Bread and Butter Pickles are a favorite to have on my table but especially at Christmas time.
My recipes are grain free, refined sugar free, and many are dairy free. I am on a journey to a healthier me. After attending a seminar with a functional doctor the information that was shared resounded with me and I began a dietary journey. I soon became a patient of the functional doctor and after looking at my labs he put me on a grain free and refined sugar free diet. At first, I was depressed because the only recipes and food I could find were bland and had no flavor. I started my journey to write my own recipes. Most items that are on the shelves of grocery stores as most items have ingredients in them that I cannot eat. If I like something I am often inspired to create my own recipe of it.
I am trying to learn how to format recipes. It is a slow process and hopefully, I will learn a quicker way to do so in time. Please bear with me as I try to format my recipes.
I have been so spoiled the last couple of weeks as my husband has had time off of work. He will be going back to work soon and I am going to miss the heck out of him. He has been spoiling me by cleaning the house and doing laundry. I am so blessed to be married to him. I often go out to my vehicle and find he has filled my gas tank up so I don’t need to go to the gas station. He surprises me with little kindnesses all the time. I know he is a gift from God. I used to pray as a child that I would have a blessed marriage as my parents had a rocky relationship. God blessed me more than I thought possible.
I almost always have Bread and Butter pickles on my Christmas table. I was sad when I looked at the ingredients in the store. But then I thought why not try to make a batch myself. I like doing small batches of pickles, jams, jelly etc. I only made a one-quart jar and then it is finished I can always make another quart of pickles. These pickles are really yummy.
Bread and Butter Pickles
- 3 cups small cucumbers
- 1 cup thinly sliced onions
- 2 1/2 tsp pink salt
- 1/4 cup monk fruit sugar
- 1/8 cup maple syrup
- 1/4 cup apple vinegar
- 1/2 cup white vinegar
- 1 tsp mustard seed
- 1/8 tsp turmeric
- 1/4 tsp celery seed
- 1/2 cup water
- With a crinkle cutter or a regular knife cut small cucumbers into 1/4 inch or more slices.
- Slice onions into thin slices and cut the rings into thirds.
- Toss cucumbers in 2 teaspoons pink salt
- Toss sliced onions in 1/2 teaspoon salt
- Place salted onions and cucumber into iced water. Cover and place into the fridge and let sit for 2 hours. Remove cucumbers and onions from the fridge.
- Drain cucumbers, sliced onions, and rinse them.
- Place the cucumbers and onions into a sterilized glass jar with a sterilized lid.
- In a pot on the stove add the monk fruit sugar and maple sugar
- Add apple vinegar
- white wine vinegar
- Add mustard seed, turmeric, and celery seed to simmer. Let simmer until the sugar has dissolved. Add the water.
- Once cooled pour on top of the cucumbers and onions leaving a small amount of room at the top. Place the lid on top and place in the fridge. Store for up to three months in the fridge.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 0 g||0 %|
|Saturated Fat 0 g||0 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 235 mg||10 %|
|Potassium 9 mg||0 %|
|Total Carbohydrate 2 g||1 %|
|Dietary Fiber 0 g||1 %|
|Sugars 1 g|
|Protein 0 g||0 %|
|Vitamin A||1 %|
|Vitamin C||1 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|