- Noosa Yoghurt: All the wisdom of Australian starters with Colorado Pure Milk, Honey, and Fruits: Yummo
- A Rose by any other name
- Garden Dinners Arrive: complete with net carbs and calorie counts
- Father’s Day Pancakes make their national debut. Gluten-free, 7 grain. Yummo.
- Spring Fling: Fresh Morels and Peas with Pasta
- Hungary Bans GMO Crops. Other Countries Follow Suit.
- Oregon does the right thing.
- Thank Gawd It’s Wednesday: Peachy Margarita Cocktails
- FAREWELL to GMOs
- Expert on GMO labeling begins reporting for EENews
IN A PICKLE: and out again in 24 hours. Now that’s what I call instant joy.
Lindsay Strannigan’s 24 Hour Pickles
My friend and fellow blogger, Lindsay Strannigan, of Portland, O. has a great blog called www.rosemarried.com. I try to read every new post, because Lindsay is an inspired cook, and of course she lives at Ground Zero for the finest in local ingredients with all of Portland’s farmer’s markets, CSA’s, and dedicated foodies.
I try to go out every September to visit my son Jay and his wife Cara, and the darling grandchildren, Maia and Aidan, and also to eat my way through that wonderful town.
But when I’m not there, I content myself reading Lindsay’s blog. Today, she put up a pickle recipe that just sounds so great and when I get this post done, I’m going to get up from this desk go to Eden Gourmet, get some pickling cukes and put some up myself.
I like this recipe because it doesn’t make too many. I hate recipes that make a dozen quarts. I mean really. we want variety, not enough pickles of one kind to get us through the winter. That is so yesterday.
Anway, read what Lindsay has to say in rosemarried.com about making pickles.http://rosemarried.com/2010/08/11/24-hour-dill-pickles/. And sign up to read her blog every day. You’ll be glad you did.
Here’s what Lindsay has to say:
Since I’ve been having so much fun pickling veggies this summer, I knew I need to make the ultimate pickle classic: the dill pickle spear.
I stumbled upon this recipe and I knew that this was the dill pickle recipe I was going to try first. The photos were gorgeous and the recipe looked fresh and simple. So I set about finding some pickling cucumbers (Fred Meyer does not carry them, but Trader Joe’s does. And I was too impatient/craving pickles so I chose not to wait 5 days until the farmer’s market. Don’t judge.)
However, conquering the classic dill pickle spear made me slightly nervous. You see, my husband LOVES dill pickle spears. He even has theories on which brand of pickle spears are the best. He only likes the pickles that come from the refrigerated section and swears that they are crunchier than the sad pickles on the regular old grocery store shelf. He’s really into pickles.
I was worried that mine wouldn’t compare. And while it was my first attempt (and should be granted a small margin for error), I still wanted to make the perfect pickle. I wanted my pickle-enthusiast husband to really, truly love my dill pickle spears. And, guess what? He did love them. And I love them. And everyone who has tried them has loved them (my friend Priscilla requested a jar of these dill pickles for her birthday. They are that good). So, the next time I am at the farmer’s market, I am stocking up on pickling cucumbers. I will forewarn that once you open a jar of these, they disappear quickly. I’d recommend making two jars (or more) at a time.
24 Hour Dill Pickles (aka refrigerator pickles).
Adapted from Blondies Cakes
4 cups water
1/2 cup white vinegar
2 tbl kosher salt
1 tsp white sugar
4-6 cloves of garlic, sliced thin (or if you’re lazy like me, you’ll just smash them with your knife and throw them in the jar)
5 or 6 pickling cucumber, cut into quarters
1/2 tsp allspices seeds
1/2 tsp black peppercorns
1/2 tsp mustard seeds
6 sprigs fresh dill
Combine water, vinegar, salt, and sugar in a small sauce pan. Bring to a boil, then set aside and let cool.
Add the mustard seeds, peppercorns and whole allspice to a large mason jar. Pack in as many cucumber spears as will comfortably fit in the jar, and then pack in the dill sprigs and pieces of garlic.
Once the water & vinegar mixture has cooled (i.e. the brine), pour the liquid over the cucumbers in the jar. Seal with a clean lid and refrigerate for at least 24 hours before eating.Pin It