The cucumbers are coming in now! I planted one variety for fresh eating and one for pickling. Both were ready for harvesting at the same time.
I tried my hand for the first time at making some Bread & Butter pickles. Turns out it is easy peasy.
I sliced them with a wavy-bladed thingie.
Bread & Butter are my favorite so I got pickling spice to make that flavor.
I bottled for a cold pack since I only had enough for one jar and we will eat it quick enough. The directions say wait 3 weeks before eating but they taste very good RIGHT NOW!
Recipe from Ball:3½ lbs cucumbers (about 14 small to medium) 2½ cups vinegar (I split 50:50 apple cider and white) 2½ cups sugar ¼ cup Ball Bread & Butter Pickle Mix 2 quart (32 oz) jars with lids For cold pack (good for 3 months): boil sugar, vinegar and pickle mix. Pour hot over slicde cukes in a bowl. Let cool. Pack pickles in jar then ladle liquid over them to fill jar. For canning (good for a year or more): Boil as above. Put sliced cukes in hot jars and ladle liquid to 1/2 inch from top. Seal and use hot water bath for 15 minutes.