Bread and Butter Pickles

Homemade recipes presents Canning & presrving magazine


  1. 3 1/2 lb pickling cucumbers ( about 14 small to medium )
  2. 2 1/2 cup vinegar
  3. 2 1/2 cup granulated sugar
  4. 1/4 cup Ball Bread amp Butter pickling mix


  1. Cut ends off cucumbers Cut into 1/2 slices Prepare boiling water canner Heat jars amp lids in simmering water until ready to use Do not boil Set aside
  2. Combine vinegar sugar pickling spice in a medium sausepan Heat to a boil
  3. Pack slices into hot jars Laddle hot pickling liquid over slices Leaving 1/2 headspace Remove air bubbles Wipe rims on jars Apply bands and adjust to fingertip tight
  4. Process filled jars in a boiling water canner for 10 minutes Remive jars and cool Check seal after 24 hours Lids should not flex up and down when center is pressed For Best flavor allow pickles to stand for 4-6 weeks to develop flavorsThis makes about 8 pints

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