Best 2 Big Sur Bakery Pickles Recipes

In the heart of Big Sur, California, there exists a legendary bakery renowned for its extraordinary pickles, captivating the taste buds of countless visitors and locals alike. These pickles, crafted with utmost care and precision, have garnered widespread acclaim for their vibrant flavors, crisp texture, and tantalizing tang. Embark on a culinary journey as we delve into the secrets behind these iconic pickles, unveiling the perfect recipe to recreate this delectable treat in the comfort of your own kitchen.

Let's cook with our recipes!

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.

BIG SUR BAKERY PICKLES

BIG SUR BAKERY PICKLES image

Yield quarts

Number Of Ingredients 12

Ingredients

½ c. kosher salt
8 small to medium pickling cucumbers, washed and dried
1 qt. champagne vinegar
6 garlic cloves, crushed
2 shallots, sliced
¼ c. kosher salt
1 tbsp. sugar
1 tbsp. mustard seeds
1 tbsp. fennel seeds
1 tbsp. black peppercorns
1 tbsp. hot red pepper flakes
2 bay leaves

Steps:

1. Prepare cucumbers: Dissolve salt in 2 qts. hot water. Pour salted water into large glass container and submerge cukes. Put a plate on top to prevent them from floating to the surface. Refrigerate for 24 hours. Rinse. 2. Make brine: Put vinegar, garlic, shallots, salt, sugar, and 1 qt. water in a medium pot. Combine mustard and fennel seeds, peppercorns, red pepper flakes, and bay leaves in saute pan and toast over medium heat for about 3 minutes. Add the toasted spices to the vinegar mixture and bring to a boil. Then lower heat and let brine simmer for 10 minutes. 3. Place cucumbers in clean, dry glass or ceramic container and pour hot brine over them. Use a plate to keep the green guys submerged in liquid and place container in fridge uncovered. Leave until brine cools, then cover the container with a lid and keep for 1 week. For good pickles, eat in a week. For great pickles, eat in a month.

Tips:

Choose the right cucumbers: Use pickling cucumbers, which are smaller and have thinner skins than regular cucumbers. This will help them absorb the brine more easily.
Make sure the cucumbers are fresh: Fresh cucumbers will have a deep green color and be firm to the touch. Avoid cucumbers that are yellow or have soft spots.
Wash the cucumbers thoroughly: This will help to remove any dirt or bacteria. Be sure to scrub the cucumbers with a clean brush.
Cut the cucumbers into uniform pieces: This will help them to pickle evenly. You can cut them into slices, spears, or chunks.
Use a clean jar: Make sure the jar is sterilized before you use it. This will help to prevent the pickles from spoiling.
Use fresh spices and herbs: Fresh spices and herbs will give your pickles the best flavor. Avoid using dried spices, as they will not be as flavorful.
Let the pickles sit for at least 24 hours: This will give the pickles time to absorb the brine and develop their flavor. The longer you let them sit, the more flavorful they will be.

Conclusion:

Pickling cucumbers is a great way to preserve them and enjoy them all year long. With a little planning and effort, you can make delicious pickles that your family and friends will love. So next time you have a surplus of cucumbers, don't let them go to waste. Pickle them instead!