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Tyler
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Joined: 06 Mar 2006
Posts: 12865
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 Posted: Sun May 01, 2011 11:55 am Post subject: Bread and Butter Pickles |
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| I used this recipe except I added jalapenos! They turned out great. Be sure keep them in the fridge. |
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Chef Lefty
Full Grown Flour Bluffian
Joined: 13 Aug 2009
Posts: 4659
Location: The First Sandbar (a.k.a. Flour Bluff)
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| Posted: Mon May 02, 2011 7:48 am Post subject: |
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Well, don't keep us hanging!!
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| Central Scrutinizer wrote: | | I call shenanigans on that one. |
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ccbobber
Full Grown Flour Bluffian
Joined: 21 May 2006
Posts: 2359
Location: The Island
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| Posted: Mon May 02, 2011 9:57 am Post subject: fish |
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what is the recipe??? another Tyler secret recipe?? vlasic bread & butter pickles are available at HEB and pretty darn good with no work involved.
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Tyler
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Tyler
Site Admin
Joined: 06 Mar 2006
Posts: 12865
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| Posted: Mon May 02, 2011 11:13 am Post subject: Re: fish |
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| ccbobber wrote: | | what is the recipe??? another Tyler secret recipe?? vlasic bread & butter pickles are available at HEB and pretty darn good with no work involved. |
HEB Red Snapper is pretty good too and don't require us going on a 12hr fishing trip either, Bobber! 
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SurfinSapo
Full Grown Flour Bluffian
Joined: 03 Dec 2007
Posts: 1089
Location: Corpus Christi, Tx
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| Posted: Tue May 03, 2011 3:13 pm Post subject: |
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I bet they are awesome!!!! Thanks
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rawlbay
Member White Shrimper Boot Club
Joined: 17 Jun 2007
Posts: 984
Location: Padre Island
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| Posted: Tue May 03, 2011 8:55 pm Post subject: |
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A while back I jarred up a batch of your last recipe - the one with the habaneros and serranos - and stuck them in the back of the fridge. I completely forgot about them until I saw this post. If you saw my fridge, you would understand. Rowdy in there.
I opened them up yesterday and couldn't believe how crisp they were, particularly given how long I had left them back there. Makes vlassics seem like marshmallows. Anywho, thanks for the recipe. I will try the bread a butters once I finish this jar.
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| Tyler wrote: | | I have tried all of the sexy rubs. |
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Tyler
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Joined: 06 Mar 2006
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| Posted: Fri May 06, 2011 5:39 pm Post subject: |
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| rawlbay wrote: | A while back I jarred up a batch of your last recipe - the one with the habaneros and serranos - and stuck them in the back of the fridge. I completely forgot about them until I saw this post. If you saw my fridge, you would understand. Rowdy in there.
I opened them up yesterday and couldn't believe how crisp they were, particularly given how long I had left them back there. Makes vlassics seem like marshmallows. Anywho, thanks for the recipe. I will try the bread a butters once I finish this jar. |
Good, I figured out the recipe I like best on the spicy refrigerator dills is
5.5 cups of water, 2.5 cups white vinegar and 1/3 cup pickling salt for the brine, heated to boiling and then poured over about 4 sterilized quart wide mouth Ball jars containing one or two branches of fresh dill, a teaspoon or more of dill seed, quartered sliced pickles, one tablespoon black peppercorns and one tablespoon mustard seeds. I then throw in three or four peeled cloves of garlic and I cut two habanero peppers in half and throw two halves on the bottom and two halves on the top. Finally I add an eighth of a teaspoon of turmeric. It gives the pickles the classic green color. Then I seal the jars and let them cool off for three hours and then put them in the fridge. I turn them a few times then they are ready after three days. You have to keep them in the fridge but dang they are good.
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