Quick Bread And Butter Pickles

1. 1

   Toss cukes, onion, and salt in colander set over bowl. Let stand 1 hour. Discard drained liquid.

2. 2

   Bring vinegar, sugar and spices to a boil in large saucepan. Reduce heat to low add cukes and onion and press to submerge in liquid. cover and cook until cukes turn a dullish olive-brown, about 5 minutes.

3. 3

   Transfer entire pan contents to glass bowl. Refrigerate, uncovered, at least 2 hours before serving. (pickles can be refrigerated in covered container for up to.

4. 4

   2 weeks).

5. 5

   Time does not include 1 hour setting and chilling time.

6. 6

   UPDATE!

7. 7

   I made these this week end -- not bad! I added a fresh sliced jalapeno -- just enough spice -- made them interesting.

8. 8

   I also used Splenda in place of the sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.