Here is how I make fresh bread and butter pickles:
I use 1 cup of vinegar
1/4 cup of sugar ( or 1/2 cup of sugar if you like them sweeter)
1 tsp of salt
3 bay leaves fresh from the garden
2 springs of fresh tarragon from the garden
4 Sprigs of Dill chopped fine fresh from the garden (or two tsp of dried)
1 tsp of mixed whole peppercorns
1 tsp of whole cloves
1 tsp of ground black pepper
5 whole and sliced garlic cloves
1/4 sliced yellow onion
(I like the flavor of yellow onions better-
you can also used pearled onions- they look lovey)
a few slices of red or purple bell pepper
a few sliced baby carrots
sliced fresh cayenne pepper
NOTE:If you like it HOT-keep the seeds. Use cayenne fresh if you have them in your garden- Jalepeno's give a different flavor and heat- I prefer cayenne- but use the pepper of your choice- Fresh is important if possible.
If you do not have fresh cayenne- try 2 tsp of crushed red peppers
If you do not like hot pickles- do not add red or black pepper at all
and avoid or reduce the garlic to one clove instead of five
Cucumbers- either speared or sliced- your call-
Mix all ingredients and shake vigorously.
place in sterile jars-( I use my emptied wheat germ containers-they work nicely)
Fill liquid to top to ensure vegetables are covered
( I top off with with little more vinegar if necessary)
Store in fridge and shake daily for a week.
Eat second week- toss after 6 weeks.
They are great tucked into sandwiches and wraps