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Low Sugar Bread and Butter Pickles

by Kate Itrich-Williams July 01, 2019

Bread and Butter Pickles made with Allulose

Traditionally, bread and butter pickles are ultra sweet. But when they've been given a KNOW Foods makeover, anyone can enjoy these summery pickles. (They're especially good on our Instant Pot Pulled Pork.) Our makeover, in fact, is simple — all we've done is replace granulated sugar with KNOW Better Sweetener (aka allulose) for a pickle that won't spike your blood sugar.

Your life will be made that much easier if you use a mandolin slicer instead of a knife for these vegetables; you can slice directly in the bowl and each piece of pickle will be even. Just make sure to use the finger guard!

This recipe makes a relatively small batch of pickles. If you'd like to make more, it will double easily and can be processed for long-term storage. Follow the directions at the bottom of the recipe.

Makes 3 pint jars


2 pounds pickling or English cucumbers, very thinly sliced
1 onion, halved and very thinly sliced
1 red bell pepper, stemmed, seeded, and very thinly sliced
1/4 cup kosher salt
Ice cubes
2 cups apple cider vinegar
2 cups KNOW Better Sweetener
1 1/2 cups water
1 tablespoon yellow mustard seeds
3/4 teaspoon ground turmeric
1/2 teaspoon celery seeds
1/4 teaspoon ground cloves


In a large bowl, combine the cucumbers, onion, pepper, and salt. Toss to coat the vegetables evenly with the salt. Cover the top of the vegetables with ice cubes and let sit at room temperature until the vegetables have let off much of their liquid, about 1 hour. 

Remove the ice cubes, then drain and rinse the vegetables with cold water. Drain well.

In a Dutch oven or other large, heavy-bottomed pot, combine the vinegar, sweetener, water, mustard seeds, turmeric, celery seeds, and cloves. Place over medium-high heat and bring to a boil. Add the drained vegetables and return the mixture to a boil. Immediately remove from the heat.

Using a slotted spoon, divide the vegetables between three pint-sized glass jars, or other similar glass storage containers. Use a ladle to cover the vegetables with the hot brine, dividing the spices evenly. Cover the jars with lids and let cool. 

The pickles taste best after resting in the fridge for at least 2 days. They can be refrigerated for up to 2 months.

The pickles can also be processed in a boiling water bath for long-term storage. Use sterilized canning jars and lids, and process in the boiling water bath for 10 minutes for altitudes up to 1,000 feet. Add an extra 5 minutes of boiling time for each additional 5,000 feet of altitude.


Per 2 Tablespoon Serving: 11 calories, 0 grams fat, 1 gram net carbs, 0 grams protein

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