These sugar-free bread and butter pickles swap sugar for Jaca allulose, delivering the classic sweet-and-tangy crunch with zero added sugar. Crisp cucumber coins soak in a warm vinegar brine spiced with mustard seed, celery seed, and turmeric — the same nostalgic pickle you love, made the Jaca way.
This is a Jaca-adjusted, healthier version of a classic bread and butter pickle recipe: we replaced the sugar with Jaca allulose at twice the amount, so you get all the sweetness with none of the added sugar.
Ingredients:
- 1 lb pickling cucumbers (about 3–4), sliced into ¼-inch coins
- 1 small sweet onion, thinly sliced
- 1½ cups apple cider vinegar (5% acidity)
- 1½ cups Jaca allulose (replaces ¾ cup sugar)
- 1½ tablespoons pickling or sea salt
- 1 tablespoon yellow mustard seed
- 1 teaspoon celery seed
- ½ teaspoon ground turmeric
- ½ teaspoon black peppercorns
Instructions:
- Pack the sliced cucumbers and onion into a clean 1-quart jar.
- In a small saucepan over medium heat, combine the vinegar, Jaca allulose, salt, mustard seed, celery seed, turmeric, and peppercorns. Bring to a gentle simmer, whisking until the Jaca and salt fully dissolve, about 2–3 minutes.
- Carefully pour the hot brine over the cucumbers and onion, leaving about ⅛ inch of space at the top of the jar.
- Let the jar cool to room temperature, then seal and refrigerate.
- Chill at least overnight before serving — the flavor deepens over 24 hours and is best within one week. Keep refrigerated for up to one month.
Prep time: 15 minutes · Cook time: 5 minutes · Chill: overnight · Yield: 1 quart (about 12 servings)
