Pickle Heaven!

   This year we had a bumper crop of cucumbers and made three different varieties of pickles; dill chips, spicy dill spears, and every one's favorite, bread and butter pickles. By the time we were finally done canning our grand total was 80 jars of pickles! Many people have told me that they would love to do some canning but they are are intimidated with the process.  There is nothing to fear and its much easier than you think. If you know someone who cans, ask if you can help them, you'll learn a lot and they will surely welcome the help. In no time at all you will be canning all manner of fruits and vegetables; believe me, it's highly addictive, once you get started you won't want to stop. Below is a photo of the first round of pickles....there was more to come.

   Besides the bread and butter pickles being a unanimous favorite, they are also very easy to make so I'm including this recipe:

     Crunchiest Bread & Butter Pickles Ever

5 pounds 4-6 inch cucumbers, cut into 1/4 slices     2 tsp. celery seed

1 pound onions, thinly sliced                                    1 tsp. ginger

1/2 cup canning salt                                                  1 tsp. peppercorns

2 cups sugar                                                              3 cups vinegar

2 Tbls. mustard seed                                                 Ball brand Pickle Crisp Granules

2 tsp. turmeric                                                           7 or 8 Ball or Kerr pint (16oz) jars with lids and 

                                                                                        bands

1. Combine cucumber and onion slices in a large bowl, layering with salt; cover with ice cubes. Let stand for 1 and 1.2 hours. Drain; rinse; drain again.  

2. Combine remaining ingredients except Pickle Crisp in a large pot; bring to a boil. Add drained cucumbers and onions and return to a boil.

3. Pack hot pickles and liquid into hot jars, leaving 1/2 inch of headspace. Add a rounded 1/8 tsp. Pickle Crisp Granules to each jar. Remove air bubbles. Adjust two-piece caps.

4. Process for 10 minutes in a boiling-water canner, adjusting for altitude.  

   This recipe is fairly adaptable too; if you want more onions and less pickles you can use 4 pounds of cucumbers and 2 pounds of onions; it still tastes great and the onions are heavenly on hamburgers!