Bread and Butter Pickles Recipe

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2 votes | 8067 views

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.

Prep time:
Cook time:
Servings: 9 jars
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Ingredients

Cost per serving $1.75 view details
  • 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. Directions:
  2. 1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  3. 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.
  4. 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.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 601g
Recipe makes 9 servings
Calories 509  
Calories from Fat 8 2%
Total Fat 0.97g 1%
Saturated Fat 0.25g 1%
Trans Fat 0.0g  
Cholesterol 2mg 1%
Sodium 4290mg 179%
Potassium 186mg 5%
Total Carbs 122.43g 33%
Dietary Fiber 4.3g 14%
Sugars 115.36g 77%
Protein 1.59g 3%
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