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.

Bread and Butter Pickles

Ingredients:

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

Directions:

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.
4.) PROCESS filled jars in a boiling water canner for 15 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.