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Recipe - Garden's Bounty Bread & Butter Pickles



For 7 Quart  Size Mason Jars

10 Lbs. Large Pickling Cucumbers 5" to 6" Long
1 Package PS Bread & Butter Pickling Mix
7 Cups Water
4 Cups White Vinegar, Distilled
6 Cups Sugar
7 Quart Size Jars & Lids


1) Begin by sterilizing all the jars and lids. Place them in a large pot of boiling water for at least 10 minutes; set aside to cool. *Keep at least 2" of water in the bottom of the pot for when it's time to seal the jars. Water will need to be boiling.

2) Thoroughly wash cucumbers with a vegetable brush then trim off both ends. You can either cut pickles into about 1/8" slices or lengthwise into 4 spears, whichever you prefer.

Note: You can blanch cucumbers beforehand to make it easier for packing: After slicing, place cucumber slices into boiling water in small batches. Boil for 1 to 2 minutes and then remove quickly with a slotted spoon. Immediately place boiled slices into a bowl of ice-cold water. This will stop the cooking process. Leave in cold water for 3 to 4 minutes; remove and pack into jars.  

3) Combine water, vinegar, sugar and entire content of seasoning mix into a saucepan; heat until dissolved, stirring frequently. Once completely dissolved, keep the mixture simmering while you prepare your jars.

4) If you chose not to blanch your cucumbers beforehand, pack them tightly into the quart jars. (Jars can hold an average of 20 oz. of cucumbers).

5) Carefully pour brine over cucumbers in jars using a funnel or anything with a pour spout for less splashing. Leave about 1/2" of space at the top of jars; top with lids. Be sure lids are on securely before sealing.

6) To seal the jars, place jars back in the large pot of boiling water for 10 to 20 minutes; remove with jar tongs and set aside to cool. Lids will seal as the jars cool.

7) Keep sealed jars in a dark, cool place for at least 1 to 2 weeks before opening to allow the brine to absorb into the cucumbers (the same goes for refrigerated pickles). Stored jars will last up 18 months if properly sealed. Refrigerated pickles will last for up to 6 months. 

Tip: Add chopped onion, bell pepper or other chopped vegetables to cumbers for a sweet relish.


Products Used In This Recipe:

Garden's Bounty Bread & Butter Pickles Description of your recipe. Makes 7 Jars Ingredients: 10 Lbs. Pickling Cucumbers, 1 Package PS Bread & Butter Pickling Mix, 7 Cups Water, 4 Cups Vinegar, 6 Cups Sugar, 7 Quart Size Jars.

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