This is an interesting variation on an old favorite. Bread and butter pickles are crisp sweet pickle slices, said to be good enough to use as the filling in a bread and butter sandwich with nothing else added. They were popular during the Depression, urban lore has it, for that reason.
Why I call it a variation: well, there are several reasons. First of all, the sweetener is honey, rather than sugar. I have to wonder if that goes back to the beekeepers of the family. This is my grandmother Johnson's handwriting, and she is a direct descendant, so it's not unlikely. Next, this is a refrigerator pickle recipe, with no processing or canning, which helps with the crispness. Finally, I have not seen another recipe that calls for pickling squash as well as cucumber slices. Maybe this will help with the late-summer zucchini overload.
My grandmother used gallon glass crocks for refrigerator and countertop pickling. Living near the prairie, I can get all my canning and pickling supplies at the farm and ranch feed/equipment store just down the street, in season. It's wonderful. It's like a time machine. Gallon glass crocks are hard to find these days, but canners and picklers are thick on the ground up here. Last year I managed to produce spiced local crabapples. This year, I'm trying this one.
Bread and butter pickles4 cups vinegar
2 cups honey
1/3 cup pickling salt
1 ½ tsp. celery salt
1 ½ tsp. turmeric
1 ½ tsp. mustard seed
3 medium onions
1 gallon of slices of cucumber and squash
Let vinegar heat until sugar and spices dissolve and let cool before pouring over vegetables. Refrigerate.
--Vada Brooks Johnson
Mack and Vada Johnson, probably late 1920s