Category: dill

Quick maple whiskey pickled carrots.

Maple whiskey pickled carrots.

I have made pickled carrots before, a long time ago. Four years ago; when my food photography was atrocious and my canning skills were n00b level. I made an adapted version of Molly Wizenberg’s recipe from her book A Homemade Life, which was basically spicy pickled carrots with rosemary. They were good and very much enjoyed by everyone who ate them, but for some reason I never again made a pickled carrot.

Until now.

Maple whiskey pickled carrots.

I really don’t know why I never again pickled carrots, really. I always thought of it when I saw beautiful multicolor heirloom carrots at farmer’s markets. I literally would see them and think, “How gorgeous would those be, pickled up in a jar?” And then I’d promptly move on and never actually do it. I’d probably just eat them in a salad or soup and that would be that.

But I recently had this genius idea. While making Jay his whiskey sour/maple whiskey pickles for the zillionth time, I thought, “Hey wait a minute… maple glazed carrots… maple whiskey pickles… what about using this recipe for pickled carrots?!” He looked at me as if I was insane (a normal occurrence) and then nodded slowly and smiled and said, “Sure…” I think he was just humoring me.

And so of course I just had to try it out. I did not have any fancy colored carrots, unfortunately, just plain old skinny organic orange beta-carotene-filled “normal” ones. However, it really would be lovely to fill up a jar with a variety of colors and sizes of carrots for this. Excellent presentation.

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Hop Pickles, take two!

Black Swallowtail caterpillar hanging out on the dill in my garden.

Ohhhh, summer. The sun is beating down on you relentlessly. Where the caterpillars are crawling all over the dill waiting to grow into butterflies, the heat is stifling… and the humidity makes you want to kill babies.

Maybe its not that bad. But it is pretty bad.

However on the upside the gardens are overflowing with vegetables, the flowers have never looked prettier, and it’s PICKLE TIME.

Cucumber garden harvest- prepped for making hop pickles.

I had a bunch of pickling cucumbers to harvest, of course I had to grab my dill heads and use them before those Black Swallowtail caterpillars ate ’em all! So yeah. It’s pickle time. Better yet… it’s HOP PICKLE TIME.

Yes. Hop pickles. Remember those? I made them about 3 years ago for the first time after learning about Brooklyn Brine’s Hop Pickles. The Brooklyn Brine variety is made with Dogfish Head 60 Minute IPA & some Cascade hop oil. Mine are made with straight up beer- this time, a Pilsner.

Hop pickles made with Coney Island Brewing Co. Mermaid Pilsner.

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New green “Perfection” Ball jars & pickles!

As you probably know (if you actually read my blog- do people do that anymore?), and as you can probably tell, I’ve been “canning” for awhile now. Yes- I’m one of those insufferable people who doesn’t buy Mason jars for crafting or wedding centerpieces, but for their actual purpose: preserving food.

What a snob!

Whiskey pickles in green "Perfection" limited edition Ball jars.

And through all of this canning trial and error that I’ve done over the past 5 years, I’ve discovered some things. I’ve made A LOT of pickles. Tons. Even before I grew my own cucumbers I made jar after jar after jar each year. Pickles are best in pint or quart jars (unless they’re bread & butter pickles, you can cram them into some 8-oz. jars or even some Collection Elite® “squat” pint jars if need be). I prefer quart/pint jars with a shoulder to keep the cukes down in the jar and not floating up too high. And that the prettiest pickles are made in the new green limited edition “Perfection” jars!

Whiskey pickles in green "Perfection" limited edition Ball jars.

I bought a case of the Ball® quart sized green Heritage collection “Perfection” jars specifically because I knew they’d be perfect (no pun intended) for pickling. They were hard to find near me- which is odd, because I was able to get the blue and purple ones just fine! So I ordered them on I also ordered some plastic screw-on lids because Jay’s favorite pickles are fermented Kosher dills that don’t get processed, so why waste the two-piece lids?

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Oui, oui: savory cheddar madeleines.

Savory madeleines with cheddar, dill & onion!

Have you ever had a genius idea and had to act on it immediately? Okay so maybe my idea for these madeleines wasn’t really genius, but either way I had to act on it immediately. I had just gotten inspired by flipping through the book Madeleines: Elegant Tea Cakes to Bake & Share by Barbara Feldman Morse.

In the book, there are recipes for both sweet & savory madeleines, as well as ones with fruit & nut and other unexpected varieties. I was sent the book to review back in October, but then I got sick, so I kind of put it back on the shelf (literally). But I saw it on my shelf and decided to get crackin’ on something delicious.

Savory cheddar, dill and onion madeleine recipe!

This recipe is not in the book; instead its an adaptation of one of the recipes plus ideas from my head and from another recipe in the book. I wanted to make a savory madeleine, one that you could eat with soup or as a snack. And one of my favorite types of biscuit or scone is a cheddar/dill kind. Jay always has fresh dill around- he not only makes homemade chicken soup from scratch, but also likes to eat it on sandwiches (seriously). And the onion? Well I just thought that it’d be a great addition.

And as far as the book goes… it’s great. While I didn’t use an exact recipe from it this time, I’m sure I will be in the future. A lot.

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Garden vegetable quick pickles.

It’s nearing the end of a quiet, still, warm summer day. Its just about 5 p.m. The birds are still chirping, and it’s still light out, but the light is diffused; not so strong as it was just two or three hours ago. Everyone is just getting home from work or the beach, and kids are just pulling up on their bikes after a day out with friends.

And me? Well, I decide to make pickles.

What can I say… it cures what ails me. If I’m stressed or worried or angry, making something helps. When my Nana passed away I basically spent the whole summer pickling. It just kind of helped with the anxiety & grief. Same goes for that weird unsettled feeling. And it just so happens sometimes on really nice summer days… I get unsettled.

Who knows why. Either way, there’s pickles.

Garden vegetable quick pickles- no canning!

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2014 canning round-up!

Canning round-up 2014 - Cupcake Rehab dot com

Spring is here, summer is coming in a few weeks. Which means I’m sure that most of you “canners” (or preservers, or dabblers) have started making your lists for spring/summer 2014, or even started canning already. If you even make lists at all- which I usually don’t, but I’m trying to be  more organized this year. I haven’t really stopped canning all year, myself, between apples & pears in the fall, & all the winter citrus fruits, then the rhubarb. But this is really the time to start to prepare for the canning boom… pickled cucumbers, carrots, zucchini, & berry jams & jellies, oh my.

So this year I thought I’d do a little preparation post slash canning round-up, and what better to feature in the post than some of my vintage jar collection & my 1945 Kerr Home Canning book!

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Martini pickles, Mr. Bond? Shaken… not stirred.

A couple of years ago, I made Molotov cocktail pickles with vodka. Before that I made maple whiskey/whiskey pickles & hop pickles. There was also a grilled pickle recipe I made a while back. Maybe I’m kinda known for making odd or unique pickles at this point.

So when the idea struck me for these I don’t think anyone was surprised.

See, in Russia, apparently it’s a thing to serve pickles with vodka. Not only that, but it’s a big process with shots of vodka, dill pickles & a piece of pumpernickel bread. I didn’t know this, which maybe I should considering Jay is part Russian. And very Russian at that: his great-grandfather fought in the Russian Army in the 19-teens.

Martini pickles!But at any rate as soon as I heard this little bit of information it got me thinking (just like how the idea of pickle backs got me thinking of whiskey pickles). First I thought of just adding vodka to regular pickles, then I figured why not go all the way…

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