6 cups sliced pickling cucumbers (trim off ends)
1 3/4 cups white vinegar
1 1/4 cups granulated sugar
3 tbsp. Ball Bread & Butter Pickle Mix
3-pint canning jars and lids with bands -sized
The first thing you need to do is wash your jars and lids in warm soapy water.
And then give them a good, thorough rinse.
Slice cucumbers into 1/4-inch slices and pack them into the jars.
In a stainless steel saucepan, combine vinegar, sugar and bread & butter pickle mix.
Whisk to combine and bring to a boil over medium-high heat.
Turn off heat and begin pouring hot brine over packed cucumbers.
The hot brine will start to soften the cucumbers.
After it cools a bit, you’ll be able to push down some with your fingers to make sure all the
cucumbers are immersed in the brine (using super clean fingers, of course).
They will continue to settle as the brine does its job.
You just want to make sure you leave about 1/2-inch headspace.
Wipe the rims of the jars with a clean cloth or paper towel.
Center the lids on the jars.
Screw bands on until tight.
Now, at this point, you really could just allow them to cool, then store in the fridge for up to 3 months.
But if you want to preserve them, you gotta make sure there’s not gonna be any harmful bacteria that can grow while they are hanging out in your pantry for the next few months.
So you gotta boil the jars for a few minutes.
Bring water to a gentle boil in a large stockpot.
There needs to be enough water to cover the jars completely.
Gently lower jars into the boiling water using a canning rack or if you have those special rubber-tipped tongs used for canning.
Then cover with a lid.
Boil jars for 10 minutes.
Remove lid. Wait 5 minutes.
Then gently lift out jars.
Allow them to cool.
These pickles will stay good in your pantry for up to a year.