Crunchy Bread and Butter Pickles
If you are a fan of crunchy bread and butter pickles you will love this recipe. If you use a sugar substitute this also becomes a great keto condiment. Makes great gifts for the holidays or special occasions.
Servings 4 cups
Ingredients
- 3 lbs crisp cucumbers sliced 1/4-inch thick
- 1/2 medium onion thinly sliced (omit if you aren't a fan)
- 1/4 cup kosher salt or sea salt
- 2 cups apple cider vinegar
- 1/2 cup water
- 1 cup sugar use sugar substitute for keto
- 2 tbsp. mustard seeds
- 1 tsp. celery seeds
- 1 tsp. tumeric
Instructions
- In order to get a crunchy pickle, we need to remove water from the cucumbers. To do this put the cucumbers and onion slices in a colander over a bowl. Toss with the salt and let stand for 1-2 hours.
- Next, rinse off the salt, and then place in a single layer on a couple of sheet pans lined with paper towels. Cover with another layer of paper towels and let dry overnight.
- The next day, combine the vinegar, water, sugar, mustard seeds, celery seeds, and turmeric in a large saucepan. Heat to a boil.
- Fill your sterilized canning jars with the cucumbers and onions, leaving about 1/2-inch space from the top of the jars. Pour the vinegar mixture over the cucumbers and onions to fill the jars. Seal the jars according to the manufacturer's instructions.
