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Blog Post: Foodie Friday = Paleo Bread & Butter Pickles.

Foodie Friday !!

Everyone loves some pickles with their burgers or theirs salads right? Well why not have a go at making your own batch of pickles to compliment your your evening meals meals at home?

Better yet lets keep it clean & make a Paleo version! Win Win!

But where did these partly sour yet mostly sweet cucumbers get their name from? After all bread & butter pudding isn’t exactly Paleo friendly hey?!

There are a few theories out there in interweb land. We however will just settle on this version:

During the Great Depression as the stories go, people were so broke that they made sandwiches of bread, butter — and of course these pickles! Pickles were very cheap back then & they were an easy choice to make yourself & eat when you wanted to fill yourself up. Sounds like a good story and it might’ve happened here and there so we’ll buy into it. Only now its 2016 & we will go sans the bread!! (And yes that also means we go sans the “GlutenFree” rubbish breads you get out there too!).

So without further ado lets look at the recipe:

Paleo Bread and Butter Pickles


Gather these ingredients:

• 3 Kirby cucumbers (or Lebanese), about 250g.
• 1/4 white onion, thinly sliced
• 1 1/2 tablespoons kosher salt
• 1/3 cup light-colored honey
• 1/3 cup apple cider vinegar
• 2 teaspoons whole mustard seeds
• 1 teaspoon whole coriander seeds
• 1/4 teaspoon celery seed
• 1/4 teaspoon ground turmeric
• pinch of red pepper flakes


1. Cut the cucumbers into 1/4-inch thick rounds. Mix together the cucumber, onion, and salt in a medium sized bowl. Cover with ice and let sit for 3 hours, stirring occasionally. Rinse and drain well.
2. Combine the remaining ingredients and cucumber mixture in a saucepan. Heat to a low simmer then remove the saucepan from heat. Do not boil.
3. Pour everything into a sterilized clear jar and press the cucumbers down to submerge them. Let sit at room temperature until cooled. Tightly seal and place in fridge. Chill for 4 to 6 hours then enjoy!

Recipe courtesy of ‘against all grain’ (

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