No, I’m not kidding. Even when you factor in the slicing, you should have these pickles done in about 30 minutes.
When I was a kid, my mom turned our garden cucumbers into what seemed to be an endless supply of bread-and-butter pickles. We ate a lot immediately, and the rest were canned and put to rest on the shelves in the basement. I had forgotten all about them until a few years back, when I tasted some homemade pickles at a farmers market.
Mom couldn’t remember how she made hers, but, as luck would have it, Alton Brown did a show on pickles for “Good Eats” that included a recipe for B&Bs. Eureka!
About the ingredients: Supermarket pickling spice comes with the celery seed and mustard seed in it, so you can roll all those measurements into one. Do not skip the turmeric because that’s what gives bread-and-butter pickles their distinctive color.
Whether you plan on canning these or not, you should make them in a glass jar because it helps to keep the veggies submersed in the brine. If you are not canning, just put the pickles in the fridge to chill. If you are canning, a regular water bath canning will suffice.