Bread & Butter Pickles

1.5 net carbs/half cup
Recipe adapted from
**Love this recipe!


  1. 3 lbs pickling cucumbers sliced 1/4 quot
  2. Sea salt
  3. 2 c vinegar
  4. 1/2 c water
  5. 1 c sugar substitute
  6. 2 T mustard seeds
  7. 1 tsp celery seeds
  8. 1 tsp ground turmeric


  1. Wash and trim cucumbers Slice to 1/4 thickness Place into large bowl
  2. Sprinkle cucumbers with sea salt Mix well Drain excess water Repeat salt/mix/drain every 15 min for at least one hour In colander rinse salt from cucumbers and return to bowl
  3. Boil remaining ingredients in sauce pan Pour over pickle slices and cool to room temperature
  4. Divide into jars and store in refrigerator Ready to eat after 24 hours Keeps in refrigerator for 3 months

Leave a Reply

Your email address will not be published. Required fields are marked *