Somewhere in between the sweetness of sweet gherkins and the saltiness of dill pickles lives bread and butter pickles. Here at Crowded Earth Kitchen, we think they’re delicious!
Some bread and butter pickle recipes are fussy, requiring cooks to soak cucumbers for long periods of time and/or change brines throughout the process. In our humble opinion, none of that is really necessary. You can prepare these bread and butter pickles in less than half an hour, and be on with your day!
If you don’t want to can these, no worries – just stop after Step 1 below and transfer your pickles and brine into refrigerator containers. Refrigerate for at least one week and up to one month.
Ingredients (Makes 4 pints)
8 cups small cucumbers, cut into bite size chunks
1 small white onion, sliced thin
2 cups white vinegar
2 1/2 cups sugar
1 tablespoon salt
1 teaspoon sweet curry powder, such as Organic Sweet Curry Powder (Salt Free)
Directions
Step 1) Bring vinegar, sugar, salt, and curry powder to a boil. Add cucumber chunks and sliced onion. Return to a boil, then remove from heat.
Step 2) Ladle pickles into sterilized pint size canning jars and top with brine, leaving 1/2 inch headspace. Top with lids and rims, and process in a boiling water canning bath for 10 minutes.
Crowded Earth Kitchen 
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