In a pickled state these days

Posted on August 15, 2012 by

We didn’t grow cucumbers this year but that hasn’t kept us from buying them to make our famous Bread and Butter Pickles.

You ask: “Why are your pickles famous?”

Because we say so!

I think they are so easy because you don’t have to cook anything except for the brine. (We use the Ball Pickling Mix.) So after you pack the jars you simply add the brine.

The last step is to process them in a water bath. Six weeks later you have lovely pickles.

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About Dianna Ott

Lydia Street is about an old house, a new garden and the adventures of the lovely and talented occupants, Dianna and Christe. We love our dogs; we love to cook; we love to garden; and we have too many house projects going on at the same time. We also have plenty of stories to tell. Visit us at www.lydiastreet.com.
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2 Responses to In a pickled state these days

  1. Pingback: How to Make Dill Pickles | Seattle Foodshed

  2. Pingback: Canning puts you in a pickle? Preserve your harvest « Four Tickets Please

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