Bread and butter pickles are easy to make, and if you are planning to make them as refrigerator pickles (storing them in the cold fridge, to be eaten within weeks), you can skip a lot of the canning steps. This is a basic recipe which we happen to love, cobbled together from various editions of the Joy of Cooking plus some online research. The ice helps keep the cucumbers crispy, as does cooking them just a short time. You can experiment with the pickling spices, and the pickling vegetables for that matter. A friend recently told me about an idea for bread and butter jalapeño pickles that sound too good not to try to make.
Click here for this recipe: http://www.simplyrecipes.com/recipes/bread_and_butter_pickles/#ixzz3ZHoxWN7m
