Name: Sugar Free Bread and Butter Pickles That Are Ready in a Week
Ingredients: 3 pounds of cucumbers, pickling or slicing; 2 medium onions, thinly sliced; 2 tablespoons whole mustard seed; 2 inch piece of fresh turmeric root, peeled; 1 tablespoon Himalayan salt; 2 cups of boiled and cooled water; 2 tbsp. active culture from a successful batch of fermented vegetables (optional)

Description

Quick and easy bread and butter pickles that don’t need canning. A plus! These are sugar-free and rich in gut-healthy probiotics.

Ingredients

Scale

3 pounds of cucumbers, pickling or slicing
2 medium onions, thinly sliced
2 tablespoons whole mustard seed
2 inch piece of fresh turmeric root, peeled
1 tablespoon Himalayan salt
2 cups of boiled and cooled water
2 tbsp. active culture from a successful batch of fermented vegetables (optional)

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Instructions

Wash the pickling cucumbers, and rub off any sharp spines. Remove the stem end and the blossom end and discard. Thinly slice the cucumbers into uniform slices, about 1/8^thof an inch thick.
Peel and slice the onions into uniform, thin slices
Peel the turmeric root with the edge of a spoon. Slice as thinly as possible with a sharp knife.
Wash and sanitize the jar, and all fermentation equipment.
Place the mustard seed in the bottom of the jar. Place alternating layers of sliced cucumbers, turmeric, and sliced onions. Fill to the top of the shoulders of the jar. Shake the jar gently to redistribute the contents uniformly.
Add two tablespoons of the juice from a successful cucumber pickle ferment. If this is your first batch of fermented pickles, you can omit this step. Adding culture from a successful ferment can speed up the time it takes to colonize the jar with good lacto-bacteria.

Mix two cups of cooled water and the salt together and stir until the salt is dissolved. Pour the brine over the contents of the jar.
Using a clean knife, dislodge any air pockets in the jar and top up with more water, if necessary.
Place the glass fermentation weight into the neck of the jar. Gently push down on the glass weight until all the cucumbers and onions are below the surface of the liquid and there is liquid over the glass weight in the neck of the jar. Leave a one-inch head space in the neck of the jar to allow for any overflow of the brine.
Place the fermentation lid in place on the jar and secure with the metal band on the neck of the jar. Place the jar on a plate to catch any overflow, just in case.
Keep the jar out of direct sunlight in a warm place. After 24 to 48 hours the jar will begin to bubble. The bubbles will begin as fine bubbles and then change to coarse bubbles. The contents of the jar will rise under the pressure of the active fermentation. After five to seven days the fermentation will stop. The contents of the jar will sink. The pickles are finished fermenting.
At this point, remove the fermentation lid and the weight from the jar and replace the lid with a plastic lid, to prevent corrosion. Refrigerate the pickles. You can eat them now or allow the flavors to meld over a month or two.
This Bread and Butter Pickle recipe will keep for up to a year in the fridge, without canning, and retain its crunchiness and flavour. But they don’t last that long in my house.