As it turns out, when pickles are good, we eat lots of them. If they are too acid or too sweet, they languish in the pantry. I’ve tried many vegetables and many styles over the years and have concluded that we really only eat a few: “cornichons”, tiny tart cucumber pickles that are a staple of French picnic along with saucisson, baguette, butter, and a pot of “moutarde extra forte”; and bread-and-butter pickles… but only if they aren’t too sweet.
The pickling cucumber plantings are doing fairly well this year. Not well enough to make a lot of cornichons, but well enough to make bread and butters. So bread-and-butters we’ve been making, not too sweet, just right. We eat them with or piled in sandwiches, potato salad, sandwich between fried eggplants, with cold chicken or cold meat … you name it!
Happy to share my recipe below.