Everyone loves the bread and butter pickles. A standard recipe for them is fine.
The trick is to brine the cucumbers beforehand. You HAVE to cut the bloom end from the cucumbers right away. That end contains an enzyme that causes the cucumber to go soft.
I put 2.5 gallons of water in a bucket with 2 cups sea salt. Then I store the cucumbers with both ends cut off in that brine in a refrigerator. They can stay in the brine for up to 10 days. That way you can save up to do big batches.
Lastly, add 1/4 teaspoon ‘pickle crisp’ per quart jar of your pickles.
Doing all of this gives you very crispy pickles. The texture makes a great pickle. The best recipe with a soggy pickle is still a bad pickle.
Do you have a favorite recipe? Still trying to find one I really like.
Everyone loves the bread and butter pickles. A standard recipe for them is fine.
The trick is to brine the cucumbers beforehand. You HAVE to cut the bloom end from the cucumbers right away. That end contains an enzyme that causes the cucumber to go soft.
I put 2.5 gallons of water in a bucket with 2 cups sea salt. Then I store the cucumbers with both ends cut off in that brine in a refrigerator. They can stay in the brine for up to 10 days. That way you can save up to do big batches.
Lastly, add 1/4 teaspoon ‘pickle crisp’ per quart jar of your pickles.
Doing all of this gives you very crispy pickles. The texture makes a great pickle. The best recipe with a soggy pickle is still a bad pickle.
Thank you for listening to my Ted-Talk.