Zutaten für Diabetic Bread And Butter Pickles
- Cucumbers
- 1 medium onion, thinly sliced
- Garlic Clove
- 2 tablespoons pickling salt
- Ice Cubes
- Cider Vinegar
- 1 cup water
- Mustard Seeds
- 1 tablespoon celery seeds
- Turmeric
- Sugar Twin
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Zubereitung von Diabetic Bread And Butter Pickles
- Combine 4 cups thinly sliced cucumbers, 1 medium onion thinly sliced, and 4 cloves of minced garlic in a large bowl.
- Sprinkle generously with 2 tablespoons pickling salt, cover completely with ice cubes, and let stand for at least 6 hours, or preferably overnight in the refrigerator. This draws out excess moisture for extra crisp pickles.
- Drain the cucumber mixture thoroughly in a colander, pressing gently to remove as much liquid as possible.
- In a large saucepan, combine 2 cups white vinegar, 1 cup water, 2 tablespoons yellow mustard seeds, 1 tablespoon celery seeds, and 1 teaspoon turmeric.
- Bring the vinegar mixture to a rolling boil over medium-high heat.
- Add the drained cucumber mixture to the boiling liquid. Return to a boil, then reduce heat and simmer for 2 minutes.
- Remove the garlic cloves (they've done their job!).
- Stir in 1/2 cup of your preferred diabetic-friendly sweetener (such as stevia or erythritol). Adjust to your desired sweetness.
- Carefully ladle the hot pickle mixture into sterilized jars, leaving 1/4 inch headspace. Wipe the jar rims clean, and seal tightly.
- Process in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult a canning guide for precise instructions).
- Let the jars cool completely. You should hear a satisfying 'pop' as the seals set. Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
292 g
Sugar
47g
Fat
0g
Carbs
7g
