Hi there! Thank you for stopping in to check out this recipe! I hope to be adding more fun and easy recipes that I have created, or revised, and tested.
I have included a few affiliate links in the recipe. Please feel free to use my affiliate links to buy the items used for this recipe and to purchase other items you normally buy through Amazon.com.
I am just learning about the Amazon affiliate program. Turns out anyone can buy things through the links I provided and I will earn a small percent. It all adds up to help fund this website. Here is another link I thought you might be interested in: Himalayan Pink Salt Slab 8×12, appx 12.5 lbs each by SaltWorks.
Thanks again! Happy cooking and shopping!
I have been buying Pink Himalayan sea salt for a few years now from Saltworks.com and I love the Hawaiian sea salt too! When I first tried it I thought it was a little strong to use alone so, i mixed half Pink Himalayan sea salt and half “>Red Clay Alaea Hawaiian sea salt. It was a hit! Now I still use the mix because of the great mild flavor.
Lets make Pickles! Here is the recipe that got me started.
Chef Johns Bread and Butter Pickles are so easy to make I have made multiple batches and modified the batch a couple times depending on the spices and ingredients I have on hand when I’m making them. The spice combination that I include in this recipe is my favorite version.
Check out Chef Johns Bread and Butter Pickles on AllRecipes.com.
Here is my version:
2 pounds of cucumbers, cauliflower and onions or whatever you have. If you want to do more adjust the amount of pickling brine to suite the amount of vegetables.
3 Tablespoons Saltworks Pink Himalayan sea salt
Brine:
1 cup apple cider vinegar
1 cup white vinegar
2 cups white sugar
Spice Mix:
1 teaspoon celery seed
1 teaspoon Cardamon
10 bay leaves
1/2 teaspoon turmeric
1/2 teaspoon whole Rainbow peppercorns
1/4 teaspoon whole allspice
1/8 teaspoon ground cloves
Equipment:
Large glass or ceramic bowl, 6 to 8 quart stainless steel pot, ladle, wooden spoon, pint size mason jars with lids and rings, canning jar funnel, cutting board, paring knife, slicer, vegetable peeler.
Directions:
Clean and dry vegetables, lay out to dry on an all cotton bar towel.
Slice cucumbers thin or thick however you prefer. Thinly slice onions. and peppers. Separate cauliflower into small clusters.
In a large glass or ceramic bowl generously toss the pink Himalayan salt with the cucumber and vegetable mix so that every piece is mix thoroughly with the salt. Cover with plastic wrap and refrigerate, I refrigerated mine overnight the first time I made them and at least 4 hours other times, both ways turned out yummy!
After refrigerating, rinse the vegetables under cold water for 10 mins, thoroughly rinse all the salt off the vegetables. This takes a little time but, be sure they are thoroughly rinsed for the best taste.
Making the Brine with Spices:
In the 8 quart pot add, apple cider vinegar, white vinegar, sugar and stir. Add spice mix directly into the vinegar mixture, stir and heat to boiling then add the vegetable mix and stir. Bring this mixture to almost boiling, remove from heat and allow to cool. Jar {Place in jars} and enjoy!
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