Paleo Bread and Butter Pickles
Add a tangy and slightly sweet crunch to your meals with these **Paleo Bread and Butter Pickles**—a healthier twist on a classic condiment! Made with fresh cucumbers and yellow onion, these pickles are elevated with the natural sweetness of honey and the vibrant flavors of apple cider vinegar, turmeric, and mustard seeds. This quick and easy recipe requires just 45 minutes of prep time and minimal cooking, making it a perfect homemade alternative to store-bought varieties. Paleo-friendly and free of refined sugar, these pickles are ideal as a snack, salad topper, or burger side. Plus, their satisfying crunch and zesty flavor only get better after marinating! Whether you're meal prepping or looking for a clean-eating condiment, these homemade refrigerator pickles are sure to become a staple.
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Recipe Information
Ingredients
- 4 medium cucumbers
- 1 large yellow onion
- 3 tablespoons sea salt
- 4 cups ice cubes
- 2.5 cups apple cider vinegar
- 2/3 cup honey
- 1 tablespoon brown mustard seeds
- 1 teaspoon ground turmeric
- 1 teaspoon celery seed
Instructions
Start by washing the cucumbers thoroughly. Slice them into thin rounds, about 1/4 inch thick.
Peel the onion and cut it in half. Slice each half thinly to yield semi-circle shapes.
In a large bowl, combine the cucumber slices and onion slices.
Sprinkle the sea salt over the cucumber and onion slices. Toss gently to combine.
Cover the cucumber and onion mixture with ice cubes and let it sit for about 30 minutes. The ice will help to crisp the vegetables.
Drain the cucumbers and onions thoroughly, and discard any remaining ice cubes.
In a medium saucepan over medium heat, combine apple cider vinegar, honey, brown mustard seeds, ground turmeric, and celery seed.
Stir the mixture until well-combined, then bring it to a simmer. Let it simmer for about 5 minutes, stirring occasionally.
Remove the pot from the heat and let the mixture cool slightly.
In a large mason jar or glass jar with a lid, pack the cucumbers and onions slightly tightly.
Pour the vinegar mixture over the cucumbers and onions, ensuring all the vegetables are covered with the liquid.
Seal the jar and let it sit at room temperature for about an hour before refrigerating.
Allow the pickles to marinate for at least 24 hours in the refrigerator before serving to allow the flavors to meld.
Nutrition Facts
Calories |
852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.8 g | 5% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 20992 mg | 913% | |
| Total Carbohydrate | 184.6 g | 67% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 153.1 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2073 mg | 44% | |
*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.
