Category: pickles

Retro-style Indian “lime pickles.”

Indian pickled limes.

Retro-style? Salad oil? Lime pickles? What the hell is this?” That’s probably what you’re thinking reading this recipe. And I don’t blame you, really. But you should get the backstory before you think I’m totally insane.

Because lime pickles are totally a thing, and this is indeed a vintage- or “retro”- recipe.

A few months ago on a really rainy, chilly, gross Friday night, Jay & I stopped in to one of my favorite thrift stores. There wasn’t much to get. I was a little disappointed. Until he found a stack of 1960′s/1970′s McCall’s magazine cookbook supplements! SCORE!

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Garden vegetable quick pickles.

Quick garden vegetable refrigerator 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.

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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.

Martini pickles (yes, really).

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.

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Quick little sweet pickles.

Vintage Home Pickling book.

Ahhh, pickles. You come into my life every summer at the demand of the pickle-obsessed people in my family, you sit pretty on shelves or in the refrigerator for a while and then you’re gobbled up and before I know it, I’m making more of you. Good thing I’m not a pickle fan myself. In the words of the infamous notorious Biggie Smalls: “Never get high off your own supply.” Yes, he was talking about crack, but the principle is the same.

If I actually ate pickles, then I’d never have any to give away (or sell… *ahem*), and then people would annoy me more than they already do to make more. I’m not sure how many folks out there could somehow relate the “Ten Crack Commandments” to pickles, but what can I say?

Quick sweet pickles made with cinnamon, clove & red onion.

Did you know that “pickle” is derived from the Dutch word pekel, meaning brine? Betcha didn’t. But now you do!

Any who, I found this beautiful pickle recipe at Honey & Jam. The photos were so lovely, I knew I’d have to replicate it myself. My mother is a fan of sweet pickles; give her a jar of sweet gherkins & she’ll eat the whole thing. So I thought she’d appreciate these, lovely little quick pickles made with sugar, a stick of cinnamon & some cloves. The fact that they’re quick pickles, or refrigerator pickles, makes life easier. I love canning but on a super hot day it’s nice to just slap things in the fridge & not worry about processing.

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Kosher dills, TAKE TWO!

Retro 1957 Heinz Kosher dill pickle ad.

Uhm, I beg to differ, Heinz. ‘Cause these pickles right here are quite the sensation round my way.

You might remember, if you’re a longtime reader, the Kosher dill pickles I made a few years ago from a recipe by Arthur Schwartz (I guess you realize right about now that “take two” means this is my second time making them, not that I want you to take two of them. Heh.).

I made them the first time two summers ago while Jay was away on tour, and when he came home he flipped. He totally loved them, was obsessed in fact. And yes, he said they were his “favorite pickles” (until he tasted the grilled pickles, the hop pickles, the maple whiskey pickles…etc, etc). I tease him about that a lot. But I do know that despite the fact that he might love all kinds of pickles, Kosher dills are his absolute favorite. The less vinegar, the better. No vinegar at all? Perfect!

Arthur Schwartz's Kosher dill recipe.

They taste just like a deli pickle, apparently. Super crunchy & half-sour, like a “new” dill. He’s been asking me to make them again ever since, & I’ve slacked off.

Yeah, I’m horrible. But he’ll get over it- he gets a lot of treats.

So anyway here’s version two of Arthur’s recipe, adapted for a smaller scale (yields 1 quart as opposed to 3). Pro tip: Make sure you get cucumbers that are all the same size & shape, roughly. They’ll ferment at the same time more than a variety of sizes would. Unless you’re going to cut them into slices or “chips”, that is.

Kosher dill pickle recipe, 3-6 days to ferment.

How to make Kosher dill pickles at home! NO CANNING NEEDED!

This recipe makes some beautiful pickles.

ARTHUR SCHWARTZ’S HOMEMADE KOSHER DILL* PICKLES (Adapted by David Leibovitz from Arthur Schwartz’s Jewish Home Cooking)

Makes 1 quart or 2 pints, can be doubled or tripled

Ingredients:

  • 4 cups water
  • 1 tablespoons plus 2 1/2 teaspoons coarse white salt (Kosher, if available)
  • 5-7 Kirby cucumbers, scrubbed
  • 3 cloves garlic, unpeeled and lightly-crushed
  • 1 3/4 teaspoons pickling spice
  • 2 bay leaves
  • 1 small bunch of dill, preferably going to seed, washed

Directions:

  1. In a large pot, bring 1 1/2 cups water to a boil with the salt, stirring until the salt is dissolved. Remove from heat and add the remaining water.
  2. Prepare jars (1 quart or 2 pint jars, preferably wide mouth) by running them through the dishwasher or filling them with boiling water, then dumping it out.
  3. Pack the cucumbers vertically into the jars, making sure they’re tightly-packed. As you fill the jars, divide the garlic, spices, bay leaves, and dill amongst them. You can also slice the cukes into spears or slices, whatever you prefer.
  4. Fill the jars with brine so that the cucumbers are completely covered. Cover the jars with cheesecloth, secured with rubber bands, or loosely with the lids. Store in a cool, dark place for 3 days. You’ll probably have leftover brine, so either make another batch or just toss it… yes it’s a little wasteful, but it’s just saltwater!
  5. After 3 days, taste one. The pickles can ferment from 3 to 6 days. The longer the fermentation, the more sour they’ll become, however whole cucumbers that aren’t sliced at all might take longer in general. Once the pickles are to your liking, refrigerate them.

Easy Kosher dill pickle recipe- no canning required.

*Just to clear this Kosher thing up:

A “kosher” dill pickle is not necessarily kosher in the sense that it has been prepared in accordance with Jewish dietary law. Rather, it is a pickle made in the traditional manner of Jewish New York City pickle makers, with generous addition of garlic and dill to a natural salt brine.[3][4][5]

In New York terminology, a “full-sour” kosher dill is one that has fully fermented, while a “half-sour,” given a shorter stay in the brine, is still crisp and bright green.[6]Elsewhere, these pickles may sometimes be termed “old” and “new” dills.

Dill pickles (not necessarily described as “kosher”) have been served in New York City since at least 1899.[7] They are not, however, native to New York; they have been prepared in Russia, Ukraine, Germany and Poland for hundreds of years.[citation needed]

So these are kind of a cross between a refrigerator pickle, a fermented pickle & a shelf-stable pickle, seeing as how you end up refrigerating them & not processing them, yet they do in fact sit out for a while to “ferment.” They’re incredibly easy to make, and they really don’t have any of the somewhat “scary” elements of fermentation/lacto-fermentation (no yeast forms, there’s no mold skimming, etc). It’s sort of an intro to refrigerator pickles, canning & fermenting all at once.

I do prefer to make these kinds of pickles one jar at a time, just because I run out of room & places to hide them during their 3-6 day fermentation period. It has to be a relatively cool, dark area… and there are only so many of those during the summer months. Plus, that cuts down on the amount of “NO NO NO! DON’T EAT THOSE YET!” moments. Which, in a house like mine, there are many. There are jars of things brewing, freezing or sitting just about everywhere; sourdough starters, cold brewed coffee, bacon fat, flax seed, spent grain, fermenting pickles… all of these things somewhere, whether in the fridge, freezer or counter.

Arthur Schwartz's easy Kosher dill pickle recipe.

They will get cloudy after a day or two, that’s perfectly normal. And yes, I recommend wide mouth jars for this particular recipe. Especially if you’re making whole pickles, not sliced. AND DO NOT USE LARGE WAXED CUCUMBERS FOR THIS. It just will not work well. The wax prevents anything from penetrating the cucumber, and even if you slice them the skin will still be waxy & weird. You can quadruple this recipe and make one gallon as well, if you enjoy pickles that much. I actually just invested in some half-gallon Ball® jars (mainly for making cold brewed & sun tea) & I also noticed that my dill is growing like crazy… so perhaps Jay has a full half-gallon of Kosher dills in his future!

I don’t know how often I have to keep saying this, but: ANYONE can make these! They’re insanely simple! There’s no reason why you shouldn’t try making them.

Unless you don’t like pickles. In which case, can I interest you in a cake?

Tart & tangy lemon garlic tarragon pickles.

Happy Friday, folks. You might notice things look different around here; new images, etc. I’m in the (very slow) process of doing a full redesign- so if things look odd, for example if font sizes aren’t looking right, or images look bizarre, just bear with me. I like doing these things at 3:30 in the morning so there’s a chance things aren’t quite as they should be. In the meantime… any issues that may pop up are purely cosmetic. Everything is working, the recipe index is totally functional, as are the archives, categories & search features. And the recipes continue!

Finding new blogs to read that capture and actually hold my interest is something else I like doing at 2 or 3 in the morning. Jay gets home at around 2:30-3:00 a.m. and I usually wait up for him, so while I’m waiting if there’s nothing else to do, i.e. no movies/TV shows to watch, laundry to fold, blog posts to write/blog maintenance to take care of, e-mails to read or return, design work to be done, etc. If there’s none of that, I tuck into bed on the ol’ Macbook, maybe with some tunes, & look up new blogs. Sometimes, there are awful blogs. Really awful. Either they’re just poorly written, bad grammatically, uninteresting or they have such bad design I can’t even figure out what I’m looking at. As a matter of fact, I truly don’t even think most people know how many horrible blogs there are on the internet. I’d estimate the number at, oh… A LOT.

But other times I find a real diamond in the rough. Hidden internet gems that I’ve never seen or heard of before, just waiting there for me to find them. And I do. If you’re out there, & you’ve got a killer blog… I’ll find you. *cue this song* And when I find you, I spend what seems like hours scrolling through & going back through the archives like a web stalker. Is that creepy? Or is that totally normal?

Anyway.. how I find most of them are via links on other blogs, on Facebook, sometimes on Twitter, but most often via Pinterest photos, which is where I found the blog I’m ripping off this pickle recipe from.

Lemon garlic tarragon pickles. No canning required!

I first saw the photo for these pickles on Pinterest, and when I clicked through I saw the blog’s name was Pork n Whisk(e)y. How could I NOT love a blog with that name?! Come on now. Not to mention I clicked around & saw things like preserved oranges, ale mustard, bourbon sour cherry dark chocolate brownies, etc. I was hooked. I just love me a good blog, especially a good food blog.

When it comes to a food blog, the recipes are what pulls me in. But add some good photography & a clever name? I’m sold.

So then I make something from said blog, because you know something else I like to do at 2 a.m.? Make food. Since I had originally stumbled upon the lemon garlic tarragon pickles, that’s what I decided on making. It sounded different and it just so happens that in my jar stash, I had TWO quart jars left…

Tarragon is one of the four fines herbes of French cooking, and is particularly suitable for chicken, fish and egg dishes. Tarragon is the main flavoring component ofBéarnaise sauce. Fresh, lightly bruised sprigs of tarragon are steeped in vinegar to produce tarragon vinegar.

Tarragon is used to flavor a popular carbonated soft drink in the countries of Azerbaijan, Armenia, Georgia and, by extension, Russia, Ukraine and Kazakhstan. The drink, named Tarhun (Armenian pronunciation: [tɑɾˈxun] Тархун), is made out of sugary tarragon concentrate and colored bright green.

In Slovenia, tarragon is used as a spice for a traditional sweet cake called potica. In Hungary a popular kind of chicken soup is flavored with tarragon.

cis-Pellitorin, an isobutyramide eliciting a pungent taste, has been isolated from Tarragon plant.[5]

-Wikipedia

Tarragon is one of those herbs that isn’t for everyone. It has a faint licorice or anise-y flavor, but it’s also vaguely peppery. Very French, very summery, very fresh, very unique. Which means this is definitely not your every day ordinary dill pickle. But then again, when do I ever make those? I make pickles with beer & whiskey for crying out loud.

Quick & easy lemon garlic tarragon pickles. No canning required.Wow.. I cut some of those bad boys a bit unevenly didn’t I?

LEMON GARLIC TARRAGON PICKLES (from Pork n Whisk(e)y)

Ingredients:

  • 8-10 Kirby or other pickling cucumbers
  • 4 cloves of garlic, smashed
  • 5-6 tarragon sprigs
  • 1 1/2 cup distilled 5% white vinegar
  • 1/2 cup lemon juice
  • 1/2 cup water
  • zest of 1 lemon
  • teaspoon black peppercorns
  • 2 teaspoon sugar
  • 2 1/2 tablespoon kosher salt

Directions:

  1. Wash & cut the cucumbers into quarters, lengthwise, trimming off the blossom end (if kept on, it makes for mushy pickles). Place the cucumbers, lemon zest and tarragon into a quart jar that’s been sterilized.
  2. In a small saucepan, heat the lemon juice, water, garlic and vinegar over medium-high heat to a simmer. Then add salt, peppercorns and sugar. Stir to dissolve.
  3. Pour lemon juice mixture over cucumbers and tarragon in the jar. Let cool loosely covered until near room temperature.
  4. Seal and place in refrigerator. Keeps for at least 3 weeks, however they’ll probably be okay far longer.

Quick, simple, refreshing & easy. Still tart & sour, but in a very different way than your average, everyday pickle. My mother says they’re great with cream cheese (!). Seriously. I don’t know about that but she swears by it. And the best part (for most of you)… no canning required! Although if you wanted to, you could certainly make these shelf-stable; it seems to me that there’s plenty of vinegar in the recipe to do so. And if I’m wrong (because I’m no Master Preserver), it shouldn’t be too hard to tweak it.

If you’re looking for other pickle recipes to create this summer, I have a ton. Take a look at the pickling/pickles categories & take your pick (pun intended). Happy June.

Lemon garlic tarragon pickles.

And in case you’re wondering, some other recent blog discoveries of mine (that have become instant favorites) include Skunkboy, Headed Out West, The Militant Baker, Farmette, Spoon Fork Bacon, {local milk}, Cook Republic & Tartlet Sweets.