With Ball’s great tasting pickle mixes and natural ingredients you can make the perfect pickle every time. Their mixes also work great for sweet pickles. I don’t know how I would survive without their wonderful premade mixes!
Bread & Butter Pickles
Makes four 32 oz. Jars or eight 16 oz. Jars
7 pounds (about 28 small to medium) pickling cucumbers
5 cups of Vinegar
5 Cups of Sugar
Slice off the ends of the Cucumbers and cut into ½ inch strips packed into jars tightly. In a medium saucepan combine Vinegar, Sugar and contents of the package and bring to a boil. Pour hot pickling liquid into Jars and let cool. A canning funnel would be helpful for this step. Wipe top of jars dry and place lids and rings on jars.For added flavor let the pickles stand for 2 weeks in the refrigerator unless fresh preserved before eating. You can refrigerate for up to three months or fresh preserve for up to one year.
Recipe for Pickled Beets
8 Pounds beets with roots and stems cut to one inch
5 Cups Vinegar
5 Cups Sugar
One package of Ball Bread and Butter Mix
And 4 Quart Jars Or 8 Pint sized Glass Jars With lids and Bands
Cover washed beets with water and bring to a boil. Reduce heat and simmer until tender. About 20-40 minutes depending on beat size. Drain and let cool. Peel Beats and discard stems and roots. Leave small beets whole and quarter or thickly slice large beets. And pack tightly in Jars. Combine Vinegar and sugar and the contents of the pack in a medium sauce pan. Heat to a boil. Ladle liquid into jars. The canning funnel works great for this. Wipe rims of jars dry and place lid and ring on jar. Let cool about 30 minutes and place in the refrigerator. Refrigerate up to 3 months or fresh preserve for longer storage.
And these two recipes are only a small fraction of the possibilities that you have with Ball Pickling Supplies.