Chef Johns Bread and Butter Pickles

At the end of summer during the Great Depression the excess cucumber crop was sliced, salted, pickled, and put up in jars for the cold, lean months ahead. I can just imagine what a treat it was to fill a sandwich with these sweet crunchy coins (bread and butter pickles, as they came to be known). I’m sure it was a wonderful break from what must have been a fairly flavorless existence. For longer storage, you can process the pickles in canning jars in a boiling water canner.

Step: 1

Combine cucumbers, onion, and peppers in a bowl; pour kosher salt over the top and stir to coat completely. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, 2 to 4 hours. Rinse cucumber mixture in a colander under cold water until all salt is washed away, 3 to 4 minutes. Drain.

Step: 2

Stir vinegar, sugar, water, garlic, mustard seed, celery seed, peppercorns, turmeric, and ground cloves together in a saucepan; bring to a simmer and cook until brine flavors combine, about 2 minutes. Add cucumber mixture to brine; heat until almost boiling, remove from heat, and cool completely. Transfer to jars and store in the refrigerator.

Per Serving: 38 calories; protein 0.3g; carbohydrates 9.5g; fat 0.1g; sodium 360.8mg.

Deciding stay in and cook your food instead of eat in the evening out is good a step in the right way if you’re focusing on eating healthier. There’s no better way to know precisely what’s happen into the food you’re eat than by making it homemade Mastering the main dish is only half the process , though . And once you’ve perfected your chicken, steak, or fish, that is time to turn your attention to the ever- important side dishes.

A side dish can easily derail your health goals, as sweetness , sodium, fat, and calories can all get than high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that mistakes .