Diabetic Bread and Butter Pickles
Savor the sweet, tangy delight of Diabetic Bread and Butter Pickles, a healthier twist on the classic condiment. This recipe swaps traditional sugar for a granular sugar substitute, making it perfect for those managing their blood sugar levels while still enjoying bold, zesty flavors. Freshly sliced cucumbers and onions are combined with aromatic mustard seeds, celery seeds, turmeric, and a hint of ground cloves for a perfectly balanced pickling brine. The quick preparation process results in crisp, flavorful pickles ready to enhance sandwiches, burgers, or snack boards. With just 20 minutes of cooking time and a refrigerator-friendly shelf life of up to two months, these pickles are a convenient, low-carb addition to any pantry.
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Recipe Information
Ingredients
- 6 cups (sliced) Cucumbers
- 1 cup (sliced) Yellow onion
- 2 tablespoons Salt
- 1 pound Ice
- 2 cups Apple cider vinegar
- 1 cup Water
- 1.5 cups Granular sugar substitute (e.g., erythritol or stevia blend)
- 1 tablespoon Mustard seeds
- 1 teaspoon Celery seeds
- 0.5 teaspoon Ground turmeric
- 0.25 teaspoon Ground cloves
Instructions
Slice cucumbers into thin rounds (about 1/4-inch thick). Peel and thinly slice the onion. Combine both in a large bowl.
Sprinkle the salt over the cucumber and onion mixture. Toss to coat evenly. Place the ice on top and let the mixture sit for 2 hours to draw out excess moisture.
After 2 hours, rinse the cucumbers and onions thoroughly under cold water to remove excess salt. Drain well and set aside.
In a medium saucepan, combine apple cider vinegar, water, sugar substitute, mustard seeds, celery seeds, turmeric, and ground cloves. Bring the mixture to a gentle boil over medium heat, stirring to ensure the sugar substitute dissolves.
Add the drained cucumbers and onions to the saucepan. Reduce heat to low and simmer for about 5 minutes, stirring occasionally.
Ladle the hot pickles and brine into sterilized jars, leaving about 1/2 inch of headspace. Seal with lids tightly.
Allow the jars to cool to room temperature. Store in the refrigerator for up to 2 months. For best flavor, let the pickles sit for at least 24 hours before consuming.
Nutrition Facts
Calories |
403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.2 g | 7% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14242 mg | 619% | |
| Total Carbohydrate | 419.7 g | 153% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 27.8 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2201 mg | 47% | |
*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.
