- Today I'm gonna make homemade bread and butter pickles.
(intense music)
Alright, welcome back to "The Average Kitchen."
Just finished pickin' these cucumbers.
Gave 'em a quick wash.
Wanna to get all those kind of prickly things off,
and all the dirt.
And these onions.
I gave them a quick rinse,
picked them from my garden as well.
So I'm gonna get them cleaned up.
Got the Breville fired up here.
Breville, Breville, I'm not sure.
I pronounce it Breville.
You'll see these cucumbers,
they're not massive, but they're actually perfect size
for making bread and butter pickles.
So, this awesome piece a kit.
Check out the video that we did a full review on,
this awesome piece a kit destroys these cucumbers
in a matter of seconds.
So I'm gonna show you here.
We're just gonna drop 'em down the chute, and-
(food processor whirling)
Just like that, so we'll keep that goin'.
Now, a couple of these are a little bit bigger.
So, gonna show you a different sort of way to do these.
Gonna split that in half, drop these two here,
and I'm just gonna use the plunger
to give 'em a little push.
(food processor whirling)
We're gonna do the same thing with the onions here,
give a little push.
So we're gettin' a little bit full,
so I'm just gonna empty this into our pan here.
You'll get a kind of better oversight
of what we got going on here.
So you'll see what's awesome about this machine.
Absolutely perfectly thin cucumbers every single time,
and consistent, which is really, really nice.
So we're gonna mix that up there like that.
We're gonna finish off our last couple here.
Alright, so according to my counter here,
50 seconds to do, what did I have?
Seven good-sized cucumbers and three good-sized onions.
So 50 seconds on this machine.
Now, I appreciate that not everybody has
one of these machines.
You can either use a mandoline,
or you can just go old-school and cut 'em.
Alright, so, gonna mix these all up here.
Now, you'll see, just the way that technology works.
Obviously I had to push down on that cucumber
in a bit of a different angle,
and it cut 'em almost like a side cut,
but you know what?
Doesn't matter. All good.
So I'm gonna clean out my reservoir here,
then I'm gonna hit this
with a pretty generous amount of pickling salt,
and cover this in ice for 90 minutes.
Half cup, pickling salt.
We're just gonna basically
feather that in there real nice.
And then I've got
a pretty significant-sized bowl of ice.
We're just gonna make sure that these are all covered.
There we go, we got those covered.
Now, we're gonna let that sit 90 minutes.
So I'll see you in 90 minutes.
- [Narrator] A little longer than a few minute later.
- 90 minutes, and I'm not even wearin' a watch.
We're back.
So I've got our mixture that we looked at before.
Ice is almost all gone, which is what you want.
I've put five cups of white sugar here
and three cups of white vinegar.
And then I have 1 1/2 teaspoons of turmeric
that I'm gonna pour in.
I've got 1 1/2 teaspoons of celery seed in,
and two tablespoons of mustard seed.
So I'm just goin' to, I don't wanna miss any of this,
so just wanna get that in there.
And we're just gonna give this a quick stir.
And that is your brine mixture for your pickles.
So now, what we're gonna do
is we're gonna carefully remove some of this ice,
some of the bigger chunks.
You'll also notice over my shoulder here
that I've got a bunch of Mason jars and lids
that I put hot boiling water in,
and they're sterilizing now.
So what I have now is a very large cast iron pot.
Doesn't have to be cast iron, but that's what I have.
And I'm just basically gonna start takin' these,
shakin' out some of the liquid,
and I'm gonna be droppin' it into this pot.
So I can tell you that this water's cold, but I'm Canadian,
so we're used to cold. ("O Canada" playing)
So I really feel that the ice helps crisp up
all of those cucumber and onion
that makes for those great crunchy bread and butter pickles.
So now, it's time to pour our brine over top
of our cucumber and onion.
So I am gonna give this another quick stir here,
'cause some of this sugar'll be solidified on the bottom.
Then we're just gonna slowly pour that over.
And we'll use a spatula to get everything.
And what we're gonna do now
is very carefully stir these, very carefully.
We don't wanna rip apart our cucumber and onion,
and that looks pretty good.
So now what we're gonna do
is we're gonna try to flatten that out.
And I'm gonna put that on the stove
and get it to a very, very light boil.
Once it gets to that boil, (swoops)
we're gonna cut the heat, and we're gonna can.
So my wife's nanny says you gotta try one,
make sure that you still got some good crunch.
So, let's dig in.
(crunching) They're almost ready, Nanny.
(upbeat music)
Okay, pickles are off the stove.
Time to fill up some jars.
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So you just wanna kinda get
a good mixture of pickles and the brine.
That's pretty much bang-on right there.
I almost burnt myself.
Get in there!
So I would let these sit for probably
7 to 10 days at minimum,
to let them kind of soak up all that nice brine.
And realistically, these will last in your pantry
in a dark cool spot for a year or two,
but you're probably gonna eat 'em quicker.
♪ Even if we're fraught with getting burned by this ♪
♪ First degree ♪
♪ Getting burnt while still stuck in the underground ♪
♪ I can't help but falling in to settle in, ♪
♪ Settle down ♪
♪ I can tell by the look ♪