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Pickles. Yes. I love pickled vegetables… not sure why but it is so
delicious xD
The real reason I subscribed is because that damn voice of yours is
incredibly soothing
Chef John, can I use the same technique to pickle ANYTHING? Well…
Anything edible, I guess. Other vegetables?
i hate pickles but still enjoyed the video :)
added a ton of kosher salt, had a salt sandwich
Can someone explain to me why they sell pickling salt at hardware stores?
is it for melting snow?? sounds weird to me.
i’m tempted to try this but i’m not sure if it’s worth the time and effort.
they sell those pickles everywhere where i live and they’re pretty cheap
too. Do these home made ones really taste that different?
Why do you say regular salt won’t work for this? I’m not sure you guys have
some kind of different additives to salt than in Germany, but I’ve seen
iodized table salt used numerous times and it always worked.
Can you show us how to make kosher dill pickles!!!
this is a real life shock to me. i always thought pickle was a pickle and
cucumber was a cucumber never knew they were the same thing…
*Bread & Butter Pickles – One of the Great Depression’s Greatest Hits*
*By Chef John | Tuesday, August 26, 2014*
http://foodwishes.blogspot.com/2014/08/bread-butter-pickles-one-of-great.html
During the Great Depression, sandwiches weren’t quite what they are today.
Forget about choice of aioli, or did you want roast tri tip or smoked
turkey; back then it was more like, “Did you want cucumbers in your
sandwich, or nothing in your sandwich?” Okay, cucumbers it is.
At the end of summer, the excess “cuc” crop was sliced, salted, pickled,
and put up in jars for the cold, lean months ahead. If you thought summer
Depression-era sandwiches sucked, it was much worse in winter, when you
couldn’t even find a bland vegetable to slap between your slices of
buttered bread.
I can just imagine what a treat it must have been to fill a sandwich with
these sweet crunchy coins, or “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. Happily, times are a bit better now, and we
only make these because they taste really good.
So, make a batch, experience a little piece of American culinary history,
and as you’re tossing them on that burger, think back to what those days
must have been like. I mean, especially with no YouTube! I hope you give
these bread & butter pickles a try soon. Enjoy!
*Ingredients for about 2 pints:*
2 lbs pickling or other firm, little cucumbers
1/2 yellow onion, sliced
2 red jalapeno pepper, sliced
3 tbsp kosher salt
2 cups sugar
2 cups white distilled vinegar
1/4 cup water
1 tbsp mustard seeds
1 teaspoon celery seeds
1/8 tsp ground cloves
1/2 teaspoon turmeric
1 tsp black peppercorns
2 cloves garlic, sliced
Russians are SOOOO better at this.
Chef John, please show us how to make kimchi!
We love bread n’ butter pickles here in the South. I always wanted to make
some but was too lazy too look for a recipe. Now, I don’t HAVE to
look!…and can STILL be lazy! Thanks Chef John! :D
Not being a smartass Chef John… just genuinely curious. I’m pretty sure
they didn’t have much access to refrigerators in Depression era USA… so
let the salted cucumbers rest 2 hours at room temperature would be all
right?
These were my grandfather’s favorite as they are now mine. Thanks for the
recipe and the addition of turmeric. Who knew? Blessings ChefMike
To make sure you make enough brine, pack the pickles in the jars, add
water, then remove the water and measure the volume.