While I was busy making copious amounts of Al's garlic dill pickles, I decided to try a batch of Bread-n-Butter pickles. Recipe follows below. These are probably some of my favorite pickles and I actually saved the recipe his time. Sorry no Q-view on these, I'll get some on the next batch this weekend. I forgot how much I love pickles! Recipe: 1/2 onion, thinly sliced - I used my mandolin and a plain white onion 2-3 medium cucumbers, thinly sliced again on the mandolin 1 cup water 1 cup cider vinegar 1.5 cups sugar 1 TBS kosher salt 1/2 teaspoon mustard seed 1/2 teaspoon turmeric 1/2 teaspoon celery seed 1/2 teaspoon pickling spice Combine onion and cucumber slices in a medium size (1qt) Foodsaver canister. Combine the remaining ingredients bring to a boil for a few minutes . Pour the hot liquid and spices over the onion and cucumber slices, filling the jar (I had some room left in the jar, about an inch or so). Allow the pickles to cool to room temperature, then vacuum seal and park in the fridge. I just tried mine after 5 days and they are great! I imagine they'll only get better with time. Note: since you're slicing these cucumbers thin, they won't be super crispy like the garlic dill recipe.