Tuesday, August 7, 2012

No Salt No Sugar Bread and Butter Pickles

I do a lot of home canning, but this is a project everyone can try.  It is a project for the fridge, so there is no canning involved.  It does help, however, if you have a canning jar to pack them into, but it is certainly ok to use another similar sized vessel.
I just harvested the first of the cucumbers from my garden, and this is how I used them.  We have had to do several things to prevent the deer from eating our plants and fruit.  The last of which was an electric fence around the top of the fence.  It seems to be working so far, so maybe I'll actually get a harvest out of all my labors!

You will note, the jar is not totally full of pickles.  We had some quality control checks before I took the picture.

No Salt No Sugar Bread and Butter Pickles
for the fridge

5-6 pickling cucumbers, sliced in 1/4 inch rounds
2 C white vinegar
11/2 C stevia in the raw
1/4 tsp turmeric
1/4 tsp celery seeds
1/4 tsp mustard seeds
pinch of red pepper flakes, or a squirt or two of tabasco
1/4 tsp pickle crisp

Slice cucumbers and pack into a quart jar. Add pickle crisp to the jar. In a small saucepan, heat the vinegar, stevia, turmeric, celery, mustard, and red pepper flakes until boiling. Pour over pickles. Remove bubbles by running a chopstick down into the jar to release them. Let cool. Refrigerate for 48 hours, or until colored all the way through.
These pickles have 2 calories per serving, for six or seven pickles, and one g carb, no fat and no protien.

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