Bread and Butter Pickles

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.

These will be gone before I know it.
These will be so good on a burger.

 

 

Let the cucumbers sit in ice water for a couple of hours. It makes them crispy.

 

Did y’all notice I need to redo my nail polish?

 

Please don’t mind my dirty stove.

Earlier, I canned some salsa for next weeks blog.

Note: For added crispness, soak cut cucumbers in ice water for 4 hours before preparing recipe. For added flavor, allow pickles to stand for 4 to 6 weeks.