Alton Browns Bread And Butter Pickles Food

AB'S B&BS (BREAD AND BUTTER PICKLES)

Steps:

• Combine the onion and cucumber slices in a clean, 1-quart spring-top jar.
• 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.
• Refrigerate for 1 week before serving and finish them within 2 months. Remember that these pickles are not actually preserved, so they need to be kept refrigerated.

ALTON BROWN'S BREAD AND BUTTER PICKLES

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.

AB'S B AND B'S

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.

EASY BREAD AND BUTTER PICKLES

Steps:

• Soak pickles in cold water in refrigerator over night.
• Wipe dry.
• Slice pickles and put back in jar.
• Combine sugar, vinegar, cloves, and celery seed in a saucepan.
• Bring to a boil and simmer 15 minutes.
• Pour hot syrup over pickles.
• Replace top.
• Turn upside down for 12 hours.

CLASSIC BREAD AND BUTTER PICKLES

Steps:

• In a large bowl, toss cucumbers, onions, and salt.
• Transfer mixture to a large colander, alternating layers with crushed ice, finishing with ice on top.
• Weight with a heavy plate and chill overnight, up to 24 hours.
• Meanwhile, in a large nonreactive saucepan, combine sugar, vinegar, mustard seeds, celery seeds, and ginger; bring to a boil, then reduce heat and simmer, uncovered, 3 minutes.
• Remove from heat, cool, cover, and refrigerate until cucumber mixture is ready.
• Remove any unmelted ice from cucumbers and transfer to a nonreactive Dutch oven.
• Strain liquid through a sieve, lined with cheesecloth, over cucumbers.
• Heat cucumbers to a low boil, stirring occasionally; remove from heat.
• Spoon cucumbers into sterilized pint sized canning jars.
• Pour syrup over cucumbers to cover, leaving 1/2 inch head space.
• Wipe jar rims with a damp cloth, put on lids and bands.
• Invert jars, until cooled, to seal; store in refrigerator.

BREAD AND BUTTER PICKLES

Steps:

• Prepare Ball brand or Kerr brand jars and closures according to instructions.
• Wash cucumbers and remove 1/16 inch from blossom end.
• Cut into 1/4 inch slices and measure 10 cups.
• Combine cucumber slices, onion slices, salt and water in a large bowl.
• Mix well.
• Cover and let stand for 2 hours.
• In a 6- to 8 quart saucepan, combine vinegar and remaining ingredients.
• Bring to a boil, stirring occasionally.
• Drain vegetables; rinse; drain again.
• Add vegetables to vinegar mixture and return to a boil.
• Pack hot pickles and liquid into hot jars, leaving 1/4 inch headspace.
• Remove air bubbles with a nonmetallic spatula.
• Wipe jar rim clean.
• Place new lids on jars with sealing compound next to glass.
• Screw bands down evenly and firmly just until a point of resistance is met- fingertip tight.
• Process 10 minutes in a boiling water canner.