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Name: Annies Bread And Butter Pickles
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 c Water; 3 c White vinegar; 1 tb Black peppercorns; 10 Whole Allspice; 1 c Thinly-sliced onions; 6 lb Cucumbers - (12 med cukes);; 2 c Sugar; 2 ts Whole mustard seed; 1 c Kosher salt; for soaking; 20 Garlic

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INGREDIENTS

1 c Water
3 c White vinegar
1 tb Black peppercorns
10 Whole Allspice
1 c Thinly-sliced onions
=== BRINE ===
6 lb Cucumbers - (12 med cukes);
2 c Sugar
2 ts Whole mustard seed
1 c Kosher salt; for soaking
20 Garlic

Servings

INSTRUCTIONS

Slice and soak the cucumbers and onions for 1 hour in 1 cup salt and enough cold water to cover. To make brine, combine vinegar, water, sugar, garlic, peppercorns, allspice and mustard seeds. Bring to a boil and cook for 5 minutes. Drain the cucumbers and onions but dont rinse. Pour the hot brine over the cukes and onions and allow to sit in a nonreactive container until cool, stirring occasionally. Meanwhile, wash and sterilize four 1-quart jars and lids to be used in the canning by placing them briefly in a pot of hot water. When the pickled mixture has cooled, fill the jars to the top with the cucumbers and onions only, not the brine. Once you have filled all the jars, divide the brine between the jars, filling them to the top. With a hot clean towel, wipe the edges of the jars, secure the lids and screw on the rings. You will now need to process them for 8 to 10 minutes in a simmering water bath. It is important for the jars to be on a rack so they do not touch each other or the bottom of the pot. The jars must be completely covered by the water therefore use a huge pot. (Contact your local Ball Jar distributor for information on equipment: racks, tongs, even pots). Allow the water in processing bath to come to a boil, turn it down to a simmer and carefully place the jars on a rack inside of the pot. Simmer for 8 to 10 minutes. Carefully remove from the water, allow to cool, dont let the jars touch. When they are cool, they should have a tight seal, no sound should be heard when you push on the lid. Store for months on your shelf. This recipe yields ?? Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2177 broadcast 08-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-07-1996 Recipe by: Emeril Lagasse

NOTES

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Annies Bread And Butter Pickles

1 c Water
3 c White vinegar
1 tb Black peppercorns
10 Whole Allspice
1 c Thinly-sliced onions
 === BRINE ===
6 lb Cucumbers - (12 med cukes);
2 c Sugar
2 ts Whole mustard seed
1 c Kosher salt; for soaking
20 Garlic

Slice and soak the cucumbers and onions for 1 hour in 1 cup salt and  enough cold water to cover. To make brine, combine vinegar, water,  sugar, garlic, peppercorns, allspice and mustard seeds. Bring to a  boil and cook for 5 minutes. Drain the cucumbers and onions but dont  rinse. Pour the hot brine over the cukes and onions and allow to sit  in a nonreactive container until cool, stirring occasionally.  Meanwhile, wash and sterilize four 1-quart jars and lids to be used  in the canning by placing them briefly in a pot of hot water. When  the pickled mixture has cooled, fill the jars to the top with the  cucumbers and onions only, not the brine. Once you have filled all  the jars, divide the brine between the jars, filling them to the top.  With a hot clean towel, wipe the edges of the jars, secure the lids  and screw on the rings. You will now need to process them for 8 to 10  minutes in a simmering water bath. It is important for the jars to be  on a rack so they do not touch each other or the bottom of the pot.  The jars must be completely covered by the water therefore use a huge  pot. (Contact your local Ball Jar distributor for information on  equipment: racks, tongs, even pots). Allow the water in processing  bath to come to a boil, turn it down to a simmer and carefully place  the jars on a rack inside of the pot. Simmer for 8 to 10 minutes.  Carefully remove from the water, allow to cool, dont let the jars  touch. When they are cool, they should have a tight seal, no sound  should be heard when you push on the lid. Store for months on your  shelf. This recipe yields ??    Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-2177 broadcast 08-27-1996) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com    11-07-1996    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (4859g)
Recipe Makes: 1 servings

Calories: 4969
Calories from Fat: 31 (1%)

Amt Per Serving		% DV

	Total Fat 3.5g	5 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.9g
Cholesterol 0mg		0 %
Sodium 48.7mg		2 %
Potassium 649.2mg		17 %
Total Carbohydrate 1244.2g		366 %
	Dietary Fiber 8.1g	32 %
	Sugars, other 1236.1g
Protein 7.6g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4969

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