Sugar-free bread and butter pickles using sugar substitute. A delicious combination of cucumbers and onions in a tangy-sweet pickling solution.
Prep Time 30 minutesminutes
Cook Time 10 minutesminutes
Inactive Time 2 hourshours10 minutesminutes
Total Time 2 hourshours50 minutesminutes
Servings 36servings
Ingredients
2poundspickling cucumbers
1medium onion
3tablespoonskosher salt
2 ½cupswhite vinegar
1 ¼cupssugar substitute(cup-for-cup measure such as Splenda)
1tablespoonmustard seed
1tablespooncelery seed
1teaspoonground turmeric
½teaspoonwhole cloves
Instructions
Prepare the cucumbers - wash thoroughly removing any dirt from the skin of the cucumbers. Remove a thin (1/16 inch) slice from the blossom end of each cucumber and discard.
Slice cucumbers into rounds approximately ¼ inch thick.
Prepare the onion - peel the onion and slice into ¼ inch thick slices. Separate the onion rings.
Place the cucumbers and onions in a large bowl and sprinkle with the salt. Toss so that the salt is distributed throughout the vegetables. Allow to stand at room temperature for two hours.
Drain the cucumbers and onions in a colander. Rinse thoroughly and drain again. Spread the vegetables on a double thickness of paper towels and pat dry with additional paper towels.
Prepare 3 pint (or 6 half-pint) jars by washing in hot soapy water and rinsing well. Prepare lids and rings according to manufacturer’s directions.
Fill a boiling water canner ¾ full with water. Add the clean jars to the canner and bring to the boil. Keep lids warm in a pan of barely simmering water.
Meanwhile, combine the vinegar, sugar substitute, mustard seed, celery seed, turmeric, and cloves in a large saucepan. Bring to a boil over medium-high heat.
Add the cucumbers and onions and allow the mixture to return to a boil.
Working with one jar at a time, use a slotted spoon to pack vegetables into hot jars filling to ¼ inch of tops. Ladle in pickling liquid to cover the vegetables.
Wipe the jar rim with a moistened paper towel and apply a canning lid and ring. Rings should be just fingertip tight. Return the filled jar to the canner and continue until all jars are packed.
When all jars are filled, lower the jars into the boiling water canner. Water should cover the tops of the jars by 1 to 2 inches. Cover the canner and bring the water to a gentle boil. Process for 15 minutes.
Remove jars from the canner and place on a towel to cool completely. After the jars are cool, check to make sure the seals are complete.
Store in a cool, dark place for up to one year. Refrigerate jars after opening.
Notes
Storage: Storage cool, sealed jars in a dark place for up to one year. Store in the refrigerator after opening.
Use only pickling type cucumbers for your pickles (often labeled "kirby" or "salad" cucumbers).
When preparing the cucumbers, remove about a 1/16" slice from the blossom end of cucumbers before pickling.
You must use the water bath canning process if you wish to store the pickles out from under refrigeration.