Bread and butter pickles are essentially sweet and tangy vinegar/sugar brined pickles, similar to the typical store bought brands like Vlasic or Claussen. But like most food, DIY is so so much better.
I made a recipe from Chef John. Its vegan of course, and its easily the best tasting pickles of this kind I’ve ever had. Think relish-style pickles but much better.
They are great on salads instead of a dressing, and taste good on just about anything. They are good as soon as they are cold, but get even better after a few days in the fridge.
This style of pickles is called “quick pickles” because they are ready the same day, as opposed to fermented pickles that take days or weeks. The cukes need to sit, coated in salt for a couple of hours to extract moisture before you begin brining them. But it’s a fun after dinner project, and there is plenty of yield, so your efforts are definitely worth it.
The only negative is that your kitchen will smell of vinegar for a few hours after cooking. Vent as much as you can.
Here’s a link to Chef John’s web site for the recipe and a how-to video. http://foodwishes.blogspot.com/2014/08/bread-butter-pickles-one-of-great.html
I changed the recipe slightly. Instead of hot peppers I put in a pinch of red pepper flakes, and also added a couple of fresh dill fronds.
I’m experimenting with fermented pickles too, but they aren’t done yet. I’ll post the results when ready.