About
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!
Ingredients
- 6 ounce cucumber
- ¾ cup water
- ⅓ cup apple cider vinegar
- 1 tablespoon coarse kosher salt by morton
- 1 teaspoon mustard seed
- ½ teaspoon celery seed
- ⅛ teaspoon turmeric, ground
- 1 teaspoon onion powder
- 3 package stevia leaf noncaloric sweetener (green packet)
Instructions
- Slice the pickling cucumbers into rounds. You can choose crinkle cut or smooth round cuts. Set the sliced cucumbers in a colander.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
- Servings: 12
- Calories: 5.5kcal/23.1kJ (per serving)
- Fat: 0.1g (per serving)
- Carbs: 1.1g (per serving)
- Protein: 0.2g (per serving)