By LIZ WEINDRUCH
CorneliusNews.net

I spent the last three years in Boston hosting cookouts, but my recent move to the area landed me in a great apartment with no space for my grill.

Well, the next best thing to hosting a cookout is getting invited to someone else’s. And I’m planning ahead – beefing up on my creative side dishes, desserts, and even condiments.  And – ahem, I’m expecting invitations!

Bread and butter pickles are a great take along and can function as a side dish, snack, or condiment. The only problem with bringing these pickles to a cookout is that they’ll be gone before you know it.  I suggest doubling the batch and keeping some home for yourself. RECIPE follows. 

Bread and butter pickles, made by Liz Weindruch.

Homemade bread and butter pickles
(Makes 4 cups, filling a 1-quart jar)

INGREDIENTS:
1 pound kirby or pickling cucumbers (these are the short ones), sliced 1/4-inch thick
1 large Vidalia onion, thinly sliced
3-4 garlic cloves, peeled
1/4 cup Kosher salt
1/2 cup sugar
1/2 cup distilled white vinegar
1/2 teaspoon ground turmeric
1 tablespoon mustard seeds
1 tablespoon coriander seeds or 1 tsp ground coriander
1/2 teaspoon celery seed

PREPARATION:
Combine the cucumbers, onion and salt in a medium bowl. Mix well.  Cover the mixture with ice. Let stand at room temperature for two hours. In a pot, bring sugar, vinegar and spices to a boil. Drain cucumbers and onions. Add to vinegar mixture and bring almost back to a boil. Remove from heat and cool. You can store the pickles in an airtight container for up to three weeks in the fridge. They will begin tasting pickled in just a couple hours.