We really dislike making these. Why? Well, first off they are made the old fashioned way which is extremely labor intensive, and secondly once people try them they become addicted for life. So despite the flattery of being told these are simply the best bread and butter pickles ever made, the agony of making them just as we are about to embark on our summer jam is too much.
We use local pickling cucumbers and are very particular about picking out the hardest, freshest ones. They absolutely must have been picked within 12 hours for us to use them. We also use locally grown yellow onions, and a special blend of spices - organic of course!
And unlike the pickles you buy in the store, which are mostly brine with a few pickles floating inside the jar (this is due to limitations of automated pickle canning equipment) we pack these jars by hand with tongs so you get more pickles per jar than you ever have before. Of course you pay top dollar for this...
We used to pack these in 16 oz jars as pictured above (someday we will get around to taking a new picture), but got smart and now they are in 32 oz jars. Why? Well it is half the hand work to package them, and everyone who buys them devours them lickety split. The bigger the better right?
To put things into perspective. In a 9 hour stint of back-breaking hard work, how many jars of these do we make? Guess. Yeah, 34 jars. It is a joke how long it takes to make these.
Eric says each time he makes them it will be the last time ever. Of course he always does due to demand. Each year we make about 80 jars at most.
They are amazing in any type of sandwich, and we are very fond of them on hotdogs with our bbq sauce. And in any tuna salad they are simply incredible. But more often then not, we eat them straight out of the jar like most of our customers.
32 oz jar is $25.
Available in summer