Lower Sugar Bread and Butter Refrigerator Pickles
Servings 4 cups (or 32 servings, 2 tablespoons each)
Ingredients
- 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
Instructions
- 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.
- Add sliced onion to the bowl and toss with cucumbers.
- 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).
- 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.
Notes
Recipe adapted from Brown Eyed Baker.