafted without refined sugar, this keto-friendly recipe uses erythritol to create the signature sweet brine that complements crisp cucumber slices and thinly sliced onions. Infused with bold mustard seeds, celery seeds, turmeric, and a hint of red pepper flakes, these pickles offer a flavorful twist on the classic. Quick and easy to prepare, they’re ready to marinate in just minutes and deliver a refreshing, guilt-free crunch in as little as 24 hours. Ideal for sandwiches, charcuterie boards, or straight-from-the-jar snacking, these refrigerator pickles are a must-have in your low-carb culinary arsenal.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 24

Ingredients

• 5 cups (sliced) Cucumber
• 1 cup (thinly sliced) Yellow onion
• 1 tablespoon Kosher salt
• 2 cups Apple cider vinegar
• 1 cup Water
• 1 cup Erythritol
• 1 tablespoon Mustard seeds
• 1 teaspoon Celery seeds
• 0.5 teaspoon Ground turmeric
• 0.5 teaspoon Red pepper flakes

Directions

Step 1

Start by washing the cucumbers thoroughly and slicing them into 1/4-inch thick rounds.

Step 2

Slice the yellow onion into thin rings.

Step 3

In a large mixing bowl, combine the cucumber slices and onion rings. Sprinkle 1 tablespoon of kosher salt over them and toss to combine. Let them sit for about 1 hour to allow excess moisture to drain.

Step 4

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

Step 5

In a medium saucepan, combine 2 cups of apple cider vinegar, 1 cup of water, and 1 cup of erythritol. Stir in the mustard seeds, celery seeds, ground turmeric, and red pepper flakes.

Step 6

Bring the mixture to a simmer over medium heat, stirring occasionally, until erythritol is completely dissolved, about 5 minutes.

Step 7

Remove the saucepan from heat and allow the brine to cool slightly.

Step 8

Pack the rinsed cucumber slices and onion rings tightly into clean, sterilized jars.

Step 9

Pour the warm brine over the cucumbers and onions in the jars, ensuring they are fully submerged, and leaving about 1/2 inch of headspace.

Step 10

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

Step 11

Refrigerate the pickles for at least 24 hours before serving to allow the flavors to meld. These pickles will keep for up to 2 months in the refrigerator.

Nutrition Facts

Serving size	(1797.4g)

Amount per serving	% Daily Value*
Calories	347.9

Total Fat 5.0g	0%
Saturated Fat 0.8g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 1843.6mg	0%
Total Carbohydrate 295.7g	0%
Dietary Fiber 9.6g	0%
Total Sugars 22.1g
Protein 9.6g	0%

Vitamin D 0IU	0%
Calcium 270.6mg	0%
Iron 5.8mg	0%
Potassium 1733.8mg	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: 3.0%

Carbs: 93.4%