When you get more cucumbers in your garden than you can keep up with in a salad, pickle them! This is an easy one jar recipe that takes almost no hands on time to make. Interesting note: The name "bread and butter" pickles seems to have originated during the Depression Era when sandwiches were made with these pickles between two slices of buttered bread. Now you can serve them with any meal you would serve pickles with and they are excellent on a burger!
2 medium garden cucumbers (14 oz/390g), sliced 1/4" thick
1/4 medium onion, thinly sliced
1 tbsp pickling salt
1 1/2 cups (360ml) vinegar
3/4 cup (150g) sugar
3 garlic buds, crushed
1 1/2 tsps mustard seeds
1/4 tsp celery seeds
1/8 tsp ground turmeric
8 black peppercorns
1/4 tsp red pepper flakes
1 tbsp water
Mix the cucs, onion and pickling salt in a bowl. Cover and refrigerate 2 hours. Then rinse in a colander and drain. Combine the remaining ingredients in a pot, bring to a boil then simmer 2-3 minutes or just long enough to dissolve the sugar. Add the cucs and onion to the brine and bring back to a simmer for 1 minute. Remove from heat. Using tongs, place pickles in a sterilized jar then pour in the brine leaving 1/2" headspace. Cap and leave on counter for 2 hours. You'll need a 16 or 24 oz jar. Once the jars have cooled refrigerate them for up to 10 days. (They won't last that long though!)
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