Bread and Butter Pickles

bread and butter pickles_600

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I like experimenting in the kitchen to make low carb and paleo dishes, so when I had a request for low carb Bread and Butter Pickles I was happy to give it a try.  I have to be honest though, even before my low carb days I don’t think I have ever actually tried Bread and Butter Pickles.  So even though I was going down an unfamiliar road, I decided to give the recipe a shot because I love pickles and I figured it would be a great way to use up the cucumbers from my CSA.  In order to come up with a delicious low carb recipe I first had to do a little research and find out what was actually in Bread and Butter Pickles.  So after some digging, I realized that traditional recipes actually have a lot of sugar in them….ah ha….that’s why I needed to make a low carb version.  Happy to help, I threw together this delicious recipe.  I loved the pickles, but please do tell me if I’ve missed the mark somehow and these pickles don’t end up tasting just like you remember them.

Bread and Butter Pickles

Ingredients

  • 5 cups (1 1/2 pounds) thinly sliced pickling cucumbers
  • 1 1/2 Tbsp Celtic sea salt
  • 1 cup thinly sliced sweet onion
  • 3/4 cup granular Swerve or equivalent sweetener
  • 1 cup white vinegar
  • 1/2 cup apple cider vinegar
  • 1 1/2 tsp mustard seeds
  • 1/2 teaspoon celery seeds
  • 1/2 tsp coriander
  • 1/4 tsp ground turmeric

Instructions

  1. Combine cucumbers and salt in a large bowl and let sit for 1 hour.
  2. Transfer the cucumbers into a colander and rinse thoroughly under cold water.
  3. Drain well, and return cucumbers to the bowl.
  4. Add the onions.
  5. In a saucepan, over medium heat, combine sweetener, white vinegar, apple cider vinegar, and remaining ingredients, stir until the sweetener dissolves.
  6. Pour the vinegar mixture over cucumber and onions.
  7. Let stand at room temperature for 1 hour.
  8. Pour into mason jars and refrigerate for about 24 hours (though I started eating after a few hours).

Notes

Net Carb Count*: Bread and Butter Pickles: 2.5 net carbs for one 1/4 cup serving (makes about 4 cups) *Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.

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Comments

  1. Laura says

    These were delicious! Wound up reusing the pickle juice for some hard boiled eggs and for picking some zucchini. I have been craving these for some time (one of the very few things I miss!) Your recipes always work out for me! Thanks for all your hard work and I love the breakfast book!

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