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Great tasting, crunchy pickles
3 ½ lbs pickling cucumbers (about 14 small to medium)
2 ½ cups vinegar (5% acidity)
2 ½ cups sugars
¼ cup Bread and Butter Pickle Mix
2-1 litre (32oz) jars with lids and bands
CUT end off cucumber. Cut into ½ inch slices.
COMBINE vinegar, sugar & Bread and Butter Pickle Mix in medium saucepan. Heat to boil.
Pour hot pickling liquid over cucumber slices in large bowl. Cool to room temperature, about 30 minutes.
PACK cucumber slices into jars. Ladle pickling liquid over cucumber. Place lids & bands on jars.
Refrigerate Pickles. For best flavour, allow pickles to stand in refrigerator for 3 weeks.
PREPARE canner, jars lids according to manufacturer’s instructions.
PACK slice into hot jars. Ladle hot pickling liquid over slices leaving ½ inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands & adjust to fingertip tight.
PROCESS in boiling water canning for 15 minutes, adjusting for altitude. For best flavours. Allow pickles to stand for 4-6 weeks.
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