Bread and Butter Pickles - Page 228

I have to say I had a lot of fun with this one.  Cucumbers are MADE for slicing with a mandolin, and there's something very zen about doing them this way.  This recipe is kind of a hybrid between a preserved pickle, and a refrigerated pickle.  You do a lot of the same sterilizing steps, but then keep them refrigerated.  They're nice because you don't need the final bath for canning (though you can do it if you want them to last a long time.)

As usual we did some smaller jars for sharing, and so we don't have to use a quart of pickles in 3 weeks.  We also oven sterilized the jars.  A full set of canning supplies and equipment would have made these easier, but they were at Ox's house, and I'm working on independent ops.  Don't tell him I'm cooking from THE BOOK without him.

I'm looking forward to using these pickles on the Husk Cheeseburger!

Advice: Use your canning equipment to make things easier.  Use a mandolin to slice the cucumbers.  Don't sterilize the jars until the day AFTER you refrigerate the cucumbers if you use the optional "crispier" method.

UPDATE: Tasted the pickles after a week and they might be the best bread and butter pickles ever.