I first made these pickles after a friend gave me a bounty of cucumbers fresh from her garden, and I knew I needed to find a way to use them before they went bad. This Bread and Butter pickle recipe solved my problem and was very uncomplicated to make. Even though it isn’t exactly garden season at the moment, you can still find cucumbers at the grocery store and have these stashed in your fridge year round. They keep for about a month in the fridge and also make great gifts! I haven’t encountered anyone who doesn’t appreciate a jar of homemade pickles to snack on!
Start by slicing your cucumbers into coins and soaking them in icy water along with onions and a bunch of salt. Let them sit for at least 2 hours to ensure the pickles stay crunchy. 🙂
Bread and Butter Pickle ingredients
Then you just bring the vinegar and all the seasonings to a boil.
Drain the cucumber and onion, and add to the seasoning mixture on the stove.
Turn the heat off and transfer everything to a jar. Let it cool to room temp, put the lid on and store in the fridge for up to a month. Yum!
Bread and Butter Pickles Recipe
1 lb pickling cucumbers, like Israeli of Kirby, sliced into coins
1 small yellow onion, sliced as thinly as possible
2 tbsp kosher salt
1/2 cup white wine vinegar
1/2 cup raw honey
1/2 tsp ground turmeric
1/2 tsp black peppercorns
1 tsp mustard seeds
1 tsp coriander seeds
A pinch of celery seed
1 bay leaf
- Combine the cucumbers, onion and salt in a large mixing bowl of very icy ice water and let them sit for 2 hours (this will help keep the pickles very crunchy).
- Meanwhile, bring the vinegar, honey and seasonings to a boil in a large pot. Drain the cucumbers and onions and add them to the pot. Bring back to a boil, immediately turn off the heat, and transfer the entire mixture to a glass jar.
- Once the jar cools to room temperature, put a lid on it and store in the refrigerator for up to a month.
Makes about a pint
From: It’s All Good
I’m a sucker for anything that’s salty and sweet, and if you add chocolate to the mix it’s the best snack ever. What I like best about these candy bars is that they use all real, healthy ingredients and are very straightforward to throw together. You do have to plan ahead a bit though and let the cashew, date, shredded coconut, maple syrup and peanut butter filling set for a few hours. I skipped this step one time and they were messier and more crumbly than when you let them chill.
The recipe calls for almond butter, but since I didn’t have any I substituted natural peanut butter and I have zero complaints about how these turned out. Coconut flour and coconut oil are also in the original recipe but again I substituted (a bit less) regular flour and peanut oil. I’m sure there are many variations you could try and come up with an above average snack each time!
Candy Bar ingredients
Start by blending the cashews (or whatever other nut you want to use) until they’re a fine meal. Then throw in everything else (except the chocolate chips) and blend until a sticky dough ball forms.
Spread the mixture into a parchment paper lined dish. The parchment will make it much easier to free these treats from the dish later on, and you’re going to want fast, easy access.
Set up a double boiler and melt the chocolate chips and oil, then spread the melted mixture on top of the cooled nut mixture.
I actually felt that this amount of chocolate while delicious, could be overpoweringly sweet at times. Next time I think I’ll cut it in half and just get a hint of sweetness. Gotta find that flavour balance!
Candy Bars Recipe
1 1/2 cups salted cashews
1 1/2 cups dates, pitted and roughly chopped
1/2 cup almond or peanut butter
1/2 cup unsweetened shredded coconut
1/2 cup maple syrup
1/4 cup flour
1/2 tsp almond extract
1 1/2 cups dark chocolate chips (or 3/4 cups if you want just a hint of sweetness)
1 1/2 tablespoons oil (coconut, peanut, canola, etc.)
- Grind the cashews to a very fine meal in a food processor. Add the dates, peanut (or almond) butter, maple syrup, flour, shredded coconut, almond extract and pulse until you have a sticky ball of dough.
- Line a small sheet pan with parchment paper and press the cashew mixture out onto the paper, making a rectangle 1 inch deep. Refrigerate mixture for a few hours until it’s firm.
- Meanwhile, combine the chocolate chips and oil in a stainless steel or glass bowl set over a pot of boiling water (make sure the water doesn’t touch the bowl). Stir the mixture until it’s just melted, remove the bowl from the heat, and pour the chocolate mixture over the cold cashew mix. Return the bar to the fridge and let it cool until the chocolate coating is set, at least 1 hour.
- Using the parchment, lift the bar out of the sheet pan and cut it into rectangles. Serve at once or store in an airtight container
From: It’s All Good