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A bowl of pickles with pickles surrounding it.
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5 from 1 vote

Bread and Butter Pickles

Bread and Butter Pickles Recipe homemade from scratch no canning equipment required. A balance of sweet & tangy flavor perfect for sandwiches.
Course Snack
Cuisine American
Keyword 1st Birthday Smash Cake Gluten-Free, Bread & Butter Pickles, Classic Recipe, Condiment, Fall Recipes, From Scratch Recipe, Homemade from Scratch, Homemade Pickles, Kid Favorite, Lunch Snack, No Canning Equipment Needed, Old Fashioned Recipe, Old School Recipe, Pickles, Quick and Easy, Quick and Easy Recipe, Refined Sugar Free, Refined Sugar-Free Recipe, Refrigerator Bread and Butter Pickles Recipe, Refrigerator Bread and Butter Pickles Recipe Refined Sugar-Free, Small Batch, Sweet and Tangy, Vintage Recipe, Winter Recipe
Prep Time 10 minutes
Cook Time 4 minutes
Resting time 1 hour
Total Time 14 minutes
Servings 28 tablespoons
Calories 6kcal
Author LaRena Fry

Equipment

Canning Jar
Small Pot
Ladle
Food Funnel

Ingredients

  • 3 cups small cucumbers such as Persian 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

Instructions

  • First, with a crinkle cutter or a regular knife cut small cucumbers into 1/4 inch or more slices. 
    3 cups small cucumbers
  • Slice onions into thin slices and cut the rings into thirds. Toss cucumbers in 2 teaspoons pink salt. 
    1 cup thinly sliced onions
  • Toss cucumbers in 2 teaspoons pink salt.  
    2 1/2 tsp 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, maple sugar, apple vinegar, white wine vinegar, mustard seed, turmeric, and celery seed to a saucepan and simmer. 
    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
  • Let simmer until the sugar has dissolved. Add in the water. 
    1/2 cup 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.
  • Store for up to three months in the fridge.

Notes

One serving is approximately 2 tablespoons.
Nutrition Facts
Servings 28.0
Amount Per Serving
Calories 6
% 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 %
Calcium 0 %
Iron 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.
 

Nutrition

Serving: 28servings | Calories: 6kcal