Keto Bread And Butter Pickles

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  • prep time

    prep time

    7 h 10 min

  • cook time

    cook time

    5 min

  • ready time

    ready time

    7 h 15 min

Keto Bread And Butter Pickles

Pickles are a friendly keto snack! Bread and butter pickles are an absolute classic, whether you like them on your burger, sandwich, or by themselves. Instead of grabbing a jar of neon-green, sugary pickles from the grocery store, you can make this easy at-home recipe that tastes just as good. No sugar and no raw onion!

Jessica L.

  • Net Carbs

    0.8 g

  • Fiber

    0.2 g

  • Total Carbs

    1.1 g

  • Protein

    0.2 g

  • Fats

    0.1 g

6 cals

Keto Bread And Butter Pickles

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Cucumber

    Cucumber

    6 ounce

  • Water

    Water

    ¾ cup

  • Apple Cider Vinegar

    Apple Cider Vinegar

    ⅓ cup

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    1 tablespoon

  • Mustard Seed

    Mustard Seed

    1 teaspoon

  • Celery Seed

    Celery Seed

    0.5 teaspoon

  • Turmeric, Ground

    Turmeric, Ground

    ⅛ teaspoon

  • Onion Powder

    Onion Powder

    1 teaspoon

  • Stevia Leaf Noncaloric Sweetener (green Packet)

    Stevia Leaf Noncaloric Sweetener (green Packet)

    3 package

Recipe Steps

steps 6

7 h 15 min

  • Step 1

    Slice the pickling cucumbers into rounds. You can choose crinkle cut or smooth round cuts. Set the sliced cucumbers in a colander.
    Step 1
  • Step 2

    Sprinkle 1 ½ TB of table salt (not listed in ingredients) over the cucumbers and gently toss them to coat the slices in the salt. Leave the colander in a sink or somewhere to the side for 1 hours. This will draw the liquid out of the cucumbers.
  • Step 3

    Once the hour is up, rinse the salt off the cucumbers. You may need to rinse multiple times to remove all the salt. Then, place the cucumber slices in a 12 oz glass canning jar.
    Step 3
  • Step 4

    In a small pot, combine all the other remaining ingredients. Cover and bring the liquids to a strong simmer. Cook until the stevia and salt have dissolved.
    Step 4
  • Step 5

    Pour the hot pickling liquid over the cucumbers in the jar. There should be 1-2 inches of space at the top - don’t fill the jar to the brim.
    Step 5
  • Step 6

    Seal the jar tightly with a new canning lid. The heat from the jar will naturally vacuum seal the jar. Leave the jar on the counter to cool at room temperature. This can take up to 6 hours. Then, refrigerate until cold.
    Step 6

Comments 5

  • Cklais

    Cklais 4 years ago

    Very salty! Had to throw mine out.

    • Hrcurtis

      Hrcurtis 4 years ago

      You need to make sure there are no air bubbles in the jar. Take a knife and pop all the air bubbles trapped. Air bubbles can cause serious food born illness.

      • Cheryla

        Cheryla 4 years ago

        Do not just let the heat seal the jar. They should be water bathed for at least 15 minutes.

        • FortuitousCauliflower420222

          FortuitousCauliflower420222 3 years ago

          Say more about that… do you mean bathe the jar?

      • Moshi77

        Moshi77 5 years ago

        These are super good and I’m making a huge batch of them again. My family gobbled them up.