AB'S B AND B'S
Provided by Alton Brown
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine onion and cucumber slices in a clean spring-top jar.
- Combine the remaining ingredients in a non-reactive saucepan and bring to a boil. Simmer for 4 full minutes to wake up the flavors of the spices.
- Slowly pour the hot pickling liquid over the onion and cucumber slice, completely filling the jar. Allow the pickles to cool to room temperature before topping off with any remaining pickling liquid. Refrigerate.
- Refrigerate the pickles for a week to ripen. They will keep for about 2 months in the refrigerator.
DILL PICKLES
Make your own dill pickles at home with Alton Brown's easy recipe from Good Eats on Food Network.
Provided by Alton Brown
Time P10DT15m
Yield 3 pounds pickles
Number Of Ingredients 8
Steps:
- Combine the salt and water in a pitcher and stir until the salt has dissolved.
- Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
- Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
- Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
- The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.
BREAD AND BUTTER PICKLES II
These are the best bread and butter pickles I have ever had!! And I have been looking for a long time. I guarantee you'll love them! This recipe makes a lot, so get ready to crunch. Enjoy!
Provided by David
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 4h30m
Yield 50
Number Of Ingredients 11
Steps:
- In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
- In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
- Drain any liquid from the cucumber mixture. Stir the cucumber mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
- Transfer to sterile containers. Seal and chill in the refrigerator until serving.
Nutrition Facts : Calories 104.8 calories, Carbohydrate 25.6 g, Fat 0.3 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 937.7 mg, Sugar 22.4 g
ALTON BROWN'S BREAD AND BUTTER PICKLES
very good tasting b and b's very simple to make always a good recipe to have around during cucumber harvest time i double or triple this recipe every time
Provided by bmiene
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- combine onion cucumber slices in a clean ait tight jar or container.
- combine the remaining ingredients in a non reactive sauce pan and bring to a boil simmer for 4 minutes to wake up the flavors of the spices.
- slowly pour the hot pickling liquid over the onions and cucumber slices completely filling the jar
- allow the pickles to cool to room temperature beforetopping off with any remaining pickling liquid the refridgerate.
Nutrition Facts : Calories 334.1, Fat 0.4, SaturatedFat 0.1, Sodium 46, Carbohydrate 82.6, Fiber 1.1, Sugar 78.2, Protein 1.3
HOMEMADE BREAD AND BUTTER PICKLES
Provided by Tyler Florence
Categories side-dish
Time 3h25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Wash cucumbers, slice into 1/4-inch thick rounds, and place in a heated, sterilized mason jar with horseradish and fresh dill weed.
- Set a large pot over medium heat and add vinegar, sugar, water, garlic and pickling spices. Bring the brine to a boil then pour over cucumbers and horseradish in still-hot mason jar and seal lid. Allow to cool to room temperature before refrigerating. You can serve once chilled, but for best flavor serve after the pickles have been left overnight.
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AB'S B&BS (BREAD AND BUTTER PICKLES) RECIPE - ALTON BROWN
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- Combine everything else in a 2-quart saucepan and bring to a boil. Drop the heat and simmer for 4 full minutes.
- Slowly pour the hot pickling liquid over the onion and cucumber slices, completely filling the jar. A large ladle is a good tool for the job.
- Cool to room temperature before topping off with any remaining pickle (that is, the liquid) and sealing the jar.
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