Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Bread knife recommendations?


VMBrasseur
 Share

Recommended Posts

I have had my Cutco knives for 31 years this month and I love them. I had them all sharpened once about 6 years ago.

I sent them into the company and they sharpened them for free and mailed them back to me as good as new. They

even replaced the steak knife with the chip in the handle. Now I have to send in my French Chef's knife (the only one

not serrated and the only one I can sharpen myself) because my hubby broke off the tip, trying to pry the lid off something.

Life is too important to be taken seriously.[br]Oscar Wilde

Link to comment
Share on other sites

  • 4 years later...

For years, I've used no-name supermarket generic serrated 5 buck knives on bread, with only 1 complaint, too short. So I finally sprung for the Forschner-Vic (40547) and am mighty disappointed. Afer 40 years of slicing bread evenly, automatically, I now have to concentrate to compensate for this knife's tendency to make the slice thicker on the bottom than the top. And often unsuccessful even with the extra attention. It's particularly irritating because I tend to like bread thinly and evenly sliced.

I called the Knife Merchant where I bought it and got some garbage about the blade being one sided. Could I have gotten a knife for lefties?

edited to clarify that I am right handed.

Edited by Mottmott (log)

"Half of cooking is thinking about cooking." ---Michael Roberts

Link to comment
Share on other sites

...I tend to like bread thinly and evenly sliced.

Perhaps a Black & Decker electric knife is in order? I paid $11 for my last one, and it excels at thin slicing!

And since this thread has been resuscitated :blink:, for manual bread slicing I really like my el cheapo Dexter-Russell offset knife. That cost me a whopping 13 bucks! When it craps out, and it will, it goes out to the garden and I'll go out and buy myself a new one...

So we finish the eighteenth and he's gonna stiff me. And I say, "Hey, Lama, hey, how about a little something, you know, for the effort, you know." And he says, "Oh, uh, there won't be any money. But when you die, on your deathbed, you will receive total consciousness."

So I got that goin' for me, which is nice.

Link to comment
Share on other sites

Several years ago I acquired a bread knife in New York's China Town for very cheap. It works. By the way you can buy small rat-tail files in almost any shape that will bring back a serrated edge that has gone dull.

Jmahl

The Philip Mahl Community teaching kitchen is now open. Check it out. "Philip Mahl Memorial Kitchen" on Facebook. Website coming soon.

Link to comment
Share on other sites

I have a couple of these, Dexter/Russell #01285, purchased at Smart & Final (has their logo) but they are available at many places

I paid $14.95.

They cut everything from the hardest crust rustic breads to angel food cake and they cut evenly.

This knife is "single-sided" in that it is flat on one side and the serrations contoured on the other. I pictured the flat side.

The oldest one is close to 5 years old and still very sharp. I do have a Chef'sChoice 130 electric sharpener that sharpens serrated, wavy, as well as straight edge knives, but these had not yet needed sharpening.

gallery_17399_60_9260.jpg

gallery_17399_60_117937.jpg

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

Link to comment
Share on other sites

That actually looks like a 12 inch roast slicer. Was it labeled and sold as a bread knife?

Edited by MGLloyd (log)

Regards,

Michael Lloyd

Mill Creek, Washington USA

Link to comment
Share on other sites

Over at the kitchen knife forum, the highly recommend the MAC bread knife which you can find HERE.

I still use the white handled restaurant supply bread knives, but may give the MAC a try some day soon as I bake a lot of bread.

BTW, if you need to get your knives sharpened, THIS GUY does a world class job, and will accept knives mail order. He will even repair broken tips, and sharpen Japanese style knives on water stones.....

He does sharpen serrated blades too... not just the back of the knife, but the serations.

Edited by UnConundrum (log)
Link to comment
Share on other sites

I have a bread knife with a serrated edge very similar to the Dexter-Russel in Andi's photos but it's a bit shorter, has a black handle and is a Henckel's product I picked up at T.J. Maxx for about $10.

It is indeed durable. I used it to trim the edges of about 100 pieces of sod last summer when I redid my lawn. It has since gone back to bread cutting duty and although it's about due for a sharpening - it still performs well. I also have a Dexter Russell with a shorter serrated blade - looks like a 6" boning knife but serrated. It has a much stiffer and less flexible blade. It doesn't cut bread nearly as wll as the Henckels and I think - for some reason - the thickness of the blade is a factor. The Henckels blade is thin and flexible.

Link to comment
Share on other sites

MGLloyd said:
That actually looks like a 12 inch roast slicer.  Was it labeled and sold as a bread knife?

It is sold in a plastic hanger "bag" and labeled as a "12 " scalloped slicer"

 

has it with the Sani-Safe handle, like mine, for 11.25.

Note: Some makers give the overall length of the knife and handle, which can be confusing.

I ordered a 12 inch bread knife that had a slightly less than 8 inch blade. I returned it.

I saw this knife in use at a local bakery, cutting horizontal slices from a sourdough boule and asked where he had found it. He said Smart & Final had them on a hanger display near the back of the store so I stopped in on my way home and bought one. I love it.

I have several ham slicers and roast slicers which work fine on dense meats. However, this is the only knife I have ever found that works equally well on hard crusts and soft crumb.

I also have Wusthof, F. Dick, Lamson Sharp and Messermeister bread knives.

The 12 1/2" made by F. Dick works as well but I paid a discounted price of 89.50 for it. The best price I have seen recently is 102.95.

Edited by andiesenji (log)

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

Link to comment
Share on other sites

When a bakery called Montana Mills had stores in the Albany, NY area, I bought a few of these bread knives for a mere $3 or so. It looks like a copy of the Dexter/Russell. I see they are now available online for $5.95, which includes shipping. Time to order a few more. I've been very pleased with them.

Ilene

Link to comment
Share on other sites

  • 10 years later...

I had come to realize my trusty Wusthof 8 inch was no longer cutting it.  OK for a baguette perhaps.  Unfortunately these serrated knifes with pointed tips are no longer in the Wusthof catalog so purchase of a longer one was not a possibility.  They used to be available in several sizes.  The closest I found was the Wusthof 10 inch bread knife:

 

http://www.wusthof.com/10-bread-knife

 

But this looked a little flimsy in comparison and there was not much height to the blade with no room for knuckles.  And so I went shopping for another brand of bread knife.

 

Many of my knives are Chicago Cutlery and they offer several such.  However I have ruled out a "bread knife" with a rounded tip as I believe these are more suited to slicing protein than bread.  Besides I already have a Wusthof 16 inch with a rounded tip.  Worse I have read the quality of Chicago Cutlery has deteriorated over the years.

 

Last month I bought a Cuisinart electric bread knife as recommended by Modernist Bread.  Unfortunately the Cuisinart does not cut through bread.  Maybe others have had a better experience?

 

Fat Guy and others have argued for a chef knife but in my hands a chef knife, not even my heavy 10 inch one, can intimidate a hunk of bread.

 

I checked out the usual suspects and I even found a bread saw.

 

But what I went with was a Henckels 10 inch that was taller and half again as heavy as the Wusthof.  Though I'm guessing the Wusthof would have had a little harder steel.

 

Are there any new recommendations?

 

Edited by JoNorvelleWalker
correction (log)
Link to comment
Share on other sites

I have tried numerous "bread" knives. Most are not long enough for my liking.  I have stuck with the Dexter Russell roast slicer for well over 20 years.  

They saw through hard, crusty loaves as easily as through brioche and with just as fine a precision.

I used to buy them at Smart & Final for  10.99 initially, then they went up to 14.99, sometimes they could be found cheaper online but there was shipping cost.

 

Now they are  $19.79  on Amazon.  And free shipping.   Read the reviews.

 

By the way, I will be selling my big Wusthof two-handle cheese knife with the 12 3/4" blade.  If interested, PM me.  I never really used it on any hard cheese, just once to see how it worked on Caerphilly. 

Edited by andiesenji (log)
  • Like 1

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

Link to comment
Share on other sites

4 hours ago, JoNorvelleWalker said:

I had come to realize my trusty Wusthof 8 inch was no longer cutting it.  OK for a baguette perhaps.  Unfortunately these serrated knifes with pointed tips are no longer in the Wusthof catalog so purchase of a longer one was not a possibility.  They used to be available in several sizes.  The closest I found was the Wusthof 10 inch bread knife:

 

http://www.wusthof.com/10-bread-knife

 

But this looked a little flimsy in comparison and there was not much height to the blade with no room for knuckles.  And so I went shopping for another brand of bread knife.

 

Many of my knives are Chicago Cutlery and they offer several such.  However I have ruled out a "bread knife" with a rounded tip as I believe these are more suited to slicing protein than bread.  Besides I already have a Wusthof 16 inch with a rounded tip.  Worse I have read the quality of Chicago Cutlery has deteriorated over the years.

 

Last month I bought a Cuisinart electric bread knife as recommended by Modernist Bread.  Unfortunately the Cuisinart does not cut through bread.  Maybe others have had a better experience?

 

Fat Guy and others have argued for a chef knife but in my hands a chef knife, not even my heavy 12 inch one, can intimidate a hunk of bread.

 

I checked out the usual suspects and I even found a bread saw.

 

But what I went with was a Henckels 10 inch that was taller and half again as heavy as the Wusthof.  Though I'm guessing the Wusthof would have had a little harder steel.

 

Are there any new recommendations?

 

I have had the Cuisinart electric knife for years and I use it for all my homemade breads except those with a hard crust; you're right, it doesn't handle those very well.  For that I use my Wusthof, it does an excellent job (although it is considerably more expensive now than what it was when I bought mine eight years ago).

Edited by lindag (log)
Link to comment
Share on other sites

On 12/28/2017 at 7:53 AM, Cyberider said:

I've been using this for the past couple of years:

Fat Daddio's Bread/Cake Knives, 14 Inches

It's long enough and sharp enough to cut through anything and it's inexpensive.

 

 

 

I was on the Kerekes site a few days ago and I think they had them cheaper.  

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

Link to comment
Share on other sites

 I cannot imagine trying to manipulate a knife that is almost 20 inches long unless I was a contestant in a fencing match. But, as always, to each their own

  • Like 1
  • Haha 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites

16 hours ago, andiesenji said:

 

 

I was on the Kerekes site a few days ago and I think they had them cheaper.  

Indeed they do.  Thanks for the tip, Andie.  For cutting large loaves, these can't be beat IMHO.  There is a 10" version for those who don't need the long length.  I found it a bit awkward at first but got used to it and use it for cutting all breads and cakes.

  • Like 1
Link to comment
Share on other sites

My friend Ben the baker stopped by for a visit on his way back up north after picking up some stuff at Grand Central Market in L.A.

I asked him what kinds of knives he uses and he said he has about half a dozen of the Ateco with the 14" blade  and four or five of the Dexter/Russell which his assistants prefer because they have smaller hands and the 12" blade is easier for them to use that the longer one. 

 

Incidentally, I did list my big Wusthof cheese knife on ebay and have gotten some rather odd questions. I think some of these people are ignorant of how cheeses are made. One asked why such a large blade was needed to cut cheese and why it was so costly.  Another wanted to know if it was available with red handles so it would match her set of knives.  And one wanted to know if I had listed the length correctly, because "it looks a lot smaller than 25 inches and the blade shorter than 12.5 inches.  I told him to look at ALL of the photos. One includes a ruler!  

Of course it "looks" smaller in the main photo because I had to get farther away to get the entire knife in the picture.  

 

I also listed my big pizza knife but no silly questions about it.

Screen Shot 2017-12-28 at 3.23.59 AM.png

Screen Shot 2017-12-28 at 3.24.55 AM.png

  • Like 1

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

Link to comment
Share on other sites

On 12/30/2017 at 9:19 AM, andiesenji said:

 One asked why such a large blade was needed to cut cheese and why it was so costly. 

 

 

They've never cut their fingers off cutting into a round of Parmigiano-Reggiano with a chef's knife.

  • Like 1
  • Haha 1
Link to comment
Share on other sites

5 hours ago, Smokeydoke said:

 

They've never cut their fingers off cutting into a round of Parmigiano-Reggiano with a chef's knife.

For that I have a long cheese wire.

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

Link to comment
Share on other sites

 Share

  • Similar Content

    • By jimb0
      i had a whole post typed up, but alas, it's been lost.
       
      i searched the forums but didn't find a thread dedicated to fried breads, thus.
       
      yesterday, i fried up some toutons to go with a beet soup. toutons are the popular newfoundland version of fried bread, historically made with bits of dough left overnight and fried in the morning with salt pork fat. like in the south, they were/are often served with molasses, butter, and/or beans. on the rock you'll find any number of restaurants serving them, some of which have a whole touton menu with various toppings or spreads. a lot of restaurants deep fry them instead of pan fry them out of ease of cookery, which has become a point of contention among many newfoundlanders.
       
      i had a bowl of leftover dough in the fridge from making khachapuris a couple of days ago, so i portioned out a couple of balls, patted them flat, let them proof for twenty minutes or so, and then pan-fried them in a mix of rice bran oil and butter. 
       
      fried breads have a long history all over, often but not always as a sustenance food for cold weather climes. the navajo are known for their version of frybread from the 1800s, but it's commonly believed that first nations groups of north america also had their own forms of bannock made with local ingredients before it was re-imported from scotland.
       
      anyway i'd like to investigate fried breads more; post your own favourites and experiments here.
    • By Kasia
      A SANDWICH TO GO
       
      Today I would like to share with you the recipe for a snack which you can grab and eat "on the go". I know that it is unhealthy. We should celebrate eating and eat calmly and with deliberation. However, sometimes the day is too short for everything on our schedule and we still have to eat. Admittedly, we can sin and go for some fast food, but it is healthier and tastier to prepare something quickly in our own kitchen.

      Today, Camembert cheese and cranberries in a fresh, crunchy roll take the lead role. It sounds easy and yummy, doesn't it? Try it and get on with your day . Today I used a homemade cranberry preserve which was left over from dessert, but if you like you can buy your own.

      Ingredients:
      2 fresh rolls (your favourite ones)
      150g of camembert cheese
      1 handful of lettuce
      2 teaspoons of butter
      2 teaspoons of pine nuts or sunflower seeds
      preserve
      100g of fresh cranberries
      3 tablespoons of brown sugar
      100ml of apple juice

      Wash the cranberries. Put the cranberries, sugar and apple juice into a pan with a heavy bottom and boil with the lid on for 10-12 minutes, stirring from time to time. Try it and if necessary add some sugar. Leave to cool down. Cut the rolls in half and spread with the butter. Put some lettuce on one half of the roll. Slice the camembert cheese and arrange it on the lettuce. Put a fair portion of the cranberry preserve on top of the cheese. Sprinkle with the roast pine nuts or sunflower seeds and cover with the second half of the roll.

      Enjoy your meal!

    • By nonkeyman
      How to Make Rye Sourdough Bread
      I don't know what it is about bread, but it is my favorite thing to make and eat. A freshly baked loaf of bread solves a world of problems. I was lucky enough to get to be one of the main bakers when I worked at the Herbfarm. We baked Epi, Baguettes, Rolls, Pretzels and so much more.
       

      Rye Sourdough Wood Oven Baked Bread
       
      My fondest memory when I worked there was our field trip to the Bread Lab(wait something this cool came out of WSU, of course!) here in Washington. They grow thousands of varieties of wheat and have some pretty cool equipment to test gluten levels, protein, genetics and so on. I nerded out so hard.
       
      What came out of that trip was this bread. Now I can't recall the exact flour we got from them, but using a basic bread and rye will do the trick. We used to get a special flour for our 100 mile menu. This was where we were limited to only serving food from 100 miles away. So finding a wheat farm that made actual hulled wheat in 100 miles was a miracle. The year before...the thing we made, was closer to hard tack.
       
      Now if you don't have a starter, I recommend starting one! It is a great investment!
       
      Rye Sourdough
      1000 g flour (60% Bread Flour, 40% Rye)
      25 g salt
       
      75 g of honey/molasses
      200 g of Rye starter 
      650 g of water, cold
      Equipment
      Baker Scale (or other gram scale)
      Bench Cutter
      Bread Razor (you could also use one of those straight razors)
       
      Start by taking the cold water, yeast and Honey and mix together and let sit for 10-15 minutes
       
      I know, some of you just freaked out, cold water? Won't that kill the yeast.
       
      Nope, the yeast just needs to re hydrate. I prefer using cold water to slow the yeast down. That way the lactobacillus in the starter has  a good amount of time to start making lactic acid, and really get to flavor town!
       
      While that is sitting, I mix the flour and the salt together(How many times I have forgotten to salt the bread).
       
      Now mix the two products with a kneading hook for 3-5 minutes, only until thoroughly mixed but not yet at the window pane stage of kneading.
       
       
      Instead, place into a bowl and set a timer for one hour. Then when that hour is up, push the dough down and fold all the corners in
       
      Repeat this step 2-3 more times, pending on the outside temperature.
       
      If you happen to have those cool bowls to shape round loafs! Awesome, use them. I would break the boules into 3 balls of about 333 grams
       
      If not then just put the dough in the fridge and do the steps below the next day.
       
       
       
       
       
       
       
      Once you have bouled the bread, can put it into the fridge and let it sit over night
       
      Again, this lets the bacteria, really get to work(misconception is the yeast adds the sour flavor, nope, think yogurt!)
       
      Now on the next day, heat up whatever form of oven you plan to use. We used a brick oven but if you just have a normal oven, that is fine. Crank it to 450 degrees Fahrenheit.
       
      If you have not bouled your bread yet, go back and watch the video and break the dough down into three balls of abut 333 grams. Then place the balls on a lightly greased sheet pan. Let sit for about 45 minutes to 1 hour.

      If you have used the fancy bowls then turn the the bread out on a lightly greased sheet pan, without the bowl and let temper for 15-30 minutes.
       
       
      If your oven is steam injected, build up a good blast of steam.
       
      If not, throw in a few ice cubes and close the door or put a bath of hot water inside.
       
      The steam is what creates the sexy crust!
       
      Let it build up for a few minutes!
       
      Right before you put the bread into the oven use a bread razor to slice the top of the bread.
       
      Place the dough balls into the oven and douse with another blast of steam or ice and close the oven.
       
      Let them bake for 13 minutes at 450 degrees. Then turn the loaves and bake for another 10 minutes.
       
      Remove when the crust is as dark as you want and the internal temperature exceeds 190 degrees Fahrenheit.
       
      Now pull out and make sure to let cool off of the sheet pan with room to breath underneath. You don't want your crust steaming!
       
      Now here is the hardest part, wait at least 20 minutes before getting into the bread. Also, cutting into bread to early really seems to come out poorly. I would rip the bread until 1-2 hours has passed.
       
      Now serve it with your favorite butter, goat butter or whipped duck fat!
       
    • By Kasia
      Today I would like to share with you a recipe for a slightly different sandwich. Instead of traditional vegetables, I recommend strawberry salsa, and rather than a slice of ham – a golden grilled slice of Halloumi cheese. Only one thing is missing – a fresh and fragrant bread roll.

      Halloumi is a Cypriot cheese made with sheep's milk or a mixture of sheep's, goat's and cow's milk. It is semihard and so flexible that it is excellent for frying and barbecuing, and it is great fresh too.

      Ingredients (for two people)
      2 fresh rolls of your choice
      2 big lettuce leaves
      4 slices of Halloumi cheese
      2 teaspoons of butter
      salsa:
      8 strawberries
      half a chili pepper
      2 tablespoons of minced peppermint leaves
      ¼ a red onion
      2 tablespoons of chopped almond without the skin
      1 teaspoon of honey
      2 tablespoons of lemon juice
      2 tablespoons of balsamic sauce

      Start by preparing the salsa. Wash the strawberries, remove the shanks and cube them. Dice the onion and chili pepper. Mix the strawberries with the onion, chili pepper, peppermint and almonds. Spice it up with honey and lemon juice. Leave in the fridge for half an hour. Grill the slices of Halloumi cheese until they are golden. Cut the fresh rolls in half and spread them with butter. Put a lettuce leaf on each half of roll, then a slice of the Halloumi cheese, one tablespoon of salsa, another slice of cheese and two tablespoons of salsa. Spice it up with balsamic sauce. Cover with the other half of the roll. Prepare the second sandwich in the same way. Serve at once while the cheese is still hot.

      Enjoy your meal!
       
       
       


    • By andiesenji
      ANDIE'S ABSOLUTELY ADDICTING BREAD & BUTTER PICKLES
      Here’s the thing about pickles: if you’ve never made them, they may seem to be an overwhelming (and possibly mysterious) project. Our listener Andie – who has offered some really valuable help to the show several times in the past – has sent this recipe which provides an opportunity to “try your hand” at pickle-making without much effort. Andie suggests that making a small batch, and storing the pickles in the refrigerator (without “processing”) can get you started painlessly. Our Producer Lisa says that the result is so delicious that you won’t be able to keep these pickles on hand - even for the 3-4 months that they’ll safely keep!
      The basics are slicing the cucumbers and other veggies, tossing them with salt and crushed ice and allowing them to stand for awhile to become extra-crisp. You then make a simple, sweet and spicy syrup, (Andie does this in the microwave), rinse your crisp veggies, put them in a jar, pour the syrup over, and keep them in the refrigerator until they’re “pickled” – turning the jar upside down each day. In about 2 weeks you’ll have pickles – now how much easier could that be? If you are inspired, I hope you’ll try these – and enjoy!
      MAKES ABOUT 1 QUART.
      FOR THE PICKLES:
      4 to 6 pickling cucumbers (cucumbers should be not much larger than 1 inch in diameter, and
      4 to 5 inches long)
      1/2 to 3/4 of one, medium size onion.
      1/2 red bell pepper.
      1/4 cup, pickling salt (coarse kosher salt)
      2 quarts, cracked ice
      water to cover
      2 tablespoons, mustard seed.
      1 heaping teaspoon, celery seed
      FOR THE SYRUP:
      1 1/2 cups, vinegar
      *NOTE: Use cider or distilled white vinegar, do not use wine vinegar.
      1 1/2 cups, sugar
      2 heaping teaspoons, pickling spice mix.
      PREPARE THE PICKLES:
      Carefully wash the cucumbers and bell pepper. Slice all vegetables very thin, using a food processor with a narrow slicing blade, or by hand, or using a V-slicer or mandoline. Toss the sliced vegetables together in a glass or crockery bowl large enough to hold twice the volume of the vegetables. Sprinkle the salt over the vegetables, add the cracked ice, toss again to blend all ingredients and add water to just barely cover the vegetables. Place a heavy plate on top of the vegetables to keep them below the top of the liquid.
      *Set aside for 4 hours.
      PREPARE THE SYRUP:
      Place the vinegar, sugar and pickling spices in a 4-quart Pyrex or other microwavable container (the large Pyrex measure works very well)
      Microwave on high for 15 to 20 minutes. [if a microwave is not available, simmer the syrup in a narrow saucepan on the stovetop, over low heat, for the same length of time.] Allow the syrup to cool. Strain the syrup and discard the spices.
      ASSEMBLE THE PICKLES:
      Place one wide-mouth quart canning jar (or two wide-mouth pint jars) with their lids in a pot of water to cover, place over medium heat and bring the water to a simmer (180 degrees). Remove the pot from the heat and allow jar(s) and lid(s) to remain in the hot water until needed.
      *After the 4 hours are up (crisping the vegetables as described above) pour the vegetables into a large colander and rinse well. The cucumber slices should taste only slightly salty. Return the rinsed vegetables to the bowl, add the mustard seeds and celery seeds and toss well until evenly distributed. Set aside.
      Return the syrup to the microwave, microwave on high for 8 to 10 minutes [or heat the syrup on the stovetop] until an instant read thermometer shows the temperature of the syrup is 190 to 200 degrees.
      Place the vegetables into one wide-mouth quart jar, or in 2 wide-mouth pint
      jars that have been scalded as described above. Pour the syrup over the vegetables, place the lids on the jar or jars, tighten well and place in the refrigerator overnight.
      The following day, turn the jar upside down - then continue to turn every day for 2 weeks. (This is to insure that the pickles are evenly flavored)
      After 2 weeks open the jar and taste. The pickles should be ready to eat.
      Pickles will keep in the refrigerator for 3 to 4 months.
      ( RG2154 )
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...