Now that the cucumbers are growing in my Florida garden, I was reminded of a simple bread and butter pickles recipe I found a few years ago. No canning was involved. Fortunately I was able to find my printed copy. (Recipe Link Below)
I don’t do canning, but I love bread and butter pickles made with fresh from the garden cucumbers. These pickles are stored in mason jars (or any jar) but there is no boiling required. Slice and mix the six ingredients (and add some of your own) and store in the fridge.
Include sliced onion and green pepper for flavor. Garlic cloves and hot pepper slices may work as well. Other herbs could be added to change the flavor, like fennel and dill.
And by the way, you don’t need to use a specific type of cucumber. I am growing two types, and I can’t remember what they are, but as you can see in my photo below, one type is very long!
The shorter, regular looking cukes taste better, but when making pickles it doesn’t matter. There are many other ways to use fresh cucumbers from the garden.
The recipe calls for 7 cups of sliced cucumbers, so wait until you have a bunch to use up. Cukes don’t last long once they are picked, so plan to make pickles the day you pick the cucumbers.
A mandolin slicer makes all that slicing go fast.
Note: One thing I changed in the recipe was the amount of sugar. The recipe calls for 2 cups, and I reduced that amount to 1 cup. I also added a few slices of hot red pepper and fennel sprigs.
Spoon the mix into clean mason jars. Divide up the remaining liquid into the jars, cover and put in fridge for 5 days. Then begin eating! They will be good for months.