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|150 servings per container|
|Serving Size: 0.25 tsp (1 g)|
|Calories from Fat||0|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||0 g (0%)|
|Saturated Fat||0 g (0%)|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)|
|Sodium||320 mg (13%)|
|Total Carbohydrate||0 g (0%)|
|Dietary Fiber||0 g (0%)|
Create bread & butter pickles. All natural. Enhance your fresh pickling cucumbers. Makes 7 quarts. Canning made easy! If you love to share nature's bounty, you'll find a friend in Mrs. Wages. A full-flavored family of easy mixes to enhance the fresh taste of your favorite foods - and that'll bring a smile to the people you care about! For more recipes and tips, plus the Mrs. Wages Canning Guide offer visit mrswages.com.
Salt, Spice, Maltodextrin, Onion, Spice Extractives, Citric Acid.
Makes 7 Quarts: 9-11 lbs pickling cucumbers (about 50 - 3 to 4 inches); 6-3/4 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 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 1/2-inch of headspace. Evenly divide hot pickling liquid among the packed jars, leaving 1/2-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 (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), quarts 10 minutes (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), in a 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.
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