I make these bread and butter pickles every single year for my family. But do I tell you about them? Nope. Never. This year I remembered that some of you actually like it when I share what I’m making. You like to know what my family eats and enjoys. You know, food blogger-style. Sometimes I’m just really slow at catching on.
I’m not all that fond of pickles with any amount of sugar in them. It’s sour dill, all the way, baby. But not my family. They love these. A lot. We always run out, and the rest are stored under the house in a damp quasi-basement with a low ceiling and wet floor. You have to go outside to get to it. (Because where else do you store your home-canned goods when you live in a tiny house with three people and two dogs, I ask?) And these are so good that someone will inevitably be willing to go underneath the house and get them. Without being asked. Yup. That good.
Now I, on the other hand, will stand and eat the pickled onions right out of the jar. For some reason, bread and butter onions are my thing. They eat the pickles and I eat the onions that give the crispy pickles some of their flavor. It’s a win-win.
These pickles are so, so easy! If you have canning equipment, can ‘em up, being careful to follow directions. If not, just be sure to store them in the fridge. Go get yourself some pickling cucumbers (really fresh and firm ones) before summer is over and try this recipe. Elise’s recipes are startlingly clear and easy to follow because she works hard to get it just right. And if you have a bread and butter pickle lover anywhere around, get out of the way quickly or someone could get hurt.