Dill pickles are amazing crunchy creations but every now and then you just want something sweet. So what’s a girl to do when you find amazing cucumbers on sale at the farm stand but you’re not wanting something sour? You can make this simple recipe for bread and butter pickles. Yup, it’s so easy to make that you’re going to want to do it too.
I only made a small serving because I’m the only one in my house that likes bread and butter pickles. I obviously live with weirdos. I didn’t make dill pickles because there aren’t enough cucumbers in the world to keep my daughter stocked with dill pickles. But these are the perfect pickles to place on a hot hamburger or to snack on during the spring and summer.
Pair them with a thick slice of ham and some yummy cheese and you might just find yourself in heaven.
Start by washing your cucumbers and slicing them to your desired thickness. I wanted them kinda thick which will keep them a little crunchier. When making pickles it’s important to know that the thicker the object remains, the crunchier it usually remains.
I love my crinkle cut knife and I use it all the time. It’s so easy to use and is actually faster to me than using a regular knife. If you cut cucumbers, squash or zucchini a lot you need to get one!
Once you have your cucumbers ready, place them in the washed jar that you’re going to pickle them in. Thinly slice a few pieces of white onion and add it to the jar.
Prepare the pickling liquid in the recipe below and while it’s still hot, pour it into the jar.
Seal the jar and let cool on the counter for an hour.
After the jar has cooled, place in the fridge for at least 24 hours but 48 hours will be better if you can wait that long.
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