Side Dishes
This sugar-free bread and butter pickles recipe delivers all the tangy, crunchy goodness of classic pickles without the sugar crash. The secret lies in a carefully balanced vinegar brine with mustard seeds, celery seeds, and a touch of turmeric for that signature golden hue—no added sugar required.
I developed this version after years of perfecting the art of fermentation-free pickles that satisfy both dietary needs and cravings.
The process is straightforward but precise: thinly sliced cucumbers soak in a vinegar solution with spices and optional sweetener (like stevia or erythritol) for just the right amount of sweetness.
The result is crisp-tender cucumbers with that familiar vinegar zing and subtle spice notes that pair perfectly with sandwiches, burgers, or even as a standalone snack. What makes this recipe stand out is how it mimics the texture and flavor of traditional pickles while being completely sugar-free.
By the time you're done, you'll have jars of pickles that stay crisp for weeks in the refrigerator—no mushy texture here. The vinegar brine not only preserves the crunch but also enhances the natural flavors of the cucumbers.
This recipe is perfect for those watching their sugar intake but still want that classic pickle experience. Let's get started on making these tangy, crunchy pickles.
These pickles are incredibly versatile—use them on sandwiches, in salads, or as a snack with deli meats. The recipe makes enough for multiple uses, and the shelf life extends for weeks, making it a practical addition to your pantry.
The key is proper storage in airtight jars, ensuring they stay fresh and crunchy for as long as possible. Here's everything you need to make them.
Ingredients for sugar free bread and butter pickles
Nine simple ingredients, zero sugar—just tangy, crunchy pickles that taste like nostalgia.
| Ingredient | Amount | Notes |
|---|---|---|
| White Vinegar 💧 | 2 cups | Distilled white preferred |
| Water 💧 | 1 cup | Filtered if available |
| Granulated Sweetener 🍯 | ¼ cup | Sucralose or erythritol |
| Yellow Onion 🧅 | 1 whole | Thinly sliced, 1/2-inch pieces |
| Celery Stalk 🥬 | 2 whole | Thinly sliced, 1/4-inch pieces |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Mustard Seeds 🌶️ | 1 tbsp | Whole, not ground |
| Celery Seeds 🌿 | 1 tbsp | Ground preferred |
| Turmeric Powder 🌶️ | ½ tsp | For golden color |
| Black Peppercorns 🌶️ | 1 tsp | Whole, lightly crushed |
| Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| English Cucumber 🥒 | 2 lb | Thinly sliced, 1/8-inch |
The vinegar is the MVP here. White vinegar gives that classic tang, but apple cider vinegar works too if you prefer a milder taste. For the sweetener, Swerve or Lakanto are my go-tos—they dissolve like sugar but won't spike blood glucose. The onion and celery? Fresh is best—no pre-chopped sadness from the bag. If you're short on time, Trader Joe's has pre-sliced onions and celery that save minutes. The turmeric gives those pickles that signature golden color—don't skip it, even if it's just a pinch.
No dill? Fresh parsley works in a pinch, though it changes the flavor profile. Mustard seeds too pricey? Dijon mustard at half the amount adds depth without breaking the bank. The cucumbers are the star, so English cucumbers are ideal—they're crisp and seedless. If you only have regular cucumbers, remove the seeds and slice them paper-thin. For extra crunch, soak the sliced cucumbers in ice water for 10 minutes before adding to the brine. The sweetener is optional, but if you're sensitive to vinegar's sharpness, start with 1/4 cup and adjust—you can always add more later.
These pickles stay crisp for 3-4 weeks in the fridge, but the flavor deepens over time. Store them in sterilized jars with the brine to keep them fresh. For longer storage, freeze the pickles in brine for up to 6 months—they'll be softer when thawed but still delicious. I like to make a big batch and keep jars in the fridge for quick sandwich toppers. The brine gets stronger as the pickles sit, so taste and adjust salt after a few days if needed.
Why You'll Love This Recipe
- I’ll be real: this recipe costs next to nothing—just a few basic ingredients that last. A jar of these feeds my family for weeks, and I’ve even gifted them to neighbors. No fancy equipment, no wasted money—just pure, reliable flavor that doesn’t break the bank.
- No-Fuss Pantry Pickles: I swear by this recipe when I forget to meal prep—just chop onions and celery, toss in vinegar and sweetener, and let time do the work. The acidity and crunch develop overnight, so I’m left with zero effort and maximum flavor.
- Sweet-Tangy Magic: Honestly, the balance here is chef’s kiss—that vinegar kick with just enough sweetener to round it out. The onions caramelize slightly in the brine, while the celery stays crisp, giving you that classic bread-and-butter texture without the sugar crash.
- Sandwich Game Changer: Between us, these are my go-to for burgers, hot dogs, or even charcuterie boards. They’re bright enough to cut through rich meats but sweet enough to satisfy kids (yes, even on a Tuesday night). Plus, they keep for months, so I make a big batch and forget about it.
Step-by-step instructions for sugar-free bread and butter pickles
Here's how to make tangy, crunchy pickles that skip the sugar entirely while keeping all the flavor.
Sterilize Jars and Prepare Vegetables
Start by washing the jars and lids in hot, soapy water. Then run them through a dishwasher cycle or boil them in water for 10 minutes to sterilize completely. This prevents spoilage and keeps your pickles fresh longer.
While the jars sterilize, slice the 2 lb English cucumber into ⅛-inch thick rounds using a mandoline or sharp knife. I like to work in batches to keep everything even. Thinly slice the 1 whole yellow onion into ½-inch pieces and the 2 whole celery stalks into ¼-inch slices. These will add sweetness and texture without needing sugar.
Make the Sugar-Free Brine
In a large saucepan, combine the 2 cups white vinegar, 1 cup water, 0.25 cup granulated sweetener, 1.5 tsp kosher salt, 0.5 tsp turmeric powder, 1 tbsp mustard seeds, 1 tbsp celery seeds, and 1 tsp black peppercorns. Stir well to dissolve the sweetener completely.
Bring the mixture to a boil over medium-high heat, then reduce to a simmer for 5 minutes. This lets the flavors meld and the spices infuse the liquid. Meanwhile, lightly crush the 1 tsp black peppercorns with the flat side of a knife—this releases their aroma without overpowering the tangy flavor.
Pack the Jars and Process the Pickles
Divide the sliced cucumbers, onions, and celery evenly among your sterilized jars. Pack them tightly but leave ½-inch headspace at the top—this prevents the jars from sealing improperly. Sprinkle 0.25 cup chopped fresh dill over each layer for that classic bread-and-butter aroma.
Ladle the hot brine over the vegetables until they're completely covered. Use a wooden spoon to remove any air bubbles trapped between the slices. Wipe the jar rims clean with a damp paper towel to ensure a good seal.
Seal and Store for Maximum Crunch
Place the lids on the jars and screw on the bands until fingertip-tight. Process in a water bath canner for 10 minutes if using pint jars or 15 minutes for quarts. This step kills any remaining bacteria and ensures your pickles stay fresh.
Once processed, remove the jars and let them cool completely on a towel-lined counter. The pickles will firm up as they cool, developing that perfect crunch. Store in a cool, dark place for up to 6 months—they'll keep getting better with time!
Pro Tips For Making Sugar Free Bread And Butter Pickles
- Sterilize Your Jars Properly: I learned this the hard way—skipping the sterilization step with vinegar-based pickles leads to cloudy brine and potential spoilage. Boil jars and lids in hot water for 10 minutes, then keep them hot until filling. Cold jars mean cold pickles that won’t last.
- Shred Onions Thinly: Thick onion slices stay rubbery no matter how long you cook them. Use a mandoline or sharp knife for paper-thin shreds—this ensures even cooking and that classic bread-and-butter texture.
- Simmer Gently After Adding Sweetener: Dumping granulated sweetener into boiling vinegar makes it clump like sugar in coffee. Stir in the sweetener first, then bring the mixture to a gentle simmer (low enough to keep it moving without splattering).
- Pack Celery Tightly: Loose celery stalks float and turn mushy. Cut them into 1-inch chunks, pack them firmly into jars, and weigh them down with a clean spoon or jar lifter—this keeps them submerged and crisp.
Essential equipment for this dish
Must-Have Jars
Invest in high-quality, airtight mason jars—I recommend Ball or Kerr brand—for the best seal and preservation. Use pint or quart jars depending on your batch size. For smaller batches, pint jars work perfectly, while quart jars are ideal for larger prep.
Always ensure jars are sterilized (boil for 10 minutes) to prevent spoilage and maintain crispness. 💧
Precision Slicing Tools
A mandoline slicer is a game-changer for even, thin slices of cucumbers, onions, and celery. I use the OXO Good Grips mandoline for its safety and consistency. If you don’t have one, a sharp chef’s knife works—just take your time for uniform slices.
Thin slices ensure maximum crunch and even flavor absorption in the brine.
Vinegar and Sweetener Essentials
Use distilled white vinegar for its sharp tang, but apple cider vinegar adds a milder, slightly sweet note. For the sweetener, Swerve or Lakanto dissolve seamlessly without graininess.
Measure carefully—1/4 cup is enough to balance the vinegar’s acidity. A digital kitchen scale helps achieve precise measurements for consistent results every time. 🍯
Spice and Seed Grinders
Freshly ground spices make all the difference. A spice grinder or mortar and pestle ensures mustard and celery seeds release their full flavor. I crush black peppercorns lightly with the flat side of a knife to avoid overpowering the tang.
For turmeric, a fine-mesh strainer helps sift out any clumps for a smooth, golden hue in the brine.
Canning Supplies
For long-term storage, a water bath canner is essential. I use a Presto 01794 for its durability and even heat distribution. If you’re not canning, airtight glass jars with screw tops (like Ball Mason jars) work for fridge storage.
Always leave ½-inch headspace to prevent leaks and ensure a proper seal. A jar lifter and bubble remover tool make packing and processing easier. ⚡
Nutrition facts
Frequently asked questions
Can I skip the sweetener entirely in this recipe?
The vinegar and onions already provide natural sweetness, so you can omit the sweetener if you prefer a sharper, more tangy flavor. Just reduce the salt slightly (1 tsp) to balance the acidity. The recipe works beautifully without it—many people love the bold vinegar punch!
How do I keep my sugar-free pickles extra crisp?
Start with firm English cucumbers and slice them paper-thin (⅛-inch). Soak the slices in ice water for 10 minutes before packing them into jars—this firms up the texture. Also, store them in the fridge (not pantry) and eat within 3-4 weeks for maximum crunch. Avoid overcrowding jars to prevent sogginess.
What's the best vinegar substitute if I don't have white vinegar?
Use apple cider vinegar for a milder, slightly fruity taste, or rice vinegar for a cleaner flavor. Avoid balsamic—it's too sweet and will overpower the tang. For a stronger kick, try white wine vinegar, but reduce to 1.5 cups and add ½ cup extra water to maintain balance.
Why did my pickles turn cloudy or mushy after a few days?
Cloudiness often means the vinegar wasn't strong enough or the jars weren't properly sealed. For mushiness, the cucumbers were likely too thick or overcrowded in the jars. Next time, use thinner slices, ensure ½-inch headspace, and process in a water bath canner for 10 minutes (pints) or 15 minutes (quarts) to extend shelf life. Always sterilize jars first!
Can I make these pickles without canning (just fridge storage)?
Yes! Skip the water bath canning and store in sterilized airtight jars in the fridge. They'll stay fresh for 3-4 weeks but may not last as long as canned versions. For extra safety, add 1 extra tablespoon of vinegar per pint jar to boost preservation. The flavor will develop differently but still be delicious!