Bread and Butter Pickles

Ingredients

7 pounds pickling cucumbers (about 28 small to medium)
cup sugar
quart pint glass preserving jars with lids and bands

Preparation

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. 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 headspace. Ladle hot pickling liquid over cucumbers leaving 1/2 inch headspace. 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, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Tools

 



About

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.

This recipe is from the Ball Preserving Freshness Website.

Yield:

4 (32 oz) quarts or 8 (16 oz) pints

Added:

Wednesday, December 9, 2009 - 11:58pm

Creator:

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