Food Wishes delicious with ham.. nom nom. But I gotta ask you a question please.. Why didn’t my dill pickles get crunchy. ?? All that work, it was fun tho, and they are mushy pickles. Any advice you can offer up to remedy this? Or what can I do with the mushy pickles? Relish? But they are mushy??Oh please I need help with this.. 🙏
Last week, July 26, 2021, I entered my (Your) pickles in the county fair. We got 2nd place from over 600 entries. That makes these pickles AWARD WINNING and me an AWARD WINNING CANNER. Thanks Chef John!
@@Zoey2308 I made this recipe and found them delicious. Then I made them again and canned them. I used purchased cuc's from FL before ours came in. They sat on the shelf for about a month, still delicious. When ours came in, I made 32 pints, I use them in my pimento cheese. I opened the last jar in March and they had gotten a lot softer. This year I will add pickle crisp. Just in case you wanted to can some.
True! Not sure about bread and butter + pickles, but good sourdough bread with mayo + pickles make great sandwiches! Bread is easy to make, as nearly every pro home cook learned in 2020 ;) Mayo might require a decent mixer or blender, otherwise, it is a bit of work. Sandwich made from scratch! ;)
@@brokenbone9518 I can’t laugh ... reinvented the salad "Don Cossack" ... In about 100 years, it will come to the Russian pickle .... apparently okroshka and olivier never came to the chef ...
Those turned out amazing! I used 2 large English cucumbers and sliced them by hand. The ideal tool for salting is a lettuce spinner. Its basket makes draining and rinsing a breeze and removing excess water couldn't be easier. I used 1 cup sugar and 1 cup brown sugar, like my mom used to do. That recipe is a keeper. After all, I am the Don Rickles of my bread and butter pickles. Thanks, Chef John.
Cut the brown sugar and replace with 2/3 cup white sugar and 1/3 cup dark corn syrup/sorghum syrup/molasses. Adds some very nice caramelized bitterness to cut through the sweetness, and plus then you don't have to keep brown sugar in the pantry anymore. That substitution will work for basically anything you're using brown sugar for.
I used this recipe to be creative at my job using fresh ingredients instead of canned. And I impressed my executive chef. He was wowed and tells me I am the only one out of his employees that he can see that has the passion for food just by using fresh ingredients. Thank you John!
Wow, AWESOME! Made these today using the same cukes. Subbed ground all spice for the cloves and mini red & yellow sweet peppers for the hot pepper. Added extra garlic and increased the brine volume by 50%. I would TOTALLY eat this on a bread & butter sandwich sans nothing else. DELICIOUS. Now I just need to make more. Thank you for sharing!!!
I have 2 of those slicer things.. but not one of them has a ripple slicer attachment, which is waht I wanted to do with the pickles I just made.. what a bummer :-(
Very interesting commentary with the recipe. My grandparents lived through the depression. There may have been time my grandfather's family did not even have pickles for their sandwiches. He used to joke about the "Oh for goodness sakes" sandwich which was just two pieces of bread. He said they would just say, "Oh, for goodness sakes" and eat their bread sandwich. He also sometimes called that a "jam" sandwich because it was just two pieces of bread jammed together. Maybe times are not quite so hard today as we tend to think they are...
I remember the fifties, and two classmates in particular, one of whom ate ketchup sandwiches while the other had lard sprinkled with sugar. Both enjoyed two pieces of homemade bread. I was considered "rich" after they saw my egg salad sandwich one day. Twenty-some years later several of my middle school students, seeing my favorite egg salad sandwich asked me if I was poor.
My great-grandma was famous for her bean sandwiches. They are made in a similar fashion to egg salad sandwiches (cooked and mashed beans, mayo, relish, salt, pepper, etc.) They were a frequent request of all her great-grandchildren, and very good. I myself have eaten many, many "gourmet veggie" sandwiches when we couldn't afford meat (all veg. normally on sandwiches, mustard, mayo, salt and pepper).
lol! when i was a kid there were 9 of us kids and we were poor. since i was the smallest in size i got the fried chicken wing and the neck while my BIGGER sisters got the good parts. my mother would usually fry 2 chickens at a time. i was hungry all the time...but you know... i think it humbled me. i think we all take a little less and leave some for the hungry. that's a really funny story!!
He didn’t mean you’d get depressed. He was talking about how they were MADE during the depression. Like the one we may soon be entering if you let the Maggats rule out in the next election. Wake up America. Preferably without Deep regret!! 🇨🇦
I just finished making these. This year is the first time I’ve grown pickle cucumbers. This recipe is spot on and outrageously delicious. I’m in love!.
Starting as a kid in the 1950's, Bread & Butter Pickles have ALWAYS been my favorite pickle !!! I had no idea that they're so easy to make at home. Thanks Lot !!! ❤
I just finished making these and I was worried they would end up too salty after leaving my cucumbers and onions in the salt for three hours, but they turned out great! Even right after cooling they have the classic flavour and texture. This recipe yields better pickles than what I've found in stores and once I make it a few more times to spread out the cost of spices and pickling salt, much cheaper too! I highly recommend it. Easy, tasty and a great way to preserve local or homegrown vegetables during the winter. I'm sending my grandma (who was born after the Depression) a jar!
I made these for the first time yesterday. I have an abundance of cucumbers from my garden this year. These pickles are amazing!!! And the onions and peppers are delicious too! 😋
Chef John, first of all I love your dry sense of humor. I tried this recipe and it was totally delicious. Today I decided to make the brine again and I made a fresh bean salad using red kidney beans, White beans, green beans, black beans and some frozen corn. I just tried it while it was cooling down, I couldn’t resist. It is absolutely delicious. Only wish I had some fresh cauliflower, would have added that too. This is my husband’s all time favorite salad. Every recipe I have tried of your I love. Thanks for your videos. 👍
Thanks for the idea of using this brine for "other" lol These should go very well with smoked meats.. Will give other veggies and 'stuff' a try also................... I almost always have a bag of dried mixed beans around.. May give them a soak and see if they might make a good bean salad...
I know I’m late to the party, but I just wanted to thank you for this! I discovered recently that I’m allergic to garlic and onions and I swear the biggest loss with that was pickles. I made some bread & butters that were pretty tasty, but just weren’t quite right and I haven’t found a recipe that looks just right. I’m going to make my bro & I a massive batch of these this weekend (sans onion) with full confidence! You’re the best 💚🙏💚🙏
Love love this pickle recipe!! I now do not curse my summers as a teenager chained with Mother to the stove canning ,pickling,freezeing,and preserving all the fine fruits and vegetables we raised any longer ! I'm the only one in my circle of friends that does this now! They love getting my "food gifts" at the holidays and other special occasions! This activity also saves me alot of$$$$$ on gifts and frustration shopping!!! Keep up your precious videos ! Very entertaining!!!
Hi Chef John. I love your narration and recipes. I am a 4th. generation Australian of German descent , and recall both my Gran and Mother picklering away in past years. We are in COVID shut here ,so I spend my time trying out your splendid recipes which are excellent. Nothing like eating pickles with good chilled beer.
Pickle crisp is the now recommended method, add the amount per size of jar as indicated on the label of Pickle Crisp, by Kerr. I buy mine at Walmart, and no rising as required when using lime.
Try pickled herring.Oops,can no longer find Herring so use mackerel instead,cut into small pieces so brine saturates it better.Acceptable Mackerel can be found at 99c stores for $1 per lb in cans.Buy with brine not tomatoe sauce.Feed the tomato sauce to your cats.Theyl freak 4 it.Tuna,Tilapia and Salmon are also picklable.Shrimp if your loaded$$$$
Chef, they were great! And honestly.. our pickle cucumbers never matured.. so we used immature regular cucumbers.. they worked-out just fine ! Thank you for being such a confidence builder!!
Made these to your recipe for first time, won't change anything for the next batch only to make 3x amount, everyone who had these can't wait for me to make more!!!.... Thanks Chef John!!😋😋
I made these pickles and honestly, they are nothing short of amazing! My youngest son swears he doesn't like pickles and a couple of days after making these I walked into the kitchen and he had the jar in one hand, a fork in the other and a smile on his face. I told him he was the Don Rickles of his bread and butter pickles.
Thank you very much, for the video and recipe. I have never heard of Bread and Butter Pickles, and after watching your video, the family decided to give this a go, wow, wow, delicious. So easy to make and straight forward. We used English cucumbers as that was the only cucumbers we could get. I took us about two weeks to finish a 5 litre jar of the pickle we made. Today we went and bought more of the ingredients to make more of the great pickle. We used it on sandwiches, salads. This is a really great pickle. Regards and thank you again.
Just made two batches! Love this recipe, and so pretty in the jars. Almost a shame to have to eat them. :) Now I'm going to have to plant pickling cucumbers! Thank you Chef John
A shame to eat them?! You can always make more! Eating them is why I make them, and why I've turned my garden into a cucumber factory. It's a bit of a minefield finding the right cucumber though. The thinner skinned ones produce a better result, pickling varieties tend to have thicker skins.
I cant answer since im not the mastermind C. J...but in the name of epic mealtime i would give it a go. I could imagine Jim Beam Red Stag..but not sure if it would go well with white vinegar..maybe no vinegar or red wine vinegar. Chef John..any idea/answer?
Dang,i think i've found another calling-Pickling. I did this with my allotment Romanesca Zucchini and Baby Gherkins and slivers of white onion. I am amazed at how delicious,soft and crunchy they taste.Lovely sweet vinegar...i also added a pinch of Turmeric with my Mustard seeds and they were the bomb!
You can also do this with zucchini. It's a great recipe for summertime, when everyone you know is wandering around with shopping bags overflowing with zukes they're trying to get rid of.
You can use zucchini like you would pasta and it's much healthier. I've started using it instead of noodles in my goulash recipe and my family loves it. Also, zucchini muffins/bread is sooo yummy and you can freeze them for later use. They taste *similar* to carrot cake.
This is 2/24/20, up to date. I take the small zucchini, slice up, dice onion, cans of Italian tomatoes-basil and other herbs, worstershire sauce, each quart would be about 1/4 Cup of it. Then slice up polish sausage. Cook that up or put in uncooked to can 7 quarts. It will cook in the jars. I have some years back, still good. I need to start canning some more. You can add a pinch of sugar to get rid of the acidness of the tomatoes if you like.
The real reason I subscribed is because that damn voice of yours is incredibly soothing
10 лет назад
Soothing? Good joke. It's so obnoxious that if it weren't for how good the food looks/turns out and how good of a tutorial these are, I'd never have my cursor anywhere near this channel's subscribe button.
Monsieurr Claw Yeah, don't get me wrong, his voice is definitely interesting and I actually would enjoy it if he didn't force it to be at this level of ridiculousness. Some videos his commentary is amazing, but then there's videos like this one in particular where there's an abnormal amount of sentences that sound like questions but aren't, or sentences that sound cut off because of how he fluctuates his pitch. I would honestly enjoy his commentary if he didn't try so hard.
I've used it for onions and chilies separately, but I left out the turmeric and toned down the sugar for both. They turned out great. Especially when I added extra mustard seeds and pepper to the onions.
Someone recently asked me to pickle up a jar of cauliflour for them which i'd never heard of let alone tasted. I was very impressed with how they turned out. No way to really describe it, just one of those unique things to come across. Her recipe she asked me to use is on the allrecipes site, listed as Hungarian Hot and spicy pickled cauliflower (I omitted most of the heat for her.
OMG, this was the perfect recipe for our garden cucumbers....I'm on my 4th batch.....and I don't even like pickles but these are just so delicious I can't stop picking up one or two every time I open the fridge. Instead of using the peppers in the recipe I used our garden's pimentos. Thxs for another great recipe. My neighbors are loving them.
limelyx Matter of taste..millions of people like choclate..i dont..many like fish..i dont..many like salty stuff..i do..pickled cucumber are just awesome--sweet sour (hot) awesomness on a sandwich...cream cheese and pickles..om nom nom. Still a stupid question..why is it delicious? Because you like it =)
I made these and used regular plain table salt - and it worked just fine. Salt is salt, pretty much. Sea salt and Himalayan rock salt have more nutrients, but are still just sodium chloride. If I want my salt blessed then I will perform a ritual upon it myself - and save $$ by doing it myself.
Given a choice I typically use pink Himalayan rock salt, or Sea salt. I am not sure of the veracity regarding the iodine having enough of a taste to give pickles an off flavor - especially if a sufficient amount of other seasonings are added to the mix. I go heavy handed on the spices, *heavy* garlic, sometimes diced or sliced ginger, hot peppers, etc. Ergo I have no need to worry if there is any off flavor due to using salt with iodine.
Ash Jackson Yes you are probably right about the off flavor being masked by the other flavors though it can impart a bitter flavor. I just wanted to clarify your statement that "salt is salt" because most table salts do contain iodine, unless otherwise labeled, which is NOT recommended for pickling according to PSU College of agriculture website as it will cause discoloring, spotting, and darkening of the vegetables. extension.psu.edu/food/preservation/news/2012/types-of-salt-and-salt-substitutes-in-canningAlso, most recipes I've read for pickling recommend not using Iodized table salt. But, I am glad you have not had a problem using iodized table salt for your pickling recipes.
Have you tried it with standard table salt, or Himalayan pink salt? If not please do and get back with me on the results. I have made these, and numerous other forms of pickles, both with plain table salt and with Himalayan pink salt - and they come out fine. Bless your own salt and save some $$$.
I made this recipe and it taste fantastic!!! Have tried 4 other recipe but this one works amazing for my family. Everyone loves it!! Thank you for sharing this recipe ❤️❤️❤️
excellent video ! shows just how easy these are to make and dispels those fears of trying something new ! If you get overrun with cukes , just pick them before getting too big. You can use any type of cuke trying to use the smaller ones.
Daphnie Tudor i was wondering about that. We don’t have kosher salt in my country and when I googled recipes for pickles in my language it says nothing about any special kind of salt, so I gather I can use regular salt ..
@@malina1239 Either salt will work great. In USA, table salt has Iodine in it, that will make any canned foods mushy over time. I have made a variation of these pickles for 30 years, but these are wonderful.
I just looked at this video after searching for a bread and butter pickle recipe...we have a bounty of cucumbers from the garden. I'm definitely going to try this recipe!
Chef John, we just made our 4th batch using your method. About 5 litres in total volume. The family just loves the pickles. They very popular. So easy to make. 🙂
Chef, no kidding i have made these pickles over 20 times. Nobody else eats them, just me. They never even make it to the table. I just get a fork, go to the fridge, open the jar and eat 10-12-14 of them. I have tweaked the recipe many times but i just made more and its back to the original versions. They simple are the bomb. Thanks, Tom
