Ingredients:

For every 2 litres of pickles, you will need: 

• 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 

Directions:

Prepare Bread and Butter Pickles 

1. CUT end off cucumber. Cut into ½ inch slices.

2. COMBINE vinegar, sugar & Bread and Butter Pickle Mix in medium saucepan. Heat to boil. 

Enjoy now (refrigerate up to 3 months) 

1. Pour hot pickling liquid over cucumber slices in large bowl. Cool to room temperature, about 30 minutes.

2. PACK cucumber slices into jars. Ladle pickling liquid over cucumber. Place lids & bands on jars.

3. Refrigerate Pickles. For best flavour, allow pickles to stand in refrigerator for 3 weeks. 

Fresh Preserve (store up to 1 year) 

1. PREPARE canner, jars lids according to manufacturer’s instructions.

2. 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.

3. PROCESS in boiling water canning for 15 minutes, adjusting for altitude. For best flavours. Allow pickles to stand for 4-6 weeks.