Bread ‘n Buttah!

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Pickle time!  Time to start using all those cucs!  I refuse to let them rot away in the garden, but I just can’t eat them fast enough.  I’m averaging about one a day, but I’m picking three or four!  DSC_0033

It’s my first pickle making experience and it was actually quite easy (thanks to premade Ball pickle mix)!  We’ll see in a few weeks if they turn out OK and if the seal took hold!

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I sliced 14 medium pickling cucumbers into half inch slices.  This is what the package told me to do.  Unfortunately I could not even come close to packing all these into the sanitized jars I had ready to go.  Oh well…more to eat!

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Meanwhile my pickling mix was boiling on the stove:

  • 1 Ball Bread & Butter Pickle Mix “Makes crunchier pickles!”
  • 2 1/2 cups vinegar
  • 2 1/2 cups sugar

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I had to remove a few pickles to make room then I just dumped the mixture over the packed pickles, pressed the lid tight, and screwed on the ring.  It’s so hard to pack any kind of large number of cucumber slices into those jars!  I am officially in awe of any previous or future home canned jars of pickles I am given with more than 12 pickles in it!  I processed these guys for 15 minutes and now they are hanging out on the counter.  Now I just have to wait and see if they turn out!

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Have you made pickles before?  How do you get them packed tightly in the jars?

*Addendum:  Please note I’m not a canning expert.  I’m just learning as I go and sharing my experiences.  I appreciate any tips or tidbits of information you can share to help me out!  🙂

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6 Comments to “Bread ‘n Buttah!”

  1. I haven’t made pickles before, but it’s on my list for this summer. I have a few recipes set aside to try. Unfortunately, our cucumbers didn’t do well at ALL this year, so I’m waiting for my brother’s garden to start producing. They are usually about a month behind us with cooler temps. 🙂

  2. Hi, I make pickles every year with cucumbers from our garden. I’m a bit concerned about your method of canning pickles. The cucumbers need to be packed to the top the jars, leaving 1/2 inch space. Then the brine should be added. The rim of the jars should be clean and dry when you put on the lids. If you are interested in learning more about canning and preserving food, check out the National Center for Home Food Preservation.

    http://www.uga.edu/nchfp/publications/publications_usda.html

  3. looking forward to pickle season again this year. I enjoy bread & butter doing a cold pack. Garlic & dill are becoming a family favorite, too. Great fun when the family gets together to help and all go home with smiles on their faces!

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