A couple friends mentioned making pickles recently and I just could not shake the idea. Despite the fact that we are off on a 2000+ mile adventure soon, I insisted on going to the farmer’s market on Saturday to get cucumbers. Must. Make. Pickles.
A lot of people I know would turn their noses up at the thought of bread and butter pickles. Sweet pickles? No way. Pickles should be dill and garlicky. I love a good dill pickle, but the sweet and tangy bite of a bread and butter pickle takes me back to my grandma’s kitchen in East Texas.
Not having my grandma’s recipe, I used the recipe in Ball’s Blue Book. The smell alone took me back 30 years. I canned two quarts and they are supposed to “ripen” for a couple weeks before we use them. There were a few that didn’t fit, so I had a chance to taste test. Who needs a time machine, when you have a pickle?
For you dill pickle aficionados, never fear, the vinegar has been replenished and the other 5 pounds of cukes are all queued up with their buddies dill and garlic.