How to Make Bread & Butter Pickles
In his American Classics series, cooking guru Scott Peacock offers the inside scoop on making the ideal bread and butter pickles.
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American Classics: Bread & Butter Pickles
Crisp, mildly sweet, and deliciously sour, perfect pickles invigorate and excite the palate. On the following slides, Scott Peacock offers insider tips on making the perfect pickles.
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Select Stellar Pickling Cucumbers
"For best-tasting pickles, use unwaxed pickling cucumbers," says Scott. "Choose only those that are vibrant green, firm, and blemish-free."
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Add the Right Salt
"Kosher or pickling salt is the best," says Scott. "Table salt can discolor the pickles and make the brine cloudy."
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Prepare the Syrup
"Make the pickling syrup while the cucumbers are on ice, allowing time for the spices to release their flavor into the liquid," says Scott.
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Strain the Syrup
"I like to filter the syrup so there are no spices clinging to pickles," says Scott. To remove the spices, strain syrup through a sieve lined with a double layer of cheesecloth.
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Heat Cucumbers & Pickling Syrup
"Bring just to boiling, stirring occasionally and taking care to cook the cucumbers as little as possible," says Scott.
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Spoon Pickles in Jars
Fill sterilized jars with pickles then ladle hot syrup to cover. Use a damp cloth to wipe jar rims before sealing.
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