I don’t know about you, but I’m having a really hard time accepting the fact that next week we’ll be heading into August already. Not happy about that at all.
This means that here in Northeast Ohio, we have about two months left of nice weather. Then everything will turn into cold, dark, hell. Time to start cutting firewood.
I really, really hate the dark days of winter. It sucks the life energy out of me. It also adds far too many inches to my waistline. All I want to do is eat during that time of year.
Okay, no more winter talk. But since I’ve also had to accept there will be no tomatoes to can this year, due to the stupid spring weather, I at least had to make some of my favorite Bread and Butter pickles.
Now maybe the pantry won’t feel completely neglected.
I really love these pickles on Cubano sandwiches, and also in tuna salad, or on a cream-cheese topped cracker…. the list goes on. They’re so easy to make.
The recipe I use comes from the Ball complete book of home preserving. And it turns out perfect every time.
The most time-consuming part of making these pickles is waiting out the two hours they need to sit in chilled salt water. But you can do other things during that wait. Like stare at your garden and wish it was full of juicy, sun-ripened tomatoes. Or guzzle fat glasses of red wine…
Sadly, the very last weekend of July lies ahead of us, *sniff, sniff*… with not a tomato in sight… But here are a few past “pickle” posts to make us forget about those damn tomatoes… “OCD” “CARROTS” “TURKEY” “JELLY” “MISC. PICKLE RECIPES” Now go make some pickles! ~A
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