I love bread and butter pickles, my grandmother used to make them and they are a real comfort food for me. You'll find the full recipe elsewhere on this blog, but when you are in a hurry, here's a surprisingly good "quick" version that I modified from a Cooks Illustrated recipe. 1 lb small (1 to 1.5 inch diameter) firm, low-seed, cucumbers. The Kirby pickling cukes are ideal, but not required. 1/2 of a large Vidalia or other sweet onion, peeled Cut the onion and cukes into about 1/4 inch slices - a little thinner is OK but no thicker. Toss in a colander with 1 TB kosher salt and let sit over a bowl for at least an hour. Discard any liquid that drains. Do not rinse. 1 c cider vinegar 2/3 c white sugar 1/2 tsp yellow mustard seeds 1/4 tsp celery seed 1/8 tsp ground turmeric Combine the above ingredients in a 2 qt saucepan and bring to a low boil, stirring until the sugar is dissolved. Add the cukes and onions and bring back to the simmer for about 5 minutes, stirring regularly. Remove from heat and let cool for at least 2 h. The pickles keep in the fridge for 2-3 weeks - as if they'll last that long!