5 from 1 vote
Lower Sugar Bread and Butter Refrigerator Pickles
Prep Time
3 hrs
Cook Time
5 mins
Total Time
3 hrs 5 mins
Servings: 4 cups (or 32 servings, 2 tablespoons each)
Author: The Seasoned Mom
  • 5 ½ cups about 1 ½ pounds thinly sliced pickling cucumbers
  • 1 ½ tablespoons kosher salt
  • 1 cup thinly sliced sweet onion
  • ½ cup xylitol or can substitute with granulated sugar
  • 1 cup white vinegar
  • ½ cup apple cider vinegar
  • 2 tablespoons coconut palm sugar or can substitute with light brown sugar
  • 1 ½ teaspoons mustard seeds
  • ½ teaspoon celery seeds
  • 1/8 teaspoon ground turmeric
  1. Combine sliced cucumbers and salt in a large, shallow bowl; cover and chill for 1 – 1 ½ hours. Place cucumbers in a colander and rinse thoroughly under cold water. Drain well, and return to bowl.
  2. Add sliced onion to the bowl and toss with cucumbers.
  3. In a small saucepan over medium heat, whisk together xylitol, white vinegar, apple cider vinegar, coconut palm sugar, mustard seeds, celery seeds and turmeric. Bring to a simmer and whisk until sugar dissolves (about 5 minutes).
  4. Pour hot vinegar mixture over cucumbers. Let stand at room temperature for 1 hour. Place pickles (and liquid) in airtight container or jars and refrigerate for up to 2 weeks.
Recipe Notes

Recipe adapted from Brown Eyed Baker.