Easy-Breezy Bread & Butters

I got this recipe from my friend Carolyn.  I can't believe how easy it is and how delicious these taste!  I've never even been a big bread and butter pickle fan, but these have changed my mind!

Enjoy!
Kirsten


EASY-BREEZY BREAD & BUTTERS

1 pound small cucumbers (such as Kirby or Persian), ends trimmed, cut into 1/4 inch thick rounds
1 large shallot, thinly sliced (about 1/2 cup)
1 cup distilled white vinegar
6 tablespoons honey
1 1/2 teaspoons kosher salt
1 cup water

1)  In a large bowl, toss the cucumbers and shallot; pack tightly into 2 pint size canning jars.

2)  In a small sauce pan, bring the white vinegar, honey, salt and 1 cup water to a boil, stirring until the honey and salt dissolve.

3)  Pour the vinegar mixture over the cucumbers and shallot, making sure the vegetables are completely submerged.  Screw on the lids.  Let stand at room temperature for 24 hours.

4)  Refrigerate at least 3 days before eating. (The pickles are best eaten within 3 weeks.)