Holistically Engineered

Grain Free Paleo Recipes and Healthy Living

  • Home
  • About Me
  • Recipe Index
  • My Cookbooks
    • Awaken
    • Squeaky Clean Paleo
    • 5 Ingredient Grain Free Desserts
  • More Than Lemonade
  • Essential Oils
    • Essential Oil Classes & Webinars

Bread and Butter Pickles

July 19, 2013 By Karen Sorenson

This content will be shown before all post

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.

Print
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.

3.1
https://holisticallyengineered.com/2013/07/bread-and-butter-pickles.html

stopOrderNow

 

Click +1 Below:

 

Opt In Image
This content will be shown after all post

You May Also Like:

Paleo Pumpkin Waffles
Days 29-30 and #Whole30 Lemon Pepper Chicken
Pumpkin Pie Ice Cream
Chicken Fajita Stuffed Peppers

Filed Under: Gameday, Misc Tagged With: Atkins, dairy free, egg free, gameday, gluten free, health, low carb, paleo friendly, primal friendly, snacks, special diet, summer, Veggies

« Frozen Almond Butter Mousse
Frozen Chocolate Custard (Low Carb and Paleo Friendly) »
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Welcome


Hi, I'm Karen! I follow a low carb and paleo diet as I try and reach my goal of losing 100 lbs. I'm also interested in all things healthy and healing my body through food and lifestyle. Read More

My Latest Cookbook!

Newsletter

Stay connected! Sign up for my FREE newsletter!

Check out my eCookbooks

Essential Oils

Get Blog Post Updates in Your Inbox

Popular Posts

Low-Carbing Among Friends Cookbooks

Newsletter

Sign up for my FREE newsletter!

Featured Posts

Copyright © 2023 Holistically Engineered