Bread and Butter Pickles
By sandraleegarth on August 21, 2014
At the beginning of summer I had high hopes of harkening back to earlier years and preserving a bounty of summer fruits and vegetables. The whole idea made me feel very mother-earth-ish while planning a garden to champion the farm to table movement. Flash forward to today and the mother-earth-ish feeling has been replaced with a myriad of aches and pains that have sapped a good deal of my energy. My in home campaign of farm to table is slightly dampened in deed only, not spirit.
One trip to the farmers market led to way more pickling cucumbers than we needed so I decided to make pickles of course. It has been many moons since I did any real canning so first I had to dig out my equipment. Canning pot, check. Canning rack, gone baby gone. Gigantic canning tongs, MIA. Oh well, improvise I shall. I placed a thick towel in the bottom of the pot to keep the jars from coming in contact with the heat. My kitchen tongs worked fairly well.
After they had sat for about three weeks I sent a jar home with my daughter. According to her: “These pickles are the truth!” I think this means she likes them. They are pretty good and were a tasty accompaniment to this sandwich as well as just eating them from the jar. We also have a container of tomatoes growing on the deck, basil, and the chocolate mint. The tomatoes and basil also made it into this gigantic sandwich. Maybe next year I’ll get back to the mother-earth thing.
Bread and Butter Pickles - Ball Recipes
½ lbs pickling cucumbers (about 14 small to medium)
2 ½ cups vinegar (5% acidity)
2 ½ cups sugar
¼ cup Ball® Bread & Butter Pickle Mix
Cut ends off cucumbers. Cut into 1/2 inch slices. Combine vinegar, sugar, and Ball® Bread & Butter Pickle Mix in a medium saucepan. Heat to a boil.
Enjoy now (Refrigerate up to 3 months). Pour hot pickling liquid over cucumber slices in a large bowl. Cool to room temperature, about 30 minutes. Pack cucumber slices into jars.
Ladle pickling liquid over cucumbers. Place lids & bands on jars. Refrigerate pickles. For best flavor, allow pickles to stand in refrigerator for 3 weeks.
Fresh Preserve (Store up to 1 year): Prepare canner, jars, and lids according to manufacturer's instructions. Pack slices into hot jars. Ladle hot pickling liquid over slices leaving 1/2 inch headspace. Remove air bubbles and wipe rims. Center lids on jars an apply bands to adjust to fingertip tight. Process in boiling water canner for 15 minutes.
For best flavor, allow pickles to stand for 4-6 weeks.
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