Cucumbers are a rewarding crop to grow. I grow them every year. They also grow very fast and soon you’ll discover that you can’t eat them fast enough. I usually make a brine and keep adding cucumbers as they come, but sometimes I get the hankering from some good old-fashioned bread & butter pickles – which are the sweet and sour type. They are particularly easy to make and they will taste amazing right away in just a day. Below is my recipe. You don’t have to can them, just put them in the refrigerator. It is also helpful to have a V-Slicer or Mandolin Slicer to help with the prep work of slicing the cucumbers.

4 quarts sliced cucumbers –7 or 8
1-1/2 sliced onions
4 cloves of garlic cut into slivers
1/3 cup Hawaiian sea salt
2 trays of ice cubes
3-1/2 cups of Maui sugar (replace with honey 2-1/2 cups)
1 whole turmeric root pounded with mortar & pestle
1-1/2 tsp celery seeds
2 tbsp mustard seeds
4 cups white vinegar

Wash and slice unpeeled cucumbers  (1/8″ to 1/4″). Add onions and garlic. Add salt and mix thoroughly.  Add ice cubes on top and let sit three hours with kitchen towel covering it. Then drain.

Combine sugar, spices and vinegar, heat until boils. Put drained cucumber slices in 1 gallon glass jar and pour hot liquid on top covering all the pickles. Pack loosely.

Let sit unrefrigerated overnight. Next day ready to eat and refrigerate. Can reduce sugar if desired.

(If canning heat slices up in liquid for 5 minutes; add to pint jars 1/2″ from top; process boiling water 5 min. )