bread and butter

Use a really crunchy cucumber to start. Either Persian or Japanese cucumbers. Or a good English cucumber if you can&#039;t find the other varieties. Personally, we rarely find good, crunchy &quot;Pickling&quot; cucumbers so we always pass on using them. But if you find or grow nice ones, they&#039;d work great too. We let the cucumber slices sit out overnight covered in paper towels after salting them to help them dry out a bit more and develop a nice crunch. They may look a little too dried out in the morning, but when you add them to the vinegar mixture, they will re-hydrate perfectly. If you are pressed for time you can skip the overnight drying, but your pickles won&#039;t have the same crunch. Feel free to adjust the sugar to your preferred sweetness. We&#039;ve made it anywhere from 3/4 cup of sugar to 1 1/2 cups and have had people prefer it one each end of the sweetness spectrum.Makes about 6 cups of pickles.

Bread and Butter Pickles Recipe

cucumbers

onion

kosher salt (or sea salt)

white vinegar

water

sugar

mustard seeds

celery seeds

tumeric

Place the cucumbers and onions in a colander resting in a large bowl or in the sink. Toss with the salt and let stand for 1-2 hours (the cucumbers will release a lot of water during salting).

Rinse the cucumbers and onions and then place in a single layer on a couple of sheet pans lined with paper towels. Cover with another layer of paper towels and let dry overnight.

The next day, combine the vinegar, water, sugar, mustard seeds, celery seeds, and turmeric in a large saucepan. Heat to a boil.

Pack your sterilized canning jars with the cucumbers and onions, leaving about 1/2-inch space from the top of the jars. Pour the vinegar mixture over the cucumbers and onions to fill the jars. Seal the jars according to manufacturer&#039;s instructions.

Store in the refrigerator and allow to sit for several days before opening to allow the flavors to fully develop. Best served chilled.

Full Recipe Here 👉  http://whiteonricecouple.com/recipes/bread-butter-pickles/

INGREDIENTS
3 pounds (1.36 kg) crisp cucumbers , sliced 1/4-inch thick
1/2 medium (0.5 ) onion , thinly sliced
1/4 cup (75 g) kosher salt or sea salt
2 cups (480 ml) white vinegar
1/2 cup (120 ml) water
1 cup (200 g) sugar
2 tablespoons (30 ml) mustard seeds
1 teaspoon (5 ml) celery seeds
1 teaspoon (5 ml) tumeric

🖨 Print Full Recipe Here 👉  http://whiteonricecouple.com/recipes/bread-butter-pickles/

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Mediterranean Bread and Butter Pudding

butter

white farmhouse bread (cut in half diagonally)

tomatoes

g California Walnuts

garlic

50 g Parmigiana Reggiano (finely grated)

eggs

milk

basil leaves (shredded)

Preheat the oven to 200oC, gas mark 6. Grease a 2 litre serving dish.

Spread the butter over the bread and set aside.  Place the tomatoes, 75g Walnuts, garlic and cheese in a food processor and pulse to give a coarse crumb.

Beat the eggs and milk in a jug and season.  Place half the bread in the dish, sprinkle over half the tomato crumb and half the basil, pour over half the egg mixture, repeat the layers and sprinkle over the remaining chopped Walnuts, leave to soak for 10-15 minutes.

Bake for 25-30 minutes until golden and set. Serve with a green salad.

Great to use up 3-4 day old white or brown bread.

Cooks tip

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