Snappy Bread & Butter Pickles

A mini tutorial for anyone who wants to make the best, best, best, Bread & Butter Pickles! The recipe came from my Aunty Bonnie and she's tweaked it over the years to perfection :) She's not exact with her measurements (must run in the family) so a little extra of this, or not enough of that, is okay.

Step 1: Cucumbers

Slice up four quarts of medium cucumbers. Not too thin, about a quarter inch thickness. I've sliced them too thin and, although they were good, they stay much crispier when thickly sliced. I've also used really large cucumbers, seeded, sliced, and cut into fours for "end of the season" pickles.
Tip:  If you  have a meat slicer it works great for slicing the cucumbers, onions, peppers, and even the garlic.  A food processor slices the cukes too thin.

Comments

[djbarista]

Onion Rings Brilliant! Save em all up and make some sweet caramelized onions.

[irromfh]

Without boiling the jars (with pickles inside) I am concerned that these will not be shelf stable. Do you keep them in the refrigerator after they cool?

[kansasa]

The jars and mix are very hot and the lids do seal. The vinegar is an acid and acid environments inhibit bacteria so you are able to store them on your pantry shelf without fear of spoiling.

[sunshiine]

I am craving home made pickles so bad. These look very good!

[kansasa]

These will satisfy any pickle craving sunshiine! :)

[sunshiine]

One would taste mighty good right now. It has been years since I have had a fresh home canned pickle. The taste is so ourstanding I am drooling as I type.