These can be used mostly for pickle slices or spears. I have successfully used a variety, but removing bitterness is key. So remove half the skin in stripes, soak in a 5% brine with vinegar, discard the brine and proceed.
Now, let’s talk Bread and Butter. These should have a pleasing dark buttery color, a sweet umami flavor, and a touch of spice. Cut into slices like you would for a hamburger.
Acid: 40% white vinegar, 10% rice wine, 10% malt vinegar, 40% water
Sweet: Caster sugar
Bitter: celery seed
Spicy: mustard or horse radish