Bread And Butter Pickles: Keto-Friendly Or Not?

Pickles are a keto-friendly snack, but not all pickles are created equal. Bread and butter pickles are usually made with a mixture of vinegar, sugar, and spices, but the sugar content can be a problem for those on a keto diet. However, it is possible to make a keto-friendly version of this popular condiment by substituting a granulated sweetener for the sugar. This simple swap makes bread and butter pickles a perfect addition to a keto burger or hot dog.

Bread and butter pickles can be made keto-friendly by substituting sugar with a sweetener

Bread and butter pickles are a classic condiment, perfect on a burger or sandwich, or even by themselves. They are traditionally pickled with a mixture of vinegar, sugar, and spices, resulting in a sweet and tangy solution. However, to make this classic condiment keto-friendly, the sugar can be easily substituted with a granulated sweetener.

The process of making keto-friendly bread and butter pickles is simple and straightforward. It begins with preparing the cucumbers and onions, which involves washing, slicing, and sprinkling them with salt, allowing them to stand at room temperature for a couple of hours. This salting process helps draw out moisture, ensuring that the cucumbers and onions remain crisp after pickling.

The next step is to prepare the jars and lids by washing them in hot soapy water and rinsing them thoroughly. It's important to follow the manufacturer's instructions for preparing the lids properly. At this stage, you also need to heat water in a canner, adding the jar rack and clean jars, bringing the water to a low boil.

The key to making keto-friendly bread and butter pickles is in the pickling liquid. Instead of using sugar, a granulated sweetener is combined with vinegar and spices. This mixture is brought to a boil, creating a delicious, sweet, and tangy brine. The cucumbers and onions are then added to this pickling liquid, ensuring they are fully coated.

The final step is to fill and process the jars. Using a slotted spoon, the vegetables are packed into hot jars, leaving about a quarter-inch of space at the top. The pickling liquid is then ladled in to cover the vegetables. The jars are sealed and lowered into a boiling water canner for about 15 minutes.

By substituting sugar with a granulated sweetener, these bread and butter pickles become a delicious and keto-friendly treat. They are perfect for those who want to enjoy the sweetness of bread and butter pickles without the sugar content. This recipe allows for a guilt-free indulgence, making it a great option for those following a keto diet.

Bread and butter pickles are a great keto-friendly condiment

The process of making keto-friendly bread and butter pickles is simple. The first step is to place the sliced cucumbers, onions, and salt in a colander and let the mixture sit for a couple of hours to draw out the moisture. The next step is to prepare the pickling liquid by combining vinegar, a sweetener, and spices in a saucepan and bringing the mixture to a boil. The cucumbers and onions are then added to the pickling liquid and packed into sterilized jars. After pouring the pickling liquid over the cucumbers and onions, the jars are sealed and left to cool before being refrigerated.

There are a few things to keep in mind when making keto-friendly bread and butter pickles. Firstly, it is important to use pickling cucumbers, which are usually labelled as "kirby" or "salad" cucumbers. These cucumbers have not been treated with wax, which can interfere with the pickling process. Secondly, it is recommended to remove a tiny slice from the blossom end of each cucumber as this helps prevent the pickles from becoming too soft. Finally, to ensure the safety of the pickles for shelf storage, it is important to follow a proven canning recipe and not make any changes that could affect the pH.

Keto-friendly bread and butter pickles are a delicious and versatile condiment that can enhance various dishes. They are a great option for those following a keto diet and can be easily made at home with simple ingredients.

Bread and butter pickles can be made at home and stored in the refrigerator

Bread and butter pickles are a great keto-friendly snack and can be easily made at home. The process is simple and involves preparing the cucumbers, making the pickling brine, and then canning or refrigerating the pickles.

To start, you'll need to select crisp, freshly harvested pickling cucumbers. These are short, thin-skinned cucumbers that are specifically used for pickling. Avoid waxed cucumbers as the wax will prevent the pickling liquid from penetrating the cucumber. You'll also need some onions, which can be white or yellow, and optionally, some green bell peppers and garlic.

Wash the cucumbers and onions thoroughly. Cut the cucumbers into thin slices, about 1/4-inch thick, discarding the ends. Similarly, slice the onions into thin slices. If you're using bell peppers and garlic, dice the peppers and chop the garlic cloves.

In a large bowl, combine the cucumbers, onions, and salt. You can also add the bell peppers and garlic if you're using them. Stir well to ensure the salt is distributed throughout the vegetables. Cover the bowl and let it stand for about 2 to 3 hours. This process helps draw out the moisture from the vegetables, keeping them crisp after pickling.

After the waiting period, drain and rinse the vegetables thoroughly with cold water. Spread them on a double layer of paper towels and pat them dry with additional paper towels.

Now, it's time to make the pickling brine. In a large non-reactive saucepan, combine vinegar, a sugar substitute (such as Splenda) ,mustard seed, celery seed, ground turmeric, and whole cloves. Bring this mixture to a boil over medium-high heat. You can adjust the spices according to your preference.

Once the brine is ready, gently stir in the cucumbers and onions. If you're using bell peppers and garlic, add them as well. Bring the mixture back to a boil.

If you plan to can the pickles for long-term storage, follow proper canning procedures, including sterilizing your jars and lids, and processing the filled jars in a hot water bath. For shorter-term storage, you can skip the canning process and simply store the pickles in the refrigerator.

To fill the jars, use a slotted spoon to remove the vegetables from the pickling brine and pack them loosely into the hot jars, leaving about 1/4-inch of space at the top. Ladle in the hot pickling brine to cover the vegetables, leaving about 1/2-inch of headspace.

If canning, process the filled jars in a boiling water bath for about 10 to 15 minutes. Then, remove the jars and let them cool down to room temperature. Check the seals, label, and date the jars. Store the canned pickles in a cool, dark place for up to a year.

If refrigerating, simply transfer the cooled jars to the refrigerator. These pickles are best enjoyed after they've had some time to develop their flavor, ideally waiting for at least a week, but they can be eaten as soon as 24 hours after canning or refrigerating.

Bread and butter pickles can be made in small batches

Bread and butter pickles are a great keto-friendly snack and can be made in small batches at home. The process is relatively simple and allows for some flexibility with ingredients and their measurements. Here is a step-by-step guide to making a small batch of bread and butter pickles:

Ingredients

You will need cucumbers, onions, vinegar, sugar or a sugar substitute, salt, and spices such as mustard seed, celery seed, turmeric, and red pepper flakes. The exact amounts of each ingredient can vary based on your preference and the size of your batch. For a small batch, you might use around 14 oz of cucumbers, ¼ of a small onion, 1 ½ cups of vinegar, ¾ cup of sugar, and a teaspoon each of mustard seed and celery seed.

Cucumber Preparation

Slice the cucumbers into coins or rounds about ¼ inch thick. You can use a mandoline slicer or a knife for this step. Place the cucumber slices in a bowl and sprinkle with salt. Toss until the cucumbers are well-coated. Cover the bowl and refrigerate for about 2 hours. After this time, transfer the cucumbers to a colander and rinse well to remove the salt. Drain them thoroughly.

Brine Preparation

In a saucepan, combine the vinegar, sugar or sugar substitute, and spices. Bring the mixture to a simmer over medium heat and cook until the sugar dissolves. You can also add some water to the brine, especially if you prefer a less acidic taste.

Pickling

Add the cucumber slices to the brine and return it to a simmer. Cook for about 1 minute, then remove the pot from the heat. Let the mixture cool for about 25 minutes, or until it is cool enough to handle but still warm.

Jarring

Prepare your jars by sterilizing them. You can do this by washing and rinsing them thoroughly and then placing them in an oven preheated to 220°F. For the lids, bring a small pot of water to a boil, add the lids, and reduce the heat to keep them warm.

Use tongs to transfer the pickles from the brine into the jars. Fill the jars with the brine, leaving about ½ inch of space at the top. Seal the jars and let them cool to room temperature on the counter for about 1-2 hours.

Storage

Bread and butter pickles can be stored in the refrigerator for up to 10 days. They are ready to eat once jarred but taste even better the next day. If you process the jars in a hot water bath, they can be stored at room temperature for up to a year.

Bread and butter pickles can be made with cucumbers, onions, and spices

Bread and butter pickles are a classic, whether you like them on a burger, in a sandwich, or by themselves. They are a friendly keto snack and can be made at home with just a few simple ingredients. The main ingredients are cucumbers, onions, and spices, but you will also need vinegar, salt, and a sweetener.

To make bread and butter pickles, start by slicing your cucumbers. You can use a crinkle cutter for a classic crinkle cut, or simply slice them into smooth rounds. Place the cucumber slices in a bowl and sprinkle with salt. This will draw out the liquid from the cucumbers, so it is important to let them sit for at least an hour, or even up to three hours.

While the cucumbers are sitting, you can prepare the pickling liquid. Combine vinegar, a sweetener such as sugar or a sugar substitute, and spices such as mustard seed, celery seed, and turmeric in a saucepan. Bring the mixture to a boil and then remove from the heat.

Once the cucumbers have finished sitting, rinse them thoroughly to remove the salt. Drain and then add the onions. You can also add other ingredients such as garlic or bell peppers at this point if you like.

Now it's time to combine the cucumbers and onions with the pickling liquid. You can do this directly in the saucepan, or if you prefer, you can fill sterile jars with the cucumber and onion mixture and then pour the hot pickling liquid over top. Either way, make sure everything is combined well and then let the mixture sit for at least an hour to allow the flavours to meld.

Finally, transfer the pickles to airtight containers and store them in the refrigerator. Bread and butter pickles are best enjoyed after sitting for at least a week, but they will keep in the fridge for up to a month.

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