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Mr. Jim's Spicy Bread & Butter Pickles
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A picture of Mr. Jim's Spicy Bread & Butter Pickles.

Mr. Jim's Spicy Bread & Butter Pickles

King-Crimson
King-Crimson @King_Crimson

The brown sugar gives these B&B's a bold flavor and the red pepper gives them a nice little kick. They have a good flavor as soon as they are cooled but the flavors will deepen if allowed to sit for 24 hours. I am told they will keep for about a month in the refrigerator, but I have never had a jar that lasted that long.

The brown sugar gives these B&B's a bold flavor and the red pepper gives them a nice little kick. They have a good flavor as soon as they are cooled but the flavors will deepen if allowed to sit for 24 hours. I am told they will keep for about a month in the refrigerator, but I have never had a jar that lasted that long.

Read more

Mr. Jim's Spicy Bread & Butter Pickles

King-Crimson
King-Crimson @King_Crimson

The brown sugar gives these B&B's a bold flavor and the red pepper gives them a nice little kick. They have a good flavor as soon as they are cooled but the flavors will deepen if allowed to sit for 24 hours. I am told they will keep for about a month in the refrigerator, but I have never had a jar that lasted that long.

The brown sugar gives these B&B's a bold flavor and the red pepper gives them a nice little kick. They have a good flavor as soon as they are cooled but the flavors will deepen if allowed to sit for 24 hours. I am told they will keep for about a month in the refrigerator, but I have never had a jar that lasted that long.

Read more
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Ingredients

  1. 3 Poundspickling cucumbers (kirbys less than 5 inches long)
  2. 1large or 2 medium onions (about a pound)
  3. 3 Tablespoonskosher salt
  4. 1 Teaspooncelery seeds
  5. 1 Teaspoonground turmeric
  6. 1 Tablespoonyellow mustard seeds
  7. 1/4 Teaspoonground allspice
  8. 3 Cupsapple cider vinegar
  9. 2-1/2 Cupsdark brown sugar
  10. 1 Tablespoonred pepper flakes
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Steps

  1. 1

    Trim and discard the blossom ends of the cucumbers, then peel the onions and cut both into rounds that are about 1/4 inch thick. In a nonreactive bowl, toss them with the salt and then cover and refrigerate for 1 to 2 hours. Drain well, rinse, and drain well again. Set the onions and cucumbers aside.

  2. 2

    In a nonreactive pot, combine all the remaining ingredients and bring to a boil over high heat, stirring once or twice to dissolve the brown sugar. Reduce the heat to low, simmer for 3 minutes. Pour the liquid over the cucumbers and onions. The cucumbers should be covered in the liquid.

  3. 3

    Allow to cook to room temperature, then cover and refrigerate or pack in jars and refrigerate.

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King-Crimson
King-Crimson @King_Crimson
on February 26, 2019 05:37
Hi, after taking a 3 year break from Cookpad I am back. I'm glad I didn't delete my account. I am looking forward to adding some more family recipes and trying some of yours.
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