Friday, May 18, 2012
How to Make Bread and Butter Pickles
Clean the cucumbers and cut off the blossom end. This end carries some proteins that may help to cause spoilage. You only need to remove about 1/16 of an inch from the bottom end of the cucumber. You can use a hot water bath canner for this process. Ample canning supplies can be found by clicking here. The preparation time to get the cucumbers ready for processing is going to be at least 3 hours prior to canning.
Follow these preparation instructions: Place 8 pounds of ¼ inch sliced cucumbers, 3 pounds of thinly sliced onions and ½ cup of pickling salt in a very large container. Put a layer of cucumbers, then salt, then onions. Repeat this process until you’ve used all of your cucumbers, onions and salt. Cover the entire container with ice. Let this stand for at least 2 hours. Drain and rinse twice after the 2 hours. Please read the entire recipe by clicking here.