Sugar Free Refrigerator Bread Butter Pickles
Indulge in the perfect balance of tangy, sweet, and savory flavors with these Sugar-Free Refrigerator Bread and Butter Pickles! This easy, no-canning recipe transforms crisp cucumbers and onions into a classic condiment that's guilt-free thanks to a granulated sugar substitute like erythritol or monk fruit sweetener. Infused with a vibrant brine of apple cider vinegar, mustard seeds, celery seeds, turmeric, and just a hint of optional red pepper flakes for a gentle kick, these pickles deliver all the nostalgia of traditional bread and butter pickles without added sugar. Ready to enjoy in just 24 hours, they’re perfect for topping burgers, adding zing to sandwiches, or savoring as a low-carb snack straight from the jar. Make a batch today and enjoy a fresh, homemade twist on a timeless favorite!
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Recipe Information
Ingredients
- 4 cups (sliced) Cucumbers (pickling or Persian)
- 1 medium (sliced) Yellow onion
- 1 tablespoon Kosher salt
- 1 cup Apple cider vinegar
- 1 cup Water
- 0.75 cup Granulated sugar substitute (erythritol or monk fruit sweetener)
- 1 teaspoon Mustard seeds
- 1 teaspoon Celery seeds
- 0.5 teaspoon Ground turmeric
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Wash and slice the cucumbers into thin rounds (approximately 1/4 inch thick). Peel and slice the yellow onion into thin strips.
In a large bowl, combine the sliced cucumbers, onions, and kosher salt. Toss to evenly distribute the salt. Let the mixture sit for 1 hour to draw out excess moisture.
After 1 hour, rinse the cucumber and onion mixture thoroughly under cold running water to remove the excess salt. Drain well and set aside.
In a medium saucepan, combine the apple cider vinegar, water, sugar substitute, mustard seeds, celery seeds, ground turmeric, and red pepper flakes (if using). Stir the mixture and bring it to a boil over medium heat. Allow it to simmer for about 2 minutes, stirring occasionally.
Remove the saucepan from heat and let the brine cool slightly for 5-10 minutes.
Place the drained cucumber and onion mixture into clean glass jars (mason jars work well). Pack them in tightly but do not crush them.
Pour the warm brine over the cucumber and onion mixture in the jars, ensuring that the vegetables are fully submerged in the liquid.
Cover the jars with tight-fitting lids and let them cool to room temperature. Once cooled, refrigerate the pickles for at least 24 hours to allow the flavors to develop.
Your sugar-free refrigerator bread and butter pickles are ready to enjoy! Store them in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1815 mg | 79% | |
| Total Carbohydrate | 194.5 g | 71% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.9 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 458 mg | 10% | |
*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.
