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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 o...
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 s...
Slice 6 medium white onions. I like them a bit thinner than the cukes.
The recipe calls for 2 green peppers but I wanted to "dress" up my jars, so I used red peppers. I then chop up 3 or 4 cloves of garlic. Layer the whol...
While everything is nicely crisping get a large pot and add: 4 cups of sugar 3 cups of cider vinegar (don't use regular vinegar) 1 1/2 teaspoons groun...
Grab your jars, wash 'em, sterilize 'em, and they're ready. I used 3 old pickle jars and three new pint jars. I boil the pickle lids in a pot and afte...
After the three hours are up, drain your cucumbers into a large colander. Pick out the ice but do not rinse.
Add the whole thing into the pot with pickle juice and heat to just boiling. Things will be really hot! You don't want to cook the mixture but you do ...
Ladle the hot cucumbers into your hot jar, wipe rim, and place hot lid on, tighten well. Immediately flip the jar upside down and place on a towel. Do...
Leave for 24 hours, check seals, wash jars, stock your pantry :) These pickles can be eaten immediately or left to sit for a bit, they stay crunchy a...
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