Food

Inspired by Nhatt's BBQ friends on the South Bank I give you home made Southern bread and butter pickles. The perfect match to BBQ meats - salty, sweet, sour, and spicy.

Leftover liquid to be used for pickle back shots, natch.

Right. A little bump about this. I ate the pickles with take home Bodeans BBQ and a bottle of JD to for the picklebacks.

In fairness, the pickles were 90% complete win and 10% fail. Taste wise they were amaaaaaazing but the pickles ended up really soft, with no bite and little texture. There were two things that contributed to this.

1. Super fresh cucumbers always make for crispy pickles. The ogorki pickles from the local Polish shop may not have been in peak condition.

2. In my desire to hang on them and not have them spoil in 3 weeks, I warm sealed the clip jars in the oven. In addition to sterilising the jars, they also cooked the pickles and made them soft. I am convinced that is what softened them the most.

So. I need to try them again, and just eat them all before they go off.

I will post the recipe in the recipe thread.