eagle mountain tavern bread and butter pickles
This is obviously a commercial recipe. This is from a restaurant that is close to my house. They are delicious, they put some on the plates that go out. They also sell an appetizer of pickles for $5.00.
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prep time
1 Hr 30 Min
cook time
30 Min
method
Canning/Preserving
yield
60 serving(s)
Ingredients
- 40 pounds cucumbers, sliced 1/2 inch thick
- 4 pounds sweet yellow onions, sliced thinly
- 1 pound jalapenos, fresh, julienned
- 1 1/2 cups kosher salt
- 15 cups white vinegar
- 15 cups apple cider vinegar
- 20 cups sugar
- 3/4 cup mustard seed
- 4 tablespoons crushed red pepper flakes
- 5 tablespoons celery seed
- 9 sticks cinnamon sticks
- 4 tablespoons ground allspice berries
- 40 cloves whole cloves
How To Make eagle mountain tavern bread and butter pickles
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Step 1Mix cucumbers, onions and pickling salt and stir so the salt is well distributed. Cover with clean towel. Cover with 2 inches of ice. Put in the refrigerator and let set 2 hours.
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Step 2Remove from refrigerator and drain cucumber and onion thoroughly. Rinse and drain again.
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Step 3In a saucepan combine sugar, vinegar and spices. Bring to a.boil.
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Step 4Once the sugar has dissolved pour over cucumbers and onions with jalapenos added. Store the pickles in the refrigerator. Let set for 3 days before eating.
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