Sugar-Free Bread and Butter Pickles
Discover the irresistible tang of homemade Sugar-Free Bread and Butter Pickles—crafted with zero refined sugar and bursting with flavor from fresh cucumbers, tender onions, and a perfectly spiced apple cider vinegar brine. Sweetened naturally with erythritol, this healthier twist on the classic bread and butter pickle offers the signature balance of sweet and tangy, complemented by aromatic mustard seeds, celery seeds, and a hint of turmeric. Ready in under 30 minutes of prep and requiring just a 24-hour chill to develop bold flavors, these pickles are as easy as they are delicious. Perfect for snacking, topping burgers, or jazzing up a charcuterie board, they're a guilt-free pantry staple that stays fresh for weeks in the fridge. Make your own sugar-free pickles for wholesome, vibrant flavor with every crunchy bite!
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Recipe Information
Ingredients
- 5 cups (sliced) Cucumber
- 1 cup (thinly sliced) Yellow onion
- 1 tablespoon Kosher salt
- 2 cups Apple cider vinegar
- 1 cup Water
- 1 cup Erythritol
- 1 tablespoon Mustard seeds
- 1 teaspoon Celery seeds
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Red pepper flakes
Instructions
Start by washing the cucumbers thoroughly and slicing them into 1/4-inch thick rounds.
Slice the yellow onion into thin rings.
In a large mixing bowl, combine the cucumber slices and onion rings. Sprinkle 1 tablespoon of kosher salt over them and toss to combine. Let them sit for about 1 hour to allow excess moisture to drain.
After an hour, rinse the cucumbers and onions under cold water to remove the excess salt. Drain well and set aside.
In a medium saucepan, combine 2 cups of apple cider vinegar, 1 cup of water, and 1 cup of erythritol. Stir in the mustard seeds, celery seeds, ground turmeric, and red pepper flakes.
Bring the mixture to a simmer over medium heat, stirring occasionally, until erythritol is completely dissolved, about 5 minutes.
Remove the saucepan from heat and allow the brine to cool slightly.
Pack the rinsed cucumber slices and onion rings tightly into clean, sterilized jars.
Pour the warm brine over the cucumbers and onions in the jars, ensuring they are fully submerged, and leaving about 1/2 inch of headspace.
Seal the jars with lids and let them cool to room temperature.
Refrigerate the pickles for at least 24 hours before serving to allow the flavors to meld. These pickles will keep for up to 2 months in the refrigerator.
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.0 g | 6% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1844 mg | 80% | |
| Total Carbohydrate | 295.7 g | 108% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 22.1 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1734 mg | 37% | |
*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.
