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!
How to Make It
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 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 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 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 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.
Ingredients
- Cucumber
6 ounce
- Water
¾ cup
- Apple Cider Vinegar
⅓ cup
- Coarse Kosher Salt by Morton
1 tablespoon
- Mustard Seed
1 teaspoon
- Celery Seed
0.5 teaspoon
- Turmeric, Ground
⅛ teaspoon
- Onion Powder
1 teaspoon
- Stevia Leaf Noncaloric Sweetener (green Packet)
3 package