Tuesday, May 25, 2010

Bread and Butter Pickles

My friend Julie loves pickles but can't really find any good fresh ones in Phoenix. I bought a couple pounds at the market over the weekend and asked Jane (my pickle lady) what would be the best way to keep them fresh for my trip to Phoenix. She said wrap each one in cellophane and don't even refrigerate. "You know, like the ones in the grocery store - they are probably at least 2 months old when you buy them anyway!" So, I brought them with me on the plane - what are best friends for? We used a recipe of Martha Stewart's and they turned out perfectly. I would have to say Bread and Butter Pickles are my favorites, but where does that name come from? There is no bread or butter in the recipe - maybe it refers to the fact that they are good with sandwiches? Anyway, to can them bring your water bath to a boil, lower the jars in, making sure they are covered with water. With pickles you don't wait for it to come to a boil again, start the timer immediately and cook for 10 min.

I was really wondering what the TSA people thought about these when they went through the x-ray... use your imagination ; )

1 comment:

  1. Nancy used to make them 5 gallons at a time when we had the farm and grew our own cukes. Boy I love them.