Bread and Butter PicklesPrep: 45 min Cook: 15 min Servings: 9by Veronica Gantley461 recipes>
Well, it is that time of year. What to do with all those leftover cucumbers from your garden. Why you make bread and butter pickles of course. These I try to give as Christmas presents in a basket. I make about 40 jars in the summer. I end up with half that by the time Christmas comes around. They seem to disappear from my pantry. I like to put them in baskets with the jams and jellies I make throughout the year. I always try to use pickling cucumbers. Last year, I made some with the cucumber I purchased from the grocery store. What a disaster! They turned mushy when I processed them. There is nothing more disappointing than opening a can of homemade pickles expecting them to be crisp and they are mushy. They are surprisingly easy to make, and well worth it when you taste them months from now.
- 7 lb pickling cucumbers
- 5 cups White Vinegar
- 5 cups granulated sugar
- 1 pkg Bread & Butter Pickle Mix
- 4 (32 oz) quart or 8 (16 oz) pint glass preserving jars with lids and bands
- 1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- 2.) CUT cucumbers into 1/2-inch thick slices, discarding ends.I use my mandolin. Combine vinegar, sugar and contents of package in a medium saucepan. Heat to a boil.
- 3.) PACK cucumber slices into hot jars leaving 1/2 inch head space. Ladle hot pickling liquid over cucumbers leaving 1/2 inch head space. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
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