My maternal grandmother used to make bread and butter pickles and I remember how the house used to smell when she had just made them–like summer. I started making them several years ago and that smell brings back memories of my sweet grandmother.
She always put celery and onions with the cucumber slices, so I do too. You need to remove the blossom end from your cucumbers and slice everything relatively thin. This recipes doesn’t work for spears or whole pickles.
Then you need to gather the rest of the items that you’ll need…
Make the brine according to the package instructions. I added a few teaspoons of habanero paste to the brine to give the pickles some kick.
Fill the jars as full as you can with the cut vegetables.
Add brine to the jars and run a plastic spatula around the jar to release any air bubbles that may be trapped. Put the lids on.
When I put the first batch of jars in the canner, I heard a loud pop. One of the jars broke. I had to start over with getting the canner ready. Fortunately, there were only 4 pieces of glass to pick out.
For whatever reason, the vegetables shrink up more when you make this kind of pickle compared to dill pickles. They do eventually regain their shape more or less, but it will look like you haven’t filled the jars completely. I used a batch and a half of brine and it made about 16 pints of pickles.
Cathy At Home on the River 
They tasted good tooo.
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