Low Carb Bread and Butter Pickles
Satisfy your craving for tangy-sweet pickles with this guilt-free twist on a classic! These homemade Low Carb Bread and Butter Pickles are packed with flavor and perfect for keto and diabetic-friendly diets, thanks to a sugar-free brine made with erythritol. Fresh cucumbers and yellow onions are infused with aromatic spices like mustard seeds, celery seeds, turmeric, and whole cloves, while a blend of white and apple cider vinegar provides a delightful punch. With just a few simple steps, you can create your own crunchy pickles that are versatile enough for snacking, sandwiches, or salads. Ready in as little as 24 hours, these pickles are easy to make and store, offering a delicious way to elevate your meals while staying low-carb!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium cucumbers
- 1 medium yellow onion
- 2 tablespoons sea salt
- 2 cups white vinegar
- 1 cup apple cider vinegar
- 1 cup erythritol or other sugar substitute
- 1 tablespoon yellow mustard seeds
- 1 teaspoon celery seeds
- 0.5 teaspoon ground tumeric
- 0.5 teaspoon ground allspice
- 4 whole cloves
Instructions
Slice the cucumbers and onion into thin rounds and place them in a large bowl.
Add sea salt to the bowl, toss well to ensure the cucumber and onion slices are coated, and let them sit for about 1 hour to draw out excess moisture.
After 1 hour, rinse the cucumber and onion slices under cold water to remove excess salt and thoroughly drain them.
In a medium-sized saucepan, combine white vinegar, apple cider vinegar, erythritol, mustard seeds, celery seeds, turmeric, allspice, and cloves. Cook the mixture over medium heat and bring it to a boil, stirring to dissolve erythritol.
Once the brine comes to a boil, remove it from the heat and allow it to cool slightly for about 5 minutes.
Pack the cucumber and onion slices into clean, sterilized glass jars, ensuring they are tightly packed.
Pour the warm brine over the packed cucumbers and onions in the jars, covering them completely with the liquid.
Seal the jars with lids and allow them to cool at room temperature.
Refrigerate the pickles for at least 24 hours to develop the flavors before enjoying. The pickles can be stored in the refrigerator for up to 1 month.
Nutrition Facts
Calories |
400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.3 g | 7% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14034 mg | 610% | |
| Total Carbohydrate | 289.6 g | 105% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 19.8 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2135 mg | 45% | |
*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.
