Crisp, mildly sweet and deliciously sour, perfect pickles invigorate and excite the palate. Make a batch of them with this recipe from Better Homes and Gardens magazine’s August edition.

Classic Bread &Butter Pickles

12 cups 1/4-inch slices small pickling cucumbers (about 4 pounds)

2 medium onions, thinly sliced

6 tablespoons kosher or pickling salt

4 to 5 cups crushed ice

3 cups granulated sugar

3 cups cider vinegar

2 tablespoons mustard seeds

2 teaspoons celery seeds

4 1/4-inch slices unpeeled fresh ginger

In a large bowl gently toss the cucumbers, onions, and kosher salt. Transfer to colander set in extra-large bowl, layering with ice, and finishing with a layer of ice. Weight with heavy plate. Chill overnight, up to 24 hours.

Meanwhile, for pickling syrup, in large nonreactive (stainless, enamel or nonstick) saucepan combine sugar, vinegar, mustard seeds, celery seeds and ginger. Bring to boiling; reduce heat and simmer, uncovered, 3 minutes. Remove from heat. Cool, cover and refrigerate until ready to proceed with recipe.

After cucumbers have chilled, remove any unmelted ice and discard any liquid in bowl. Transfer cucumber mixture to nonreactive Dutch oven.

Strain syrup through a large sieve lined with cheesecloth over cucumbers. Bring mixture just to a low boil, stirring occasionally. Remove from heat.

With a large spoon transfer cucumbers to hot sterilized pint canning jars, leaving 1/2 inch headspace. Bring syrup in Dutch oven to boiling. Ladle hot syrup over pickles to cover. Wipe jar rims with damp cloth. Put on lids and screw bands. To seal, invert jars until cool. Store in refrigerator.

Makes 5 pints (40 1/4-cup servings).