April 13, 2010

Bread and Butter Picklles By Ball Using Mix (this is what I started using, it is easier this way)

Makes 4 (32 oz) quarts or 8 (16 oz) pints
You will need:
 7 lb pickling cucumbers (about 28 small to medium)
 5 cups vinegar
 5 cups sugar
 1 3.5-oz pkg Ball® Simple Creations® Bread and Butter Pickle Mix
 4 (32 oz) quart or 8 (16 oz) pint glass preserving jars with lids and bands

1.) CUT cucumbers into 1/2-inch thick slices, discarding ends.
2.) COMBINE vinegar, sugar and contents of package in a medium saucepan. Heat to a boil.
3.) POUR hot pickling liquid over cucumber slices in a large bowl. Cool to room temperature, about 30 minutes.
4.) PACK cucumber slices into clean jars. Ladle pickling liquid over cucumbers. Place lids and bands on jars.
5.) REFRIGERATE up to 3 months.

Note: For added crispness, soak cut cucumbers in ice water for 4 hours before preparing recipe. For added flavor, allow pickles to stand for 2 weeks.

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