Peanut Butter Pickles Step By Step 4 Kids Recipes

PEANUT BUTTER AND PICKLE SANDWICH

Steps:

• (To bump up the decadence level, you can toast the bread and spread butter on it before proceeding.) Spread peanut butter on both slices of bread.
• Place an overlapping row of pickles on one slice.
• Cover with the other slice. Consume.

PEANUT BUTTER & PICKLES (STEP BY STEP 4 KIDS)

Steps:

• Check with a grownup and wash your hands before you begin.
• Spread peanut butter on one side of two slices of bread.
• Cover one slice of peanut-buttered bread with pickles.
• Put the two slices of bread together (learn from my mistake and make sure the peanut butter is on the INSIDE when you do this).
• Clean up the kitchen before you enjoy your -- no, that's not right.
• Clean up the kitchen before you force yourself to -- no, that's too negative.
• Uh -- okay: clean up the kitchen before you take a small bite, and test it out.
• I think you'll be pleasantly surprised!
• If it's good enough for aliens, it's good enough for me!

PEANUT BUTTER AND PICKLE ICE CREAM

Steps:

• Line a plate with parchment or wax paper and spread diced pickles across it in a single layer. Freeze until solid, at least one hour.
• In a medium saucepan, combine cream, milk, salt, sugar and egg yolks. Whisk to blend. Place over medium-low heat and whisk continuously, occasionally scraping the bottom of the pan with a rubber spatula, until the mixture is thick enough to coat the back of the spatula, about 10 to 12 minutes.
• Pour mixture through a fine mesh strainer into a mixing bowl. Add vanilla and peanut butter, whisking until smooth. Cool custard by placing the bottom of the bowl into a bowl of ice water and stirring until chilled, about 20 minutes, or by refrigerating for 2 to 24 hours.
• Freeze the chilled custard in an ice cream machine according to manufacturer's instructions. Just before ice cream is fully set and still churning, add diced frozen pickles. Transfer to a bowl, cover and freeze until firm.

BREAD-AND-BUTTER PICKLES

Steps:

• Toss together cucumbers, onions, and salt in a large bowl. Add 3 cups ice; set aside for 2 hours. Drain; rinse well and drain again.
• Combine vinegar and the remaining ingredients with 1 cup water in a large pot; bring to a boil, stirring to dissolve sugar. Add cucumbers and onions; return to a boil.
• Ladle hot vegetables and pickling liquid into 2 clean, hot 1-quart jars, dividing equally. Press vegetables to completely submerge in liquid, leaving 1/2" space on top. Wipe rims, seal, and process in a boiling water bath for 10 minutes.