Joy Of Cooking Bread And Butter Pickles

Jamie Oliver Bread And Butter Pickles is crafted with pounds of fresh pickling cucumbers, of thinly sliced white or yellow onions, and a blend of flavorful spices. This straightforward recipe demands a mere 4 hours of prep, culminating in a delightful treat that can be stored for up to a year.

More Joy Of Cooking Recipe:

• Joy Of Cooking Pickle Recipe
• Joy Of Cooking Pickled Beets Recipe
• Joy Of Cooking Cucumber Salad

💚 Why You’ll Love This Bread And Butter Pickles Recipe:

• Flavor Explosion: The pickling spices create a symphony of taste.
• Effortless Prep: Simple steps for a quick homemade delight.
• Versatile Delight: Perfect for sandwiches, salads, or as a tangy side.
• Homemade Happiness: Experience the joy of crafting your own pickles.

❓ What Is Jamie Oliver Bread And Butter Pickles Recipe?

Jamie Oliver Bread And Butter Pickles are crafted from fresh pickling cucumbers, onions, and a medley of pickling spices. This delightful recipe requires minimal effort, resulting in a classic, homemade treat.

🥒 Jamie Oliver Bread And Butter Pickles Ingredients

• 2 1/2 pounds pickling cucumbers, fresh from the market
• 1/4 cup pickling salt (see recipe note)
• 1 pound white or yellow onions, thinly sliced
• 1 1/4 cups white distilled vinegar (5% acidity)
• 1 cup apple cider vinegar (5% acidity)
• 2 1/4 cups sugar

Pickling spices:

• 1 tablespoon mustard seeds
• 1 teaspoon crushed red pepper flakes
• 3/4 teaspoon celery seeds
• 1 inch cinnamon stick
• 6 allspice berries plus a pinch of ground allspice
• 6 whole cloves plus a pinch of ground cloves
• 1/2 teaspoon ground turmeric

🥫 How To Make Jamie Oliver Bread And Butter Pickles

Rinse and slice the cucumbers:

1. Scrub the cucumbers to get rid of any dirt that might be stuck to the ribs as you rinse them. 
2. Cut the ends off about 1/8 inch and throw them away. Put the cucumbers in a big bowl and cut them into slices that are 1/4 inch thick.

Salt, chill, and drain the cucumber slices:

1. Put in the pickle salt and the sliced onions. For the salt to cover all the cucumber slices, mix them together. 
2. Put a clean, thin tea towel (not terry cloth) over it. Add a few inches of ice to cover.
3. Put it in the fridge for 4 hours to get cold. Throw away the ice. After giving the cucumber and onion slices a good rinse, drain them. Drain and rinse again.

Heat the jars:

1. You will need to heat your canning jars in a hot water bath after canning if you want to keep your pickles out of the fridge for a long time.
2. Put the empty jars on a metal rack in a big 16-quart canning pot to heat them up for canning. 
3. Jars shouldn’t sit on the pot’s bottom; they should rest on a rack inside. Put warm water in the jars until they are at least an inch above the top. Then, bring the water to a boil. Turn the heat down to warm to keep the jars hot and ready to can. 
4. Use hot soapy water to clean the lids.

Make the pickling syrup:

1. All of the pickling herbs (but not the salt) should be put in a 4 or 6-quart pot. 
2. Bring up the temperature. After the sugar has broken down, add the onion and cucumber slices. 
3. Bring back up to a boil. As soon as the syrup starts to boil again, put the cucumbers and onions into the hot jars using a sliding spoon.

Pack the jars, add the pickling syrup:

1. Fill the jars with cucumbers and onions up to an inch from the top. Then, fill them up to 1/2 inch from the top with hot vinegar sugar syrup.
2. Use a paper towel to clean the rim. Cover the jar with a clean, dry lid. A metal screw band will hold it in place. Do it again with the other jars.

Process in a hot water bath:

1. Pickles should be processed in a hot water bath before being put away outside of the fridge.
2. In the same canning pot with hot water, put the jars that have been filled back in. Not less than an inch of water should be above the jars’ tops.
3. As soon as it starts to boil, keep it going for 15 minutes. You can use tongs or jar lifts to take the jars out of the pot.
4. You can change your working time by following these steps if you live more than 1,000 feet above sea level.

Let cool and store:

1. Wait until it’s cool enough to touch. The lids of the jars should pop when they close. If the lid doesn’t fit right, don’t put the jar anywhere but in the fridge.
2. Putting bread and butter pickles in the right way can keep them fresh for up to a year in a cool, dark place, like a cupboard. Opened jars should be kept in the fridge and used within 3 months.
3. If you didn’t use a water bath to can the food, put the cooled jars in the fridge right away and eat them within 3 months.

💭 Recipe Tips:

• Freshness Matters: Select the freshest pickling cucumbers for a crisp texture.
• Thorough Scrubbing: Ensure thorough scrubbing of cucumbers to remove any dirt.
• Ice Bath Magic: Use a clean tea towel and ice to chill cucumber slices for a refreshing crunch.

🌮 What To Serve With Bread And Butter Pickles?

You can serve Bread And Butter Pickles with Classic Sandwiches ,Grilled Meats ,Charcuterie Boards,Wraps and Rolls ,Picnic Essentials,Snack Platters,Homemade Tacos.

🎚 How To Store Leftovers Bread And Butter Pickles?

• In the fridge: Keep Leftovers Bread And Butter Pickles in the fridge for up to 3 months.
• In the freezer: Store Leftovers Bread And Butter Pickles for 3 months.

🥵 How To Reheat Leftovers Bread And Butter Pickles?

• In the oven: Reheat Leftovers Bread And Butter Pickles in the oven, for 4 minutes.
• In the microwave: Quickly warm Leftovers Bread And Butter Pickles in the microwave for 1 minutes.
• In the air-fryer: Leftovers Bread And Butter Pickles can be reheted for 2 minutes.

FAQ’S:

More Joy Of Cooking Recipe:

• Joy Of Cooking Lasagna
• Joy Of Cooking Swiss Steak Recipe
• Joy Of Cooking Cornbread Tamale Pie

Jamie Oliver Bread And Butter Pickles Nutrition Fact:

• Calories: 95
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 633mg
• Total Carbohydrate: 23g
• Dietary Fiber: 1g
• Total Sugars: 20g
• Protein: 1g
• Calcium: 17mg
• Iron 0mg
• Potassium: 116mg