Crispy Bread And Butter Pickles

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a large, non-reactive bowl, combine the sliced cucumbers, white onion, and green bell pepper.

   Ongeveer 5 min

   Tip van de kok: A glass or ceramic bowl works best to prevent any reaction with the salt and vinegar.

2. 2

   Sprinkle the coarse salt over the vegetables and toss gently to distribute it evenly.

   Ongeveer 1 min

3. 3

   Cover the vegetable mixture completely with the ice cubes.

   Ongeveer 2 min

4. 4

   Let the bowl stand at room temperature for 3 hours. The salt and ice will draw excess water from the vegetables, which helps keep them crisp.

   Ongeveer 3 uur

5. 5

   Transfer the vegetables to a colander and drain them thoroughly. Do not rinse them.

   Ongeveer 5 min

   Tip van de kok: Gently press on the vegetables to remove as much liquid as possible.

6. 6

   While the vegetables drain, combine the apple cider vinegar, granulated sugar, mustard seed, celery seed, ground turmeric, and minced garlic in a medium pot.

   Ongeveer 2 min

7. 7

   Bring the brine mixture to a boil over medium-high heat, stirring occasionally until the sugar has completely dissolved.

   Ongeveer 5 min

8. 8

   Add the drained vegetables to the hot brine in the pot.

   Ongeveer 1 min

9. 9

   Heat the mixture just until it returns to a simmer. Cook for about 1 minute, ensuring the pickles are heated through but still firm.

   Ongeveer 2 min

   Tip van de kok: Be careful not to overcook, as this will result in soft pickles.

10. 10

    Carefully pack the hot pickles and brine into clean jars, leaving about a 1/2-inch of headspace at the top.

    Ongeveer 5 min

    Tip van de kok: Use sterilized jars if you plan on long-term storage.

11. 11

    Seal the jars tightly and let them cool to room temperature before transferring to the refrigerator. For best flavor, allow the pickles to cure for at least 24 hours before serving.