I am making up my recipe from last week because I got behind...again. We had two photographer appointments last week and a couple meetings, so I did not do any original cooking.
This week I made Bread and Butter pickles with cucumbers from our garden!
Last year I made dill pickles only. This year I am trying both!
Last year, Mom picked up a packet of Mrs. Wages Bread and Butter Pickle Mix for me, but I never got a chance to use it. So this year I decided to make my first pickles of the season with it.
I am not sure exactly how many cucumbers I used, I lost track. But I think I figured about 3 per jar. I made 7 1 quart jars. So about 21 cucumbers?
You just follow the directions right on the package. The recipe requires the seasoning in the packet, 5 pounds of sugar and 10 cups of vinegar.
These are quick process pickles and are ready in 24 hours!
The brine mixture heating up on the stove and the hot jar packed with pickles.
1. Was the recipe easy to follow?
Yes, as long as you understand a little about canning.
2. Did the dish taste good?
They are yummy pickles!
3. Would you make it again?
Without a doubt
4. Leftover quotient?
5. Any additions/edits to the recipe?
6. Adam's thoughts?