eagle mountain tavern bread and butter pickles
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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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yield
60 serving(s)
prep time
1 Hr 30 Min
cook time
30 Min
method
Canning/Preserving
Ingredients For eagle mountain tavern bread and butter pickles
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40 lbcucumbers, sliced 1/2 inch thick
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4 lbsweet yellow onions, sliced thinly
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1 lbjalapenos, fresh, julienned
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1 1/2 ckosher salt
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15 cwhite vinegar
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15 capple cider vinegar
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20 csugar
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3/4 cmustard seed
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4 Tbspcrushed red pepper flakes
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5 Tbspcelery seed
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9 stickcinnamon sticks
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4 Tbspground allspice berries
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40 clovewhole cloves
How To Make eagle mountain tavern bread and butter pickles
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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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2Remove from refrigerator and drain cucumber and onion thoroughly. Rinse and drain again.
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3In a saucepan combine sugar, vinegar and spices. Bring to a.boil.
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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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