Lean And Mean Ostrich Burgers With Grilled Bread And Butter Pickles Recipes

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YOUR CLASSIC BREAD-AND-BUTTER PICKLES



Your Classic Bread-and-Butter Pickles image

Provided by Food Network

Categories     condiment

Yield About 8 cups

Number Of Ingredients 9

3 pounds pickling cucumbers (less than 5 inches long)
1 large or 2 medium onions (about 1 pound)
3 tablespoons kosher or other coarse salt
1 teaspoon celery seed
1 teaspoon ground turmeric
1 tablespoon yellow mustard seed
1/4 teaspoon ground cloves or allspice (optional)
3 cups cider vinegar
2 1/2 cups brown sugar

Steps:

  • Trim and discard the blossom ends of the cucumbers, then peel the onions and cut both into rounds about 1/4 inch thick. In a nonreactive bowl, toss them with the salt, then cover and refrigerate for 1 to 2 hours. Drain well, rinse, drain again and then set the cucumbers and onions aside.
  • 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 and then pour the liquid over the cucumbers and onions. The cucumbers should be amply covered or slightly afloat.
  • Allow to cool to room temperature, then cover and refrigerate. These pickles have good flavor as soon as they are cool, but the flavor will deepen if you let them sit for 24 hours. They will keep, covered and refrigerated, for a month or more.

HOMEMADE BREAD AND BUTTER PICKLES



Homemade Bread and Butter Pickles image

Provided by Tyler Florence

Categories     side-dish

Time 3h25m

Yield 4 servings

Number Of Ingredients 10

5 pickling cucumbers (about 4 inches long)
4 slices fresh horseradish, peeled and cut into 1/2-inch slices
4 sprigs fresh dill weed
1 cup white vinegar
1 cup sugar
3 cups water
4 cloves garlic, peeled
2 tablespoons pickling spice
2 teaspoons turmeric
Kosher salt and freshly ground black pepper

Steps:

  • Wash cucumbers, slice into 1/4-inch thick rounds, and place in a heated, sterilized mason jar with horseradish and fresh dill weed.
  • Set a large pot over medium heat and add vinegar, sugar, water, garlic and pickling spices. Bring the brine to a boil then pour over cucumbers and horseradish in still-hot mason jar and seal lid. Allow to cool to room temperature before refrigerating. You can serve once chilled, but for best flavor serve after the pickles have been left overnight.

BREAD 'N' BUTTER PICKLES



Bread 'n' Butter Pickles image

This is a simple recipe, and the result has tons more flavor than the store-boughts. Less sweet, more zesty.

Provided by Hugh Acheson

Time 3h

Number Of Ingredients 11

12 small (3-inch) Kirby cucumbers, or 2 English cucumbers
1 large sweet onion
1/2 cup coarse salt
Leaves from 1 bunch of celery
1/4 tsp red pepper flakes
1/4 tsp ground fenugreek
1 tsp brown mustard seeds
8 allspice berries
1 1/2 cups cider vinegar
1 cup sugar
1/4 cup maple syrup

Steps:

  • Wash the Kirby cucumbers under cold water and then slice into 1/3-inch rounds, about as thick as an Oreo. Peel the onion, cut in half lengthwise, and slice into semicircles the same width as the cukes. Toss the onions and the cucumbers in a bowl with the salt and let sit for 1 hour. Rinse well in a colander, drain, and place in a nonreactive bowl. Tear up the celery leaves and add to the mix, then set aside.
  • In a saucepan, combine the pepper flakes, fenugreek, tumeric, mustard seeds, the allspice berries, vinegar, 1/2 cup water, the sugar, and maple syrup. Bring to a rapid boil and then pour over the cucumbers. Leave them uncovered for 2 hours and then refrigerate. When they reach fridge temperature, cover with plastic wrap. Done. But they'll be at their best a day or two later. They'll keep in the refrigerator for about 10 days.

BREAD AND BUTTER DAIKON



Bread and Butter Daikon image

This sweet and savory brine turns crunchy daikon radish into a delicious pickle. Serve on a sandwich or alongside your favorite cheeses for the perfect snack.

Provided by Food Network Kitchen

Categories     side-dish

Time 3h15m

Yield about 4 cups

Number Of Ingredients 7

1 cup sugar
1 cup distilled white vinegar
1 tablespoon coriander seeds or 1 teaspoon ground coriander
1 tablespoon mustard seeds
1/4 teaspoon celery seeds
1/4 teaspoon ground turmeric
1 daikon (about 1 1/4 pounds), cut into 1/2-inch cubes

Steps:

  • In a medium pot over high heat, bring the sugar, vinegar, coriander, mustard seeds, celery seeds and turmeric to a boil. Add the daikon and return to a simmer. Remove the pot from the heat and transfer to a 1-quart Mason jar or large bowl. Let the daikon cool for at least 3 hours before eating or store in the fridge in an airtight container for up to 3 weeks.

QUICK BREAD-AND-BUTTER PICKLES



Quick Bread-and-Butter Pickles image

Make your own sweet pickled Kirby cucumbers in no time.

Provided by Food Network Kitchen

Time 45m

Yield 4 1/2 cups

Number Of Ingredients 10

1/2 cup light brown sugar
1 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/4 teaspoon whole allspice
1/4 teaspoon ground turmeric
1 clove garlic, peeled and cracked
1 small onion, thinly sliced
Kosher salt
4 Kirby cucumbers, unpeeled, sliced into 1/8-inch rounds
1 cup distilled white vinegar

Steps:

  • Bring the sugar, mustard seeds, celery seeds, allspice, turmeric, garlic, onion, 3 teaspoons salt and 1 cup water to a boil in a small saucepan. Place the cucumbers in medium bowl. Pour the hot spice mixture over the cucumbers, then stir in the vinegar. Let cool to room temperature, about 30 minutes. Serve, or refrigerate in an airtight container for up to 2 weeks.

BREAD AND BUTTER PICKLES



Bread and Butter Pickles image

Provided by Food Network

Categories     condiment

Time P1DT1h

Yield 1 quart

Number Of Ingredients 9

1 pound Persian cucumbers
1/2 Vidalia onion
2 teaspoons plus 1/4 cup kosher salt
1 tablespoon mustard seeds
1 teaspoon coriander seeds
1/4 teaspoon celery seeds
1/4 teaspoon turmeric
2 1/2 cups white vinegar
1/2 cup sugar

Steps:

  • Slice the cucumbers 1/4-inch thick and discard the ends. Set the sliced cucumber into a colander. Then place the colander into an empty bowl that will allow space for drainage between the colander and the bowl. Mix the cucumber slices with 2 teaspoons salt, and then place them in the fridge to drain for 12 hours or overnight. The salt will draw out excess moisture from the cucumbers so that your pickling solution doesn't get watered down with the natural juices of the cucumber.
  • Twelve hours later, or simply the next day, you want to toast your mustard seeds, coriander seeds, celery seeds and turmeric. Just place them in a small saute pan over medium heat, moving them around in the pan until you get the aroma of the spices. Remove the spices from the pan and set aside.
  • Thinly slice the Vidalia onion and set aside
  • Take the cucumbers out of the colander and place them in medium bowl. Mix the onions in with the cucumbers. Toss the cucumbers and onions with the toasted spices.
  • In a small pot, bring the vinegar, sugar and remaining 1/4 cup salt to a boil. Pour the hot vinegar liquid over the cucumbers, onions and spices, and let sit until the liquid comes to room temperature.
  • Once at room temperature, they are ready for the refrigerator and will be ready to eat the next day. Will keep refrigerated for weeks once they're pickled!

BREAD AND BUTTER PICKLES II



Bread and Butter Pickles II image

These are the best bread and butter pickles I have ever had!! And I have been looking for a long time. I guarantee you'll love them! This recipe makes a lot, so get ready to crunch. Enjoy!

Provided by David

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 4h30m

Yield 50

Number Of Ingredients 11

25 cucumbers, thinly sliced
6 onions, thinly sliced
2 green bell peppers, diced
3 cloves garlic, chopped
½ cup salt
3 cups cider vinegar
5 cups white sugar
2 tablespoons mustard seed
1 ½ teaspoons celery seed
½ teaspoon whole cloves
1 tablespoon ground turmeric

Steps:

  • In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
  • In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
  • Drain any liquid from the cucumber mixture. Stir the cucumber mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
  • Transfer to sterile containers. Seal and chill in the refrigerator until serving.

Nutrition Facts : Calories 104.8 calories, Carbohydrate 25.6 g, Fat 0.3 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 937.7 mg, Sugar 22.4 g

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