Sugar-Free Bread and Butter Pickles
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
10 mins
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Additional Time
2 hrs 10 mins
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Total Time
2 hrs 50 mins
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Servings
36 servings
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Calories
33 kcal
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Cuisine
American
Sugar-Free Bread and Butter Pickles
Description
The preparation starts with washing and slicing cucumbers and onions into consistent rounds. Salt is applied to draw excess water from the vegetables in a two-hour room-temperature soak. After rinsing and drying, the cucumbers and onions are packed into sterilized jars. A boiling vinegar mixture with sugar substitute and spices including mustard seed, celery seed, turmeric, and cloves is then poured over the vegetables. Jars are sealed and processed using a water bath canner, allowing the pickles to be shelf-stable.
The pickles have a firm texture from the crisp cucumbers balanced by the tang from vinegar and mild sweetness from the sugar substitute. The additional spices contribute subtle earthy and spicy notes typical of bread-and-butter style pickles. Use of a sugar substitute allows enjoying traditional bread-and-butter pickles without added sugar.
For storage, unopened jars should be kept in a dark, cool place and can last up to one year. Once opened, refrigeration is required. The recipe advises only using pickling-type cucumbers for best results. Prior removal of a thin slice from the blossom end of cucumbers prevents softening during pickling. Proper canning technique as described ensures safe preservation.
Ingredients
- 2 pounds cucumber pickling variety
- 1 onion medium
- 3 tablespoons kosher salt
- 2 ½ cups white vinegar
- 1 ¼ cups sugar substitute (cup-for-cup measure such as Splenda)
- 1 tablespoon mustard seed
- 1 tablespoon celery seed
- 1 teaspoon Turmeric ground
- ½ teaspoon clove whole
Instructions
- Prepare the cucumbers - wash thoroughly removing any dirt from the skin of the cucumbers. Remove a thin (1/16 inch) slice from the blossom end of each cucumber and discard.
- Slice cucumbers into rounds approximately ¼ inch thick.
- Prepare the onion - peel the onion and slice into ¼ inch thick slices. Separate the onion rings.
- Place the cucumbers and onions in a large bowl and sprinkle with the salt. Toss so that the salt is distributed throughout the vegetables. Allow to stand at room temperature for two hours.
- Drain the cucumbers and onions in a colander. Rinse thoroughly and drain again. Spread the vegetables on a double thickness of paper towels and pat dry with additional paper towels.
- Prepare 3 one-pint (or 6 half-pint) jars by washing in hot soapy water and rinsing well. Prepare lids and rings according to manufacturer’s directions.
- Fill a boiling water canner ¾ full with water. Add the clean jars to the canner and bring to the boil. Keep lids warm in a pan of barely simmering water.
- Meanwhile, combine the vinegar, sugar substitute, mustard seed, celery seed, turmeric, and cloves in a large saucepan. Bring to a boil over medium-high heat.
- Add the cucumbers and onions and allow the mixture to return to a boil.
- Working with one jar at a time, use a slotted spoon to pack vegetables into hot jars filling to ¼ inch of tops. Ladle in pickling liquid to cover the vegetables.
- Wipe the jar rim with a moistened paper towel and apply a canning lid and ring. Rings should be just fingertip tight. Return the filled jar to the canner and continue until all jars are packed.
- When all jars are filled, lower the jars into the boiling water canner. Water should cover the tops of the jars by 1 to 2 inches. Cover the canner and bring the water to a gentle boil. Process for 15 minutes.
- Remove jars from the canner and place on a towel to cool completely. After the jars are cool, check to make sure the seals are complete.
- Store in a cool, dark place for up to one year. Refrigerate jars after opening.
Notes
- Use only pickling cucumbers labeled "kirby" or "salad" types for best texture.
- Remove a thin 1/16 inch slice from the blossom end of each cucumber before pickling to maintain crispness.
- Store unopened jars in a cool, dark place up to one year; refrigerate after opening.
- Use water bath canning for safe, shelf-stable preservation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36servings
Amount Per Serving
Calories 33 kcal
% Daily Value*
| Serving | 0.25cup | |
| Calories | 33kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 583mg | 24% |
| Potassium | 46mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 18IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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