We planted two cucumber plants this season: Marketmore and Japanese Long. Just enough cucumbers to enjoy over the summer with fresh tomatoes and herbs. There were a few that ripened at the same time this week so Grandpa and I decided to try our hand at Bread and Butter Pickles.
Granny Harchut had shared a long-used Bread & Butter Pickle recipe but unfortunately I misplaced it so we used the recipe on the Ball Bread & Butter Pickle Mix jar and added a few extras: mustard seed, celery seed and black peppercorns. I am going to ask for the recipe again so that we can preserve a bit of history too 🙂
Here is the finished product ~ 14 half pints of Bread & Butter Pickles. We have not tasted them yet as we learned the longer you let them sit in the brine, the more flavorful they become.
The next morning, I attended a class at Ceres Community Project on preserving the harvest. We learned about canning, lacto-fermenting, pickling and drying. Wouldn’t you know, there is an even easier way to pickle your cucumbers! JoEllen shared a recipe from Karen Soloman: Karen Soloman’s Easy Dill Pickles. I will be trying that with the next batch of cucumbers we harvest.