Low Sodium Bread and Butter Pickles
Indulge in the sweet-and-savory crunch of **Low Sodium Bread and Butter Pickles**, a healthier twist on the classic condiment that doesn't compromise on flavor. Perfect for those watching their sodium intake, this recipe combines fresh cucumber slices and tender onions with a tangy medley of white and apple cider vinegar, aromatic mustard and celery seeds, vibrant turmeric, and just a hint of spicy red pepper flakes. The process is quick and easy, requiring minimal prep and cook time to deliver irresistible pickles ideal for topping burgers, pairing with sandwiches, or enjoying straight from the jar. With these homemade refrigerator pickles, you can savor every bite guilt-free—all while creating a fridge staple that lasts up to two months. Whether you're meal prepping or exploring low-sodium options, these pickles will become your go-to flavor boost!
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Recipe Information
Ingredients
- 6 cups Cucumbers, sliced
- 1 medium Yellow onion, thinly sliced
- 1.5 cups White vinegar
- 1.5 cups Apple cider vinegar
- 1.75 cup Granulated sugar
- 1 tablespoon Mustard seeds
- 1 teaspoon Celery seeds
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Red pepper flakes
Instructions
Begin by washing the cucumbers thoroughly. Thinly slice them into even rounds.
In a large bowl, combine the sliced cucumbers and thinly sliced onion. Set aside.
In a medium saucepan, combine white vinegar, apple cider vinegar, granulated sugar, mustard seeds, celery seeds, ground turmeric, ground black pepper, and red pepper flakes.
Heat the mixture over medium heat, stirring continually until the sugar is completely dissolved. Bring the mixture to a gentle boil.
Pour the hot vinegar mixture over the cucumber and onion slices in the bowl. Stir to ensure all the vegetables are coated with the liquid.
Allow the mixture to cool to room temperature, stirring occasionally to further distribute the flavors.
Once cooled, transfer the pickles along with the brine into sterilized jars. Seal tightly with lids.
Refrigerate the jars for at least 24 hours before consuming to allow flavors to develop.
Enjoy your low sodium bread and butter pickles within 2 months for the best flavor, keeping them stored in the refrigerator.
Nutrition Facts
Calories |
1813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 81 mg | 4% | |
| Total Carbohydrate | 421.9 g | 153% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 380.6 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2952 mg | 63% | |
*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.
