I have been canning up a storm. I think my canning hormones are acting up. I canned ten pints of bread and butter pickles and just in time. I was down to my last jar. I use my brother-in-law’s mama’s favorite recipe. She got it from an old church lady. Is there any higher recommendation? I’m sure it’s been to many dinners on the grounds.
17 Day Pickles
1st day: Dissolve 2 pounds Kosher or Pickling Salt in 2 gallons water. (Regular table salt makes pickles dark) Pour over 16 pounds whole cucumbers. Weight down for 15 days. Make sure cucumbers stay submerged in salt water. I make mine in deep crock. Put a heavy saucer on top and weight down with gallon jug of water.
On the 15th day, pour salt water off. Cucumbers will look terrible. Wash and slice thin. They will be mushy. Dissolve 4 tablespoons powdered alum in 2 gallons water. Pour over sliced cucumbers for 24 hours.on 16th day drain and rinse well.
Pour 1 gallon distilled white vinegar over cucumbers. Let stand 24 hours.
17th day: Pour off vinegar but DO NOT wash! Layer in clean jars with lots of sugar. (Up to 10 pounds depending on your taste) Save about a quart of the vinegar you pour off, add 1 cup of sugar and jar of pickling spice. Bring to boil and pour over jarred pickles up to neck of jar. Wipe jar tops with vinegar water and put on new flats and unrusted rings. Submerge in deep pot, on a rack to keep jars off bottom of pot.. Cover jars with 2 inches water over tops of jars. Bring to full boil and process at full boil x 10 minutes. Remove use jar lifter to remove from boiling water. Cool on wire rack or towel. Jar will crack if it touched cold surface. As jars cool, the will seal with pop when flat depresses. When sugar dissolves, pickles are ready.
Nutsrok 
You know ~ I’ve canned up tomatoes and beans, but in the presence of someone who can can up a STORM, I can only let my mouth hang open in wonder… 😯
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I used to can. I know that feeling of satisfaction when we open a jar. No doubt, your pickles will be a treat.
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I need to learn to can next year
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It’s very rewarding
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This is not something I have ever thought of
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Do you like pickles? Canning and freezing were a big part of my early years. Everybody I knew had a garden and fruit trees. We often harvested wild plums and berries for jam jelly, and pies. They were to expensive to buy.
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Nope I don’t like pickles, Tim does but not me
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I made dill pickles this year. We have gone through a whole gallon almost! I love bread and butter pickles I may just try this one!
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You will love it, I’ll Bet. We’ve eaten three pints in a couple of weeks.
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“Dinners on the grounds”. That really took me back! My favorite days of the whole years were the “All day doins’ and dinner on the ground!”
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The county funeral home always came out and set up outdoor speakers, so that those who couldn’t find seats inside our little country church could still enjoy the music and preaching.
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Our little country church never drew that kind of crowd.
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We had a pretty large congregation back in those days. During special occasions, the house was always packed.
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They were certainly an event. Everybody brought their finest cooking! Oh my gosh! The chocolate cake!
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Oh Yes!!! We got to eat so many things that we never had at home. I distinctly remember my first taste of “mutton”.🤢🤢🤢
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Did you like it?
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I thought it tasted rotten!!!!! LOL
Older sheep meat is really strong. I have never even acquired a taste for lamb.
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I never saw any.
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It must not be too popular. You rarely ever see it sold.
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I only see lamb.
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Yummy!
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