Lower Sugar Bread and Butter Refrigerator Pickles
Prep Time 3 hours
Cook Time 5 minutes
Total Time 3 hours 5 minutes
Servings
4
cups (or 32 servings, 2 tablespoons each)
Author The Seasoned Mom
Ingredients
list of 10 items
5 ½ cups about 1 ½ pounds thinly sliced pickling cucumbers
1 ½ tablespoons kosher salt
1 cup thinly sliced sweet onion
½ cup xylitol or can substitute with granulated sugar
1 cup white vinegar
½ cup apple cider vinegar
2 tablespoons coconut palm sugar or can substitute with light brown sugar
1 ½ teaspoons mustard seeds
½ teaspoon celery seeds
1/8 teaspoon ground turmeric
list end
Instructions
list of 4 items
1. Combine sliced cucumbers and salt in a large, shallow bowl; cover and chill for 1 – 1 ½ hours. Place cucumbers in a colander and rinse thoroughly under
cold water. Drain well, and return to bowl.
2. Add sliced onion to the bowl and toss with cucumbers.
3. In a small saucepan over medium heat, whisk together xylitol, white vinegar, apple cider vinegar, coconut palm sugar, mustard seeds, celery seeds and
turmeric. Bring to a simmer and whisk until sugar dissolves (about 5 minutes).
4. Pour hot vinegar mixture over cucumbers. Let stand at room temperature for 1 hour. Place pickles (and liquid) in airtight container or jars and refrigerate
for up to 2 weeks.
list end
Recipe Notes
Recipe adapted from Brown Eyed Baker.
There's no fancy canning necessary! With just a few minutes of hands-on time, you can have fresh, sweet, and tangy Lower Sugar Bread and Butter Refrigerator
Pickles ready to enjoy. This clean eating snack is perfect for adding to salads, stuffing inside sandwiches, or enjoying on its own!
Recipe adapted from
Brown Eyed Baker.
From the seasoned mom
Prep Time 3 hours
Cook Time 5 minutes
Total Time 3 hours 5 minutes
Servings
4
cups (or 32 servings, 2 tablespoons each)
Author The Seasoned Mom
Ingredients
list of 10 items
5 ½ cups about 1 ½ pounds thinly sliced pickling cucumbers
1 ½ tablespoons kosher salt
1 cup thinly sliced sweet onion
½ cup xylitol or can substitute with granulated sugar
1 cup white vinegar
½ cup apple cider vinegar
2 tablespoons coconut palm sugar or can substitute with light brown sugar
1 ½ teaspoons mustard seeds
½ teaspoon celery seeds
1/8 teaspoon ground turmeric
list end
Instructions
list of 4 items
1. Combine sliced cucumbers and salt in a large, shallow bowl; cover and chill for 1 – 1 ½ hours. Place cucumbers in a colander and rinse thoroughly under
cold water. Drain well, and return to bowl.
2. Add sliced onion to the bowl and toss with cucumbers.
3. In a small saucepan over medium heat, whisk together xylitol, white vinegar, apple cider vinegar, coconut palm sugar, mustard seeds, celery seeds and
turmeric. Bring to a simmer and whisk until sugar dissolves (about 5 minutes).
4. Pour hot vinegar mixture over cucumbers. Let stand at room temperature for 1 hour. Place pickles (and liquid) in airtight container or jars and refrigerate
for up to 2 weeks.
list end
Recipe Notes
Recipe adapted from Brown Eyed Baker.
There's no fancy canning necessary! With just a few minutes of hands-on time, you can have fresh, sweet, and tangy Lower Sugar Bread and Butter Refrigerator
Pickles ready to enjoy. This clean eating snack is perfect for adding to salads, stuffing inside sandwiches, or enjoying on its own!
Recipe adapted from
Brown Eyed Baker.
From the seasoned mom
