This recipe is from my friend Corinne. Thrown together as suitemates first year of college, we've been through a lot together!! Amazingly, or lives have converged rather than diverged over the years. She makes these with cucumbers fresh from her garden. My favorite thing about them is that they are not boiled, so they stay exceptionally crisp. They are sweet, a little salty, and fresh.
Homemade Bread and Butter pickles
Adapted from Corinne
2 cups cider vinegar
2 cups sugar
2 tbsp mustard seed
2 tbsp celery seed
2 tbsp salt
1 sweet onion, thinly and evenly sliced
2 lbs pickling cucumbers, evenly sliced
2 cloves garlic, sliced in thirds
Boil first ingredients through salt until dissolved. Pour over cucumbers and cool. These are best 2 days after you make them, and keep for at least 2 weeks in the fridge.