Bread & Butter Pickles

Do you like pickles?  Honestly, I'm kind of on the fence about them. One thing I'm sure of though is that if I'm adding a pickle or two to my sandwich, it needs to be crunchy!

This year I've tried my hand at basic canning. Nothing elaborate. Actually, I'm not even sure what I've been doing is considered canning!  It involves mason jars. And the lids did pop on one of the recipes. So to me, those two things mean canning.  This summer I've discovered one of the best farmers markets in our area. It's about a 30 minute drive but they have such a great selection it's definitely worth it!  On this particular Saturday I was on the hunt for pickling cucumbers. And I found some beauties.

Out in blog land, one of the sites I visit on an almost daily basis is Brown Eyed Baker. She originally posted THIS pickle recipe back in 2011 and it's the recipe I followed.

Slice your pickling cucumbers into 1/4 inch pieces. Add salt, stir, cover and leave in the fridge for an hour and a half.

At the end of the hour, rinse well with cold water.

Next, slice half an onion into thin strips.  Add the onions to the cucumbers and mix the brine.

Pour the brine over the cucumber-onion combo, cover and place in the fridge for 24 hours. 

Divide the mixture into jars. The pickles will stay fresh in the fridge for two weeks. 

I think I just became a pickle fan!  Crunchy and flavorful. I didn't know what I was missing out on.  What should I try next?  Any suggestions?  

Thanks for stopping by-

Teddra