Filed under: Vegetables , Recipes , Southern States , America , Comfort Food , High-fructose corn syrup , Retro cookery , Summer , Edible Gifts Photo: Dvortygirl/Flickr In this weekly series, home cook Bruce Watson works his way through a decades-old family cookbook, adapting the best recipes exclusively for Slashfood. When my mother, who had been raised on kosher half-sour pickles, first tried bread-and-butters, she was immediately overwhelmed. For someone who was used to the tart flavor of Northeastern dills and half-sours, the Southern sweetness of the bread-and-butters were an absolute delight. Through a combination of compliments and guile, she managed to get hold of our friend Millie's recipe. From that year on, we had a huge picklefest every summer, when we'd spend two or three days putting up bread-and-butter pickles. While these are extremely sweet pickles, I have kept the recipe almost exactly the way my mom made it. This is partly due to the necessities of pickling, and partially due to a sense of tradition. Mostly, though, it's due to the fact that I regularly swap these pickles out for gherkins or sweet pickle relish. Get the recipe for bread-and-butter pickles after the jump. Continue reading Flashback to the Seventies: Bread-and-Butter Pickles Permalink     Email this     Comments