There is something about the first harvest of any item you grow that makes the heart race. Anticipation and patient attention has finally been rewarded for me with my yearly cucumber planting. The first ones always immediately become transformed into pickles and I like the quick method that uses the refrigerator rather than standing over a hot stove to process them in a water bath. The Ball Corporation has made it super simple by having small batch packaging for Bread and Butter Pickles. So I can have 2 quarts brining away in my refrigerator to enjoy in 3 weeks while the rest of my chukes go into salads and gazpacho. Try it yourself!
EASY 21 day Bread & Butter Pickles
Yield: 2 quarts
● 3- 1/2 pounds of pickling cucumbers (about 14 small to medium), trimmed and cut in 1/2-inch slices
● 2- 1/2 cups distilled white vinegar (5% acidity)
● 2 -1/2 cups sugar
● 1/4 cup Ball Bread & Butter Pickle Mix
Place the cucumber slices in a large bowl and set aside. In a medium saucepan over medium-high heat, combine the vinegar, sugar and pickle mix. Bring to a boil and pour over the cucumber slices. Allow to stand at room temperature for around 30 minutes to cool. Transfer the slices to two quart canning jars and ladle the liquid over the slices. Adjust the lids and rings and refrigerate for at least 3 weeks before using.