Keto Bread and Butter Pickles
Satisfy your craving for sweet and tangy pickles without breaking your keto goals with these irresistible Keto Bread and Butter Pickles! This low-carb version of the classic condiment swaps sugar for erythritol, ensuring every crunchy bite is perfectly balanced and guilt-free. Thinly sliced cucumbers and onions are bathed in a flavorful brine of apple cider vinegar, mustard seeds, turmeric, and celery seeds, creating a vibrant medley of spices that bursts with zest. Ready in just over 30 minutes of prep and an overnight chill, these homemade pickles are easy to make, loaded with keto-friendly ingredients, and ideal for enhancing salads, sandwiches, or charcuterie boards. Store them in your fridge for up to a month and enjoy the delight of homemade pickling with every crisp bite! Perfect for anyone seeking a sugar-free, low-carb pickle recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Cucumber
- 1 medium White onion
- 1 tablespoon Kosher salt
- 1 cup Apple cider vinegar
- 1 cup Water
- 1 cup Erythritol
- 1 tablespoon Mustard seeds
- 1 teaspoon Celery seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Whole black peppercorns
Instructions
Wash the cucumbers thoroughly under running water. Slice them thinly into approximately 1/4-inch slices.
Peel and slice the onion into thin rings.
Place the cucumber slices and onion rings into a large bowl. Sprinkle with the kosher salt and stir well to ensure the salt is evenly distributed.
Cover the bowl with a clean cloth and let the mixture sit at room temperature for 1-2 hours to allow the vegetables to release their water.
After resting, rinse the cucumbers and onions under cold water to remove any excess salt. Drain well and set aside.
In a medium saucepan, combine the apple cider vinegar, water, and erythritol. Stir over medium heat until the erythritol is completely dissolved.
Add the mustard seeds, celery seeds, turmeric powder, ground ginger, and whole black peppercorns to the saucepan. Bring the mixture to a simmer.
Once simmering, remove the saucepan from heat. Carefully add the rinsed cucumbers and onions to the hot liquid.
Gently toss the cucumbers and onions in the saucepan to coat them with the pickling liquid.
Transfer the hot mixture carefully into a sterilized 1-quart jar or two 1-pint jars. Use a spoon to pack the cucumbers and onions tightly.
Pour the remaining pickling liquid over the vegetables, making sure they are completely submerged. Let the jar cool to room temperature.
Once cooled, cover the jar with a lid and refrigerate for at least 24 hours before serving for the best flavor development.
Store the pickles in the refrigerator for up to 1 month, ensuring they are always submerged in the pickling liquid.
Nutrition Facts
Calories |
283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.0 g | 6% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1832 mg | 80% | |
| Total Carbohydrate | 290.8 g | 106% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 19.8 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1697 mg | 36% | |
*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.
