KOSHER & BREAD-N-BUTTER PICKLES
For 2 quarts of pickles, you need about 14 small to medium sized pickling cucumbers. We ended up making 18 quarts of pickles...that will give you an idea of how many pickles my in-laws brought from their garden!
For the "seasoning," we used the "Ball" brand Kosher Dill Pickle Mix, and the Bread and Butter Pickle Mix.
Instructions are very simple, and we just followed the directions on the mix container.
First things first. Cut and slice the pickles!
We sliced the pickles in 2 different ways to differentiate the 2 flavors. You don't have to do that, but after the 11th jar, you might start getting cross-eyed. Or you could label them. Either way, its all about how you prefer to eat them!
Then stuff them REALLY tight into the jars. When you think you've filled them to the top, add at least one more. =) In other words, PACK them in. Its really just an aesthetic look for me. Once you had the seasoning liquid mix, the pickles will "shrink" up just a tad are create a space. I like keeping that space as small as possible.
Directions: (for every 2 quarts)
1. Combine 2 cups water, 1 cup vinegar, and 1/4 cup pickle mix in a medium sauce pan and bring to a boil.
2. Pour hot liquid over pickles in the jar, leaving 1/2 inch headspace. Wipe threads clean and screw lids and tops on.
3. Process for 15 minutes.
For best flavor, let pickles stand from 4o to 6 weeks. We always break into them after standing 24 hours and they are awesome. If you have the patience, you can try waiting. But that's something we don't have.