Bread and Butter Pickles Recipe

Use a really crunchy cucumber to start. Either Persian or Japanese cucumbers. Or a good English cucumber if you can't find the other varieties. Personally, we rarely find good, crunchy "Pickling" cucumbers so we always pass on using them. But if you find or grow nice ones, they'd work great too. We let the cucumber slices sit out overnight covered in paper towels after salting them to help them dry out a bit more and develop a nice crunch. They may look a little too dried out in the morning, but when you add them to the vinegar mixture, they will re-hydrate perfectly. If you are pressed for time you can skip the overnight drying, but your pickles won't have the same crunch. Feel free to adjust the sugar to your preferred sweetness. We've made it anywhere from 3/4 cup of sugar to 1 1/2 cups and have had people prefer it on each end of the sweetness spectrum.Makes about 6 cups of pickles.

Unbalanced

% Daily Values based on a 2,000 calorie diet