Bread And Butter Pickles (Mustard Seed Trivia)

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This morning, I asked Wayne if he’d help me slice cucumbers.  Sure!   That made this whole process go more quickly.

First Ingredients:

24 cucumbers, about 4-5″ x 1″, cut into 1/8″ thick slices
6 med. size onions, thinly sliced
2 green bell peppers, diced
3 cloves garlic, chopped
1/2 cup pickling salt

1.  In a large bowl, mix together the sliced cucumbers and onions, diced green bell pepers, minced garlic (from a jar) and salt.  Gently mix together well enough to disperse everything equally.  Allow to stand for about 3 hours.

2.  At 3 hours, start to prepare the pickling liquid as follows:

Combine the following ingredients in a large saucepan and bring to a boil (use a saucepan large enough to also hold the cucumber mixture once this liquid is ready/boiling):

Second Batch of Ingredients:

3 cups cider vinegar
5 cups white sugar
2 tablespoons whole mustard seed*
1 and 1/2 teaspoons celery seed
1/2 teaspoon whole cloves
1 tablespoon ground tumeric

3.  Immediately, once the liquid boils, remove from the heat while you quickly do the following:  Using a colander, drain the liquid from the cucumber mixture.  Rinse off excess salt by running cold water over cucumber mixture in the colander for about 10 seconds.  Let the rinse water also drain off.

4.  Stir this drained/rinsed cucumber mixture into the boiling vinegar mixture.  Remove from heat shortly before the combined mixtures return to a boil.  (We don’t want to ‘cook’ the cucumbers and make them mushy.)

5.  Transfer all to sterile containers.  I mainly fill the jars with the ‘solids’ and then add enough juice to each jar to make things ‘equal’– I filled each jar to within 1″ of the top.  Seal and chill in the refrigerator until serving.

6.  I ended up with about a cup more than 3 quart jars (depending on the size of the cucumbers you used, this could vary a little).

* I’ve always wondered about those MUSTARD SEEDS used in some recipes.  Are they only for flavor?  Are the good for us?  Are they………?   When I did a Google search, I found they do have benefits— you can check this out for yourself.  A mere 250,000+ websites popped up:  https://www.google.com/search?q=mustard+seeds+benefits&rls=com.microsoft:en-us:IE-SearchBox&ie=UTF-8&oe=UTF-8&sourceid=ie7&rlz=1I7GWYA

P.S.  If you have questions about something I didn’t make clear, post it in the comment section. Source Recipe: http://milkmaidrecipebox.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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