Canning Bread and Butter Pickles is the perfect end to a plentiful garden yield and they make homemade hamburgers that much tastier. I started canning cucumbers into pickles to make use of the plentiful yield from our garden. These have become such a favorite in our house that if I make hamburgers we have to have them. In fact, my oldest son, who has moved out of the house, practically has a standing order for my homemade bread and butter pickles.
These are really quite easy to make. The spices make all the difference. This recipe will make 2 quarts of pickles.
INGREDIENTS
¼ cup Ball bread and butter pickle mix 1 tsp mustard seed 1 tsp dill seed 3 ½ lbs cucumbers 2 ½ cups vinegar 2 ½ cups sugar
Start by preparing your boiling water bath with enough water to cover the jars with 1-2 inches of water. Place this on the stove on medium heat. Place your jars in the oven at 250 degrees Fahrenheit. Place your lids in a small pan of water and bring it to a boil. Now that your equipment is ready it is time to start the recipe.
Cut about 3 1/2 pounds of cucumbers into 1/4 – 1/2 inch slices. Set these to the side for now.
In a deep pot combine 2 1/2 cups of vinegar, 2 1/2 cups sugar, ¼ cup Ball bread and butter pickle mix, 1 tsp mustard seed, and 1 tsp dill seed and bring to a boil.
Stack the cucumber slices in a hot jar. Pour the hot mixture over the cucumbers leaving 1/2 inch headspace.
Process in boiling water canner for 15 minutes if at sea level (adjust for elevation).
After processing let the jars sit on the counter undisturbed for 24 hours. Check that the lids are depressed to indicate a seal. If any do not seal place them in the refrigerator for use. Allow the pickles to sit for 4-6 weeks for the best flavor.
