Quick and Easy "no canning necessary" Bread and Butter Pickles. Ready in as little as 8-12 hours, although allowing them to sit in the brine a day or two is better.
Mix sliced cucumbers, onion and salt in a stainless steel or
glass bowl. If adding hot peppers, add now.
Cover and refrigerate 3 hours, stirring occasionally.
Meanwhile, mix vinegar and sugar in small saucepan.
Heat until sugar is melted. COOL to room temperature.
Drain liquid from cucumbers and rinse well. Drain.
Pack in 2 quart jars.
If adding additional seasonings, add them now. Choose between peppercorns or the pickling spice. I wouldn't add both.
Pour brine over top. Use a butter knife to remove air bubbles.
Screw on lids. Refrigerate.
Your pickles will be ready to eat in 8-12 hours, although allowing them to brine a day or two is better.
*Although they never last this long in my fridge, I'm told these will be good for about 3 months. We didn't add any crisping additives, so they may soften in time.
*The English Pickle recipe I originally got only had the salted cucumbers and onion with the brine poured over. We added the peppers when we made it. When my mom made Bread and Butter pickles, she would add pickling spices. My first husband's family added garlic. So, make this recipe your own. Make it the way YOU like it. Play with it. You can even change it up for different situations. Add garlic when you're having pork, but not when not when serving hamburgers or fish. You decide. Have fun with it.
*This recipe is NOT designed for canning. If you desire to preserve Bread and Butter Pickles for shelf storage, please use a safe recipe from the NCHFP or Ball/Bernardin publications and sites.