Bread and Butter Pickles

I made Bread and Butter Pickles from some cucumbers

out of our garden this past week.  They turned out great

and we've been eating them on burgers, sandwiches

and paninis!  This recipe was a keeper and easy, too!

Today we had them on Balsamic Pork Tenderloin Sliders.

 I think this was my favorite so far.

Just slow roast a tenderloin 6 hours at 250 that you've

smothered with brown sugar, garlic, soy sauce,

balsamic vinegar, olive oil and kosher salt.

Seal pot with foil and let it turn into melt-in-your-mouth

yumminess while you play all day. :)

Then we washed them down with blueberry smoothies.

Mmmm.

Bread and Butter Pickles

source

5½ cups (about 1½ pounds) thinly sliced pickling cucumbers
1½ tablespoons kosher salt
1 cup thinly sliced sweet onion
1 cup granulated sugar
1 cup white vinegar
½ cup apple cider vinegar
¼ cup light brown sugar
1½ teaspoons mustard seeds
½ teaspoon celery seeds
1/8 teaspoon ground turmeric

1. Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.

2. Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.

♥