Best 2 Big Sur Bakery Pickles Recipes

**Discover a Culinary Journey to Pickle Perfection: A Comprehensive Guide to the Delights of Big Sur Bakery Pickles**

Embark on a culinary adventure into the world of pickles with this comprehensive guide to the renowned Big Sur Bakery Pickles. Featuring a diverse collection of pickle recipes, this article offers a tantalizing journey through the art of pickling. From classic dill pickles to unique creations like spicy carrot pickles and zesty pickled onions, this guide is a treasure trove of pickle-making knowledge. Whether you're a pickle enthusiast or a culinary novice, this in-depth exploration of Big Sur Bakery Pickles will inspire you to create your own pickle masterpieces. Get ready to savor the delightful crunch, tangy flavors, and endless possibilities of homemade pickles.

Here are our top 2 tried and tested recipes!

FAVORITE BREAD & BUTTER PICKLES

Favorite Bread & Butter Pickles image

I made these pickles while growing up and love them because you can eat them with just about anything. Now, both of my children love these pickles, too. I think you'll enjoy them as much as we do! -Linda Weger, Robinson, Illinois

Provided by Taste of Home

Time 55m

Yield 11 pints.

Number Of Ingredients 12

Ingredients

20 cups sliced cucumbers (about 12 medium)
3 cups sliced onions (about 4 medium)
1 medium sweet red pepper, sliced
1 medium green pepper, sliced
3 quarts ice water
1/2 cup canning salt
6 cups sugar
6 cups white vinegar
3 tablespoons mustard seed
3 teaspoons celery seed
1-1/2 teaspoons ground turmeric
1/4 teaspoon plus 1/8 teaspoon ground cloves

Steps:

Place cucumbers, onions and peppers in a large bowl. In another large bowl, mix ice water and salt; pour over vegetables. Let stand 3 hours., Rinse vegetables and drain well. Pack vegetables into eleven hot 1-pint jars to within 1/2 in. of the top., In a Dutch oven, bring sugar, vinegar, mustard seed, celery seed, turmeric and cloves to a boil. Carefully ladle hot liquid over vegetable mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 60 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 645mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.

BIG SUR BAKERY HIDE BREAD RECIPE

Big Sur Bakery Hide Bread Recipe image

I lived in Big Sur off and on for about 10 years and my heart is still there. I adapted this recipe from 101 Cookbooks. Heidi Swanson says, "The Big Sur Bakery sits back off California's famous Highway 1 a bit, nestled next to a gas station. It's owners, three of them, abandoned the Los Angeles restaurant scene years ago, determined to turn a property with a lackluster track record into something special. They set their sights on a house-turned-abandoned-restaurant, eventually wrangling it into what is now the beloved Big Sur Bakery. This is a recipe from Terry "Hide" Prince, one of the bakery's earliest friends. If you can imagine a dense, seed and grain-packed English muffin, you're in the ballpark. Rather than using salt, Terry gathers kelp from the coast and uses it to season the bread. The key to enjoying these delicious little breads (and I can't emphasize this enough), is splitting them open, toasting them until they are deeply golden, then slathering them generously with butter (or drizzling with olive oil or honey). Then sprinkle with a bit more salt. Blissful buttery crunchiness." Terry Hyde, the creator of the recipe says, "There's no need to be intimidated by making my bread. It was born out of a sea voyage, from Hawaii to New Zealand, because it was easier than yeast bread. I used my friend, Jay's, Irish soda bread recipe, only I added my own super foods. Amaranth, millet, and quinoa all have the 8 essential amino acids for building muscle, flax seeds for digestion, and kelp or seaweed for vitamins and minerals. I keep a 5 gallon pickle bucket with my dry bread mix, adding whatever sounds healthy. You can substitute water for milk or beer, and spelt for a gluton free bread." There have been mixed reviews on this, so please realize this is a dense bread and please do toast it!

Provided by Sharon123

Categories Breads

Time 1h10m

Yield 15 4

Number Of Ingredients 11

Ingredients

4 -5 cups all-purpose flour, plus extra flour for dusting (start with 4 cups, you may sub 1 cup whole wheat flour or spelt flour)
1/2 cup whole flax seed, slightly crushed (in the food processor works great-you just want to crack the flax, not grind it)
1/2 cup sesame seeds
2 cups oat bran (may sub wheat germ)
1/4 cup sunflower seeds
1/2 cup millet (or amaranth, quinoa, or poppy seeds, or any combo of these)
2 tablespoons dulse flakes (or 1 teaspoon kosher salt or sea salt or kelp powder)
1 teaspoon baking soda
1/4 cup good quality beer plus 2 tablespoons beer (you may sub water or milk for the beer)
2 1/2 cups buttermilk (or half-and-half, milk, or water or almond milk-my personal favorite)
unsalted butter, softened for serving

Steps:

Adjust the oven rack to the middle position and preheat the oven to 350*F.
Line a baking sheet with parchment paper if desired.
Place all the dry ingredients in a large bowl(start with just 4 cups of flour, and add the 5th -if necessary- after the liquids have all been mixed in) , stir them together, and make a well in the center. Add the beer and the buttermilk. Mix with a wooden spoon until a thick, wet batter forms. Sprinkle a layer of flour over the top.
Turn the batter onto a lightly floured surface and roll it into a loose log about 2 inches in diameter. Cut it into 1 1/2" thick slices and pat them down(don't pat down too much) with your hands to form patties. Place the patties on the baking sheet and bake them for 40-45 minutes, until golden brown. Let them cook completely.
To serve, slice each patty in half, toast it well, and smear with butter
Note:
A sprinkling of salt works wonder here. Make sure to toast it well to totally make sure the inside is done. Hide bread is similar to an English muffin in that if you don't toast it, it'll taste raw. Enjoy!
Makes about fifteen 4-inch patties.

Tips:

Choose fresh, firm cucumbers: This will ensure the pickles have a good crunch.

Use a variety of spices and herbs: This will give the pickles a complex flavor.

Be patient: It takes time for the pickles to develop their full flavor. Plan ahead and start the pickling process at least a week before you want to eat them.

Store the pickles in a cool place: This will help them to retain their flavor and texture.

Experiment with different recipes: There are many different ways to make pickles. Try different recipes until you find one that you like.

Conclusion:

Homemade pickles are a delicious and versatile addition to any meal. They can be used as a condiment, a side dish, or even an ingredient in other dishes. With a little time and effort, you can easily make your own pickles at home. So what are you waiting for? Give it a try today!