{"id":3105,"date":"2023-01-13T03:24:05","date_gmt":"2023-01-13T03:24:05","guid":{"rendered":"https:\/\/mjmezza.com.au\/?post_type=recipes&#038;p=3105"},"modified":"2024-01-28T23:32:15","modified_gmt":"2024-01-28T23:32:15","slug":"cheese-puffs-with-bread-butter-pickles","status":"publish","type":"recipes","link":"https:\/\/mjmezza.com.au\/recipes\/cheese-puffs-with-bread-butter-pickles\/","title":{"rendered":"Cheese Puffs with Bread &#038; Butter Pickles"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/mjmezza.com.au\/wp-content\/uploads\/2023\/01\/2021_01_13_iStock-990238720.jpg\"><img decoding=\"async\" class=\"wp-image-3106 size-full\" src=\"https:\/\/mjmezza.com.au\/wp-content\/uploads\/2023\/01\/2021_01_13_iStock-990238720.jpg\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https:\/\/mjmezza.com.au\/wp-content\/uploads\/2023\/01\/2021_01_13_iStock-990238720.jpg 1920w, https:\/\/mjmezza.com.au\/wp-content\/uploads\/2023\/01\/2021_01_13_iStock-990238720-300x169.jpg 300w, https:\/\/mjmezza.com.au\/wp-content\/uploads\/2023\/01\/2021_01_13_iStock-990238720-1024x576.jpg 1024w, https:\/\/mjmezza.com.au\/wp-content\/uploads\/2023\/01\/2021_01_13_iStock-990238720-768x432.jpg 768w, https:\/\/mjmezza.com.au\/wp-content\/uploads\/2023\/01\/2021_01_13_iStock-990238720-1536x864.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><\/a><\/p>\n<div class=\"quick-links\">\n<ul class=\"inline\">\n<li style=\"font-weight: 600;\"><i class=\"fa fa-users\" aria-hidden=\"true\"><\/i> SERVES: 2-4<\/li>\n<li style=\"float: right; font-weight: 600;\"><i class=\"fa fa-clock-o\" aria-hidden=\"true\"><\/i> COOK TIME: 30 minutes + <em>pickling time in jar<\/em><\/li>\n<\/ul>\n<\/div>\n<p>Pickles have been around for about 4,000 years and haven\u2019t changed much in that time. Why would they? From the moment the ancient Mesopotamians first pickled cucumbers in brine, they\u2019d stumbled on perfection. Since then, pickles have traversed the globe and found a home, in one form or another, in just about every cuisine this world has to offer.<\/p>\n<p>Bread and butter pickles are, in the scheme of pickled things, very new. We think the term was first coined in the 1920s by Omar and Cora Fanning to describe a style of pickle that had been in their family for centuries. When times were hard, the Fannings used to exchange them at the local grocer for essentials like bread and butter, such was their popularity.<\/p>\n<p>Bread and butter pickles are on the sweeter side, with a ratio between sugar and vinegar that is closer to 1:1 than most. This makes them ideally suited to salty, creamy snacks like feta cheese that\u2019s been stuffed into hot pastry. Speaking of which&#8230;<\/p>\n<div class=\"cooked-recipe-ingredients\">\n<h3 class=\"cooked-single-ingredient cooked-heading\" style=\"text-transform: capitalize;\">Ingredients<\/h3>\n<ul>\n<li>500 grams Lebanese cucumbers<\/li>\n<li>Monjay\u2019s <a href=\"https:\/\/mjmezza.com.au\/finger-food\/cheese-puffs\/\">Cheese Puffs<\/a><\/li>\n<li>1 brown onion<\/li>\n<li>2 tablespoons coarse salt<\/li>\n<li>1 cup apple cider vinegar<\/li>\n<li>\u00be cup white sugar<\/li>\n<li>2 teaspoons yellow mustard seeds<\/li>\n<li>2 teaspoons coriander seeds<\/li>\n<li>A sprig of fresh dill<\/li>\n<\/ul>\n<\/div>\n<div class=\"cooked-recipe-ingredients\">\n<h2 style=\"text-transform: capitalize;\">Method<\/h2>\n<\/div>\n<div class=\"cooked-recipe-directions\">\n<div class=\"cooked-single-direction cooked-direction cooked-direction-has-number\" data-step=\"Step 1\">\n<div class=\"cooked-dir-content\">\n<p>Slice the cucumbers and onion about four millimetres thick and then place in a colander. Sprinkle with the salt and give it all a good toss, then leave for around half an hour.<\/p>\n<p>In a small saucepan, combine the vinegar, sugar and spices and heat until sugar has dissolved. You don\u2019t need to boil it, but it should get nice and hot.<\/p>\n<p>Rinse the cucumbers and onion and then pat dry with paper towel. Place them in a jar with the dill sprig, then pour the hot pickling liquid over the top. Allow to cool then screw on the lid.<\/p>\n<p>You can, obviously, eat the pickles as soon as you like. But a couple of days to steep will do them the world of flavour.<\/p>\n<p>When you\u2019re ready to pop the lid, bake or fry our moreish cheese puffs according to packet instructions. Serve the cheese puffs with the pickles and one of our dips \u2013 perhaps the <a href=\"https:\/\/mjmezza.com.au\/gourmet-dips\/tzatziki-dip\/\">Tzatziki<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Yes, fish can be paired with cheese. Forget the clich\u00e9s \u2013 it\u2019s the seemingly odd pairings that can offer the greatest satisfaction. <\/p>\n","protected":false},"featured_media":3106,"template":"","recipes-category":[53,52,57],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cheese Puffs with Bread &amp; Butter Pickles - Monjay Mezza<\/title>\n<meta name=\"description\" content=\"Monjay&#039;s Cheese Puffs | Bread &amp; butter pickles are on the sweeter side, with a ratio between sugar &amp; vinegar that is closer to 1:1 than most.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mjmezza.com.au\/recipes\/cheese-puffs-with-bread-butter-pickles\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cheese Puffs with Bread &amp; 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