Bread and Butter Pickles

Yield 3 qts.

Brine
1 Cup. Salt
½ Gallon Water
½ Gallon Ice
5 Lbs. Cucumbers, sliced to 1/8 inch.

Pickle
3 Cups Apple cider vinegar
3 Cups Sugar
2 Cups Mustard seeds
1 Tablespoon Celery seed
1 Tablespoon Tumeric
1 Tablespoon Black pepper, coarsely ground
1 Tablespoon Chile flake

1Lbs. Onions, thinly sliced


Combine salt and water in pot heat until salt dissolves. Add ice and
brine over cucumbers. Soak overnight in icebox. Drain brine.
Combine vinegar, sugar, and spices. Bring to boil to melt sugar.
Pour pickle over cucumbers and onions. Cool.

Will keep in icebox for 6 weeks.

Jambalaya

6 each Bay leaves

1 ½ teaspoons Salt

1 ½ teaspoons White pepper

1 ½ teaspoons Dry mustard

1 ½ teaspoons Cayenne

1 teaspoon Black pepper

1 teaspoon Thyme

4 ounces Butter, unsalted

2 pounds Andouille

1 ½ pounds Tasso

3 cups Onion

3 cups Celery

2 cups Bell pepper

1 tablespoon Tomato paste

3 teaspoons Garlic

4 cups Rice

9 cups Chicken stock

MOP:

Combine Bay leaves, salt, white pepper, dry mustard,

Cayenne, black pepper and thyme.

Melt butter in a large stock pot, add andouille and tasso

sauté for 5 minutes. Add the Trinity,

seasoning and garlic and saute for 15 more minutes.

Add rice and cook for 5 minutes. Add stock and cook

until rice is tender.