I think I am not alone in my love for pickles. I think I am also not alone in my cravings for salty, sweet, sour, spicy food.  I remember even as a child going back and forth from eating a piece of fruit, to eating cheese, and then eating a dill pickle, and then if I was still hungry, I would eat another piece of fruit. My born, and raised in Southern Mississippi Mother, taught me to eat lemon wedges fresh out of iced tea, with salt on them, and I still eat them that way today, and think of her(I hope my dentist is not reading this).  I also have memories in college of eating chocolate with friends, and then some corn chips, or salt and vinegar potato chips, with onion dip, and then a few minutes later eating chocolate again, all to try and satisfy our sweet, savory cravings(hmmm…that would probably explain the ten pounds I put on freshman year).

I have been making these bread and butter pickles over the last three years, they have evolved over time, depending on what is in my pantry, to become my own.  It has always worked out, with little effort,  and produces delicious, crunchy, sour, sweet, spicy pickles. I have offered up these pickles at countless BBQ’s, and have  given them as gifts. Friends have always ask me for the recipe. I have never tried to can them, for long term storage, because what would be the point, they truly never last that long.

Starting with fresh pickling cucumbers, that do not have bitter skin is the key to ultimate pickle success. I always eat one of the cucumbers in the batch before I start the process for quality control.

If you love bread and butter pickles as much as my family and I do, then I urge you to try this recipe. Feel free to double the batch, as I am positive you will find that they absolutely satisfy your salty, sweet, sour, spicy, cravings, not to mention they are totally addictive. This recipe is adapted from  Easy Refrigerator Bread and Butter Pickles.

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