Category: pickling

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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Q & A time: why aren’t my pickles crisp? … and more!

Why aren't my pickles crisp? And other burning questions- answered!

You probably thought you were so smart. You looked everything up, or bought a book. You sterilized your jars, you made sure to boil your brine, and you washed all your produce thoroughly. You used your canning rack & processed them, and proudly went to open a jar a few months (or days) later and…

Limp pickles. Gross, limp, soft pickles.

I feel your pain, and I’m here to help.

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Ail je ne sais quoi; or “garlic I don’t know what.”

French pickled garlic with herbes de provence.

Garlic. The most potent flavor packed into the teeniest package nature could possibly create.

It’s amazing isn’t it? The things you can do with garlic. The possibilities are endless. Roast it, sauté it, bake it, slice it, crush it, mince it, puree it, whatever it. Clearly, the only thing I can’t do with garlic is write a decent blog post about it. No, really. I have no idea what to write about this. True story.

Usually I just blabber so much I have to stop myself before I write a novel, but for this post- nothin’. Its not that I have something against garlic- I don’t, I love garlic. But I just really have no idea what to say. So with that in mind… I’ll just make up a story. Pretend you’re at your summer house in Provence. Yeah, that Provence (in France). It’s a warm summer day & you’re hosting an outdoor dinner party this evening.

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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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Sad news, pickled asparagus & such.

Before I start getting into recipes, I’m sorry to say it’s been a difficult few days for us- Jay’s grandma Dotty passed away on Saturday. We’re all really torn up, we adored her. She was an amazing cook & an amazing grandma. She wasn’t my grandma by blood but I couldn’t have loved her more if she was. What a beautiful soul, inside & out (as you can see). I’m sorry that I won’t be making her her much-requested apricot or strawberry sugar-free jam this year… she’ll be missed terribly.

My heart hurts.

Grandma Dorothy Liff October 2, 1923 - March 29, 2014.Dorothy Liff ¤ October 2, 1923 – March 29, 2014

 

This recipe was written up last week, ready to go, & Grandma Dotty was big into cooking (which I’ll be writing more about very soon). She’d have wanted to hear more about all my recipes, or what I was making, so here it is. There’s no segue into this… and I feel weird doing so… but away we go.

We’re all patiently waiting for spring, right? I mean it technically IS spring. But we’re all waiting for it to get more spring-y. So spring veggies are a good sign, no? Now, let me just say: I don’t like asparagus. Not one bit. That said, it’s everywhere in the springtime, rearing its weird little pointy kinda flowery little  heads all over the place.

Pickled asparagus recipe!

Meh.

I don’t even like the way it smells.

Makin' some pickled asparagus!

My mother & Jay LOVE asparagus. LOVE it. I don’t have the foggiest clue why really. It’s not attractive in the least. And like I said; the smell? No thanks.

Unlike broccoli… which I plan on pickling soon as well. Broccoli has a nice, fresh smell. And it’s delicious.

Did I get sidetracked?

An easy pickled asparagus recipe!

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