How to Can Bread and Butter Pickles and Recipe

How to Can Bread & Butter Pickles & Recipe

 1/2 lbs pickling cucumbers (about 14 small to medium)

 2 1/2 cups vinegar (5% acidity)2 1/2 cups sugar

 1/4 cup Ball Bread & Butter Pickle Mix

 2 Ball Quart (32 oz.) Fresh Preserving jars with lids and bands or 4 Pint sized

jars.

I am using a Ball Freshtech canning system for easy, worry-free canning.

You can also simply use a fresh water bath to seal your jars (directions

below)

Directions:

 Combine vinegar, sugar, and Ball Bread & Butter Pickle Mix in a medium

saucepan

 Heat to a boil.

 Cut ends off cucumbers. Cut into 1/2 inch slices.

 POUR hot pickling liquid over cucumber slices in a large bowl.

 Cool to room temperature, about 5 minutes

 PACK cucumber slices into jars – pack them tight as they will shrink during

canning process

 Ladle pickling liquid over cucumbers. Place lids & bands on jars. Follow

instructions on canning your size jar on Freshtech canning system or follow

the water bath instructions below.

 These will last up to 1 year if properly canned in a sealed jar

 Once opened REFRIGERATE pickles. For best flavor, allow pickles to stand in

refrigerator for 3 weeks

 Enjoy! 











Water Bath Canning Method

 Prepare your cucumbers following directions above.

 Ladle pickling liquid over cucumbers. Place lids & bands on jars.

 Bring a large stock pot of water to a boil. Using your jar lifters slowly set

jars in the water.

 Process in boiling water canner for 15 minutes. For best flavor, allow

pickles to stand for 4-6 weeks.



































































































































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