My husband is a huge fan of bread and butter pickles, but since they have sugar, we haven't bought them since going keto. I decided that they were a great candidate for a quick pickle recipe, and I managed to get it just right. Tangy and not too sweet. Chris seemed pleased with the results, and the fact that we can easily make them again in the future.

Vegan Keto Bread and Butter Quick Pickles Recipe



  1. Add the cucumbers and onions in a colander resting in a large bowl or in the sink.Toss with the salt and let stand for 1-2 hours, allowing them to release a lot of their water.

  2. Rinse the cucumbers and onions and then place in a single layer on a couple of sheet pans lined with paper towels. Covering with another layer of paper towels and allow to dry overnight.

  3. The next day, combine the vinegar, water, erithrytol, mustard seeds, celery seeds, turmeric and pickle crisp in a large saucepan. Heat to a boil and stir until all the erithrytol and pickle crisp have dissolved. Remove from heat and add liquid stevia.

  4. Fill your sterilized mason jars with the cucumbers and onions, leaving about ½-inch space from the top of the jars. Pour the vinegar mixture over the cucumbers and onions to fill the jars. Allow it to cool to room temperature then store in the fridge.

  5. Leave the jars in the fridge for several days before opening to allow the flavors to fully develop. Best served chilled. They will keep for a couple of months, but they're best eaten within the first month.

Did you make this vegan keto bread and butter quick pickles recipe? If so, how did it go?Please share your thoughts in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)