Small Batch Bread and Butter Pickles

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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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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