Thursday, August 7, 2014

Making pickles

This year we are getting enough cucumbers to actually can pickles.  Will last year's dill spear debacle (soggy soft and overly salty) I decided to try a bread and butter recipe that I made while at he history museum last year.

I have never liked sweet pickles.

Except these.

It was an all day project including soaking the cucumber and onion slices in salt for 3 hours.

In the end I had 6 pints canned, plus a quart of refrigerator style using the extra brine.

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