9-11 lbs pickling cucumbers (about 50-3 to 4 inches)
6 ¾ cups Mrs. Wages White Distilled Vinegar (5% acidity)
7 cups granulated sugar
1 pouch Mrs. Wages Bread & Butter Pickles Mix
Prepare and Process home canning jars and lids according to manufacturer's instructions for sterilized jars.
Wash cucumbers and remove blossoms; drain. Cut into thin slices. Whole Cucumbers Are Not Recommended.
Combine Bread & Butter Mix, vinegar and sugar into a large non-reactive pot. Do not use aluminum. Bring mixture just to boil over medium heat, stirring constantly until mixture dissolves.
Pack cucumbers into sterilized jars, leaving ½-inch of headspace. Evenly divide hot pickling among the packed jars, leaving ½-inch of headspace. Remove air bubbles and cap each jar as it is filled. If more liquid is needed for proper headspace, add hot vinegar.
Process pints 5*minutes, quarts 10* minutes, in boiling water bath canner. Test jars for airtight seals according
*to manufacturer's directions. If jars do not completely seal, refrigerate and consume within two weeks.
Product is ready to eat after 24 hours. Before serving, chill to enhance flavor and crispness.
*Processing time listed is for altitudes less than 1000 feet. At altitudes of 1000 feet or more increase processing time 1 minute for each 1000 feet of altitude.