Heart-Healthy Bread and Butter Pickles
Discover a fresh take on classic Bread and Butter Pickles with this heart-healthy recipe, crafted to delight both your taste buds and your nutrition goals. Featuring crisp cucumbers, sweet onions, and vibrant red bell peppers, these refrigerator pickles combine a naturally sweetened apple cider vinegar brine with honey, turmeric, and aromatic spices like mustard seeds and ground cloves for a burst of flavor. Perfectly balanced and preservative-free, these pickles are easy to prepare in under an hour, requiring just a few simple steps to achieve their signature crunch. Serve them as a guilt-free side, sandwich topper, or snack, and enjoy their tangy-sweet profile for up to two months from the comfort of your fridge. Healthy, homemade, and full of zest—these pickles might just become your new favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 cups Cucumbers
- 1 cup Onion
- 1 cup Red Bell Pepper
- 1 tablespoon Salt
- 2 cups Ice Cubes
- 2.5 cups Apple Cider Vinegar
- 1 cup Honey
- 1 tablespoon Mustard Seeds
- 1 teaspoon Celery Seeds
- 1 teaspoon Turmeric
- 1 teaspoon Ground Cloves
Instructions
Start by slicing the cucumbers thinly, ideally about 1/4-inch thick, and place them in a large mixing bowl.
Thinly slice the onion and red bell pepper, and add them to the mixing bowl with the cucumbers.
Sprinkle the sliced vegetables with salt and cover them with ice cubes. Let sit for one to two hours to crisp the cucumbers.
Rinse the vegetables under cold water thoroughly to remove excess salt and drain well.
In a large pot, combine apple cider vinegar, honey, mustard seeds, celery seeds, turmeric, and ground cloves.
Bring the vinegar mixture to a simmer over medium heat, stirring to dissolve the honey completely.
Once the liquid is simmering, add the drained vegetable mixture to the pot. Stir gently to combine and heat through for about 4-5 minutes, but do not bring to a boil.
Remove the pot from heat and let the mixture cool slightly.
Pack the vegetables and pickling liquid into sterilized mason jars, leaving about 1/2-inch from the top. Seal tightly with lids.
Store the jars in the refrigerator for at least 24 hours before serving. These pickles keep up to two months refrigerated.
Nutrition Facts
Calories |
1211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7179 mg | 312% | |
| Total Carbohydrate | 272.9 g | 99% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 228.6 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 353 mg | 27% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2782 mg | 59% | |
*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.
