how to make pickles from scratch without sugar | Family Cuisine

Making pickles from scratch without sugar is very easy. You can use either vinegar or water to make your pickling liquid, but you'll need salt and sugar to produce the proper brine. The most important step in making these homemade pick
how to make pickles from scratch without sugar | Family Cuisine

These homemade sugar free bread and butter pickles are the perfect accompaniment to a southern summer dinner of fried chicken, fresh peas, corn, and tomatoes. This tangy combination of cucumbers and onions is preserved in a spiced brine sweetened with a sugar substitute. Try them as a counterpoint to any sandwich or dice a few and toss them into your potato salad.

One of the joys of summer for me is preserving some of the abundance of fresh produce to use throughout the year. The ritual of getting out the canner, the tools, the jars, lids, and rings makes me feel so productive.

Reading: how to make pickles from scratch without sugar

I usually do several types of fruit preserves along with our Favorite Kosher Dills and Pickled Okra. The only thing I don’t like about homemade preserves and sweet pickles is the amount of sugar that most traditional recipes require.

Most fruit preserves call for as much, and sometimes even more, sugar as fruit. Typically an exact pound for pound measure. And the same with sweet pickles.

I just feel so guilty pouring all that refined white sugar over that gorgeous fresh produce! That’s why I started looking around for a bread and butter pickle recipe without all the usual sugar.

I really love bread and butter pickles with their mix of cucumbers and onions in that sweet, tangy solution. They’re one of my favorites! But my old standard recipe called for 2 ¼ cups of white sugar. Eeek!

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I could just never feel good knowing I was eating all that sugar. So when I saw this recipe from Splenda that uses their substitute I thought I’d give it a try.

Now, it doesn’t have the exact taste of a “B&B” made with sugar, but it’s really darned close. If you enjoy bread and butter pickles but want an alternative, then these sugar free bread and butter pickles might be just what you’re looking for, too.

Jump to:

  • What You’ll Need to Make The Recipe
  • You’ll Also Need Some Equipment
  • How to Make Sugar Free Bread and Butter Pickles
  • Prepare the Cucumbers and Onions
  • Salt the Vegetables
  • Rinse and Drain the Vegetables
  • Prepare the Jars and Lids
  • Heat Water in the Canner
  • Make the Pickling Liquid
  • Add Cucumbers and Onions to Pickling Liquid
  • Fill and Process Jars
  • Frequently Asked Questions
  • 📖 Recipe

If you’re looking for good canning recipes that use less sugar, some great resources include the University of Georgia’s National Center for Home Food Preervation, familycuisine.net’s web site, and Healthy Canning. You’ll find really great information on all of those.

You’ll find detailed measurements, ingredients, and instructions in the printable version of the recipe at the bottom of this post.

TIP: It’s often more economical to purchase a canning set that includes all of the tools you’ll need except the canner, jars, lids, and seals.

How to Make Sugar Free Bread and Butter Pickles

I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.

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Wipe the rim of the jar with a moistened paper towel. Use a magnetic lifter to pick up a jar lid from the hot water where it was held and apply it to the top of the jar. Add a ring, tightening it only until you feel slight resistance. Do not overtighten the rings.

Set the filled jar on the rack in the canner. Continue until all jars are packed.

When all the jars are filled, lower the jars on their rack into the boiling water canner. The water in the canner should cover the tops of the jars by 1 to 2 inches. Cover the canner and bring the water up to a gentle boil.

Once the boiling point is reached, process the jars for 15 minutes. Use a jar lifter to carefully remove processed jars from the canner and place them on a clean, folded towel to cool completely. After the jars are cool, check to make sure the seals are complete. See FAQs below for how to test for a complete seal.

Store in a cool, dark place for up to one year. Refrigerate jars after opening.

You May Also Like …

  • Quick Pickled Jalapeños
  • Refrigerator Kosher Dill Pickles
  • Pickled Okra
  • Home Canned Tomatoes
  • Strawberry Jam
  • Tomato Jam

Have you tried this recipe? I’d love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further familycuisine.net can always stay in touch on social media by following me on Facebook, Instagram, or Pinterest and Sign Up to Get my Newsletter, too!

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📖 Recipe

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