Real Recipes From Real Home Cooks ®

eagle mountain tavern bread and butter pickles

Recipe by
Karla Harkins
Saginaw, TX

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.

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

  • 40 lb
    cucumbers, sliced 1/2 inch thick
  • 4 lb
    sweet yellow onions, sliced thinly
  • 1 lb
    jalapenos, fresh, julienned
  • 1 1/2 c
    kosher salt
  • 15 c
    white vinegar
  • 15 c
    apple cider vinegar
  • 20 c
  • 3/4 c
    mustard seed
  • 4 Tbsp
    crushed red pepper flakes
  • 5 Tbsp
    celery seed
  • 9 stick
    cinnamon sticks
  • 4 Tbsp
    ground allspice berries
  • 40 clove
    whole cloves

How To Make eagle mountain tavern bread and butter pickles

  • 1
    Mix 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.
  • 2
    Remove from refrigerator and drain cucumber and onion thoroughly. Rinse and drain again.
  • 3
    In a saucepan combine sugar, vinegar and spices. Bring to a.boil.
  • 4
    Once 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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