Garlic Dill Pickles
The first time I made dill pickles was for 250 guests at a friend’s wedding in Germany. It was a few days before the wedding when the groom’s mother, Ana, casually announced that we would be making pickles today. I was set to work sterilizing large buckets to house the heaps of cukes. The call went out to friends and relatives for their gardens' bounty, and pretty soon fresh garden cucumbers and big pungent bunches of dill started arriving at her home. Three days later at the wedding, those cucumbers had transformed into delicious dill pickles. I was in awe!
Pickles are made by immersing fruits and vegetables in vinegar and/or a salt brine, to both preserve and add flavor. Pickled products are enjoyed throughout the world with countless varieties: for some they are burger toppings and relish; in my family culture they are a funeral specialty; for others, like our friends in Germany, a wedding treat; China is famed for its Sichuan preserved vegetables; in Japan, pickled daikon is the norm; and Kimichi is a loved pickled dish in Korea. Even Shakespeare couldn't help but reference pickles in his play The Tempest, "How cam'st thou in this pickle?"
My true pickle love will always be the classic dill pickle, a no-nonsense vinegar cucumber spear flavored with garlic, fresh dill and black peppercorns. Our Garlic Dill Pickle is a quick refrigerator version that does not need to be canned and can be made start to finish in about 15 minutes.
Yield: Two 3/4 Litre canning jars (we used Weck)
Ingredients:
- 5-7 small ‘pickling’ cucumbers, washed and cut into wedges or slices
- 1 3/4 cups cider vinegar
- 1 3/4 cups water
- 4 teaspoons dill seeds
- 2 teaspoons canning salt (can substitute table salt in the same amount but the liquid will be cloudier)
- 5 cloves garlic, peeled and cut in half
- 8 whole peppercorns
- 8 sprigs fresh dill
Steps:
- Distribute the sliced cucumbers, garlic, dill and peppercorns into the sterilized canning jars. Pack as tightly as you can.
- Combine vinegar, water, dill seeds, and salt in a saucepan and bring to a boil. Once boiling remove from heat.
- Pour the brine over the cucumbers in the canning jars to fill completely. If you need to top off the jars use a 50/50 mix of vinegar and water.
- Seal with a lid and move to the refrigerator. Let rest overnight for best flavor. Use within 2 weeks.
Notes:
- Your garlic may turn colors as a result as the pickles sit in the fridge. This is ok and merely a chemical reaction caused by the acidity of the solution.
- Feel free to substitute another kind of vinegar for cider vinegar
- If you prefer a slightly less sharp pickle add one tablespoon of sugar
- Leftover pickle juice is a great flavor bump to potato salad
Pickled Eggs & Beets
Rebecca loves pickles: pickled onions, pickled vegetables, Haitian style pickled cabbage, sauerkraut with juniper and caraway, red cabbage sauerkraut with apples and cloves, and of course dill pickles. Whether by nature or nurture, our 2-year old Madeline is developing the same taste. Our current strategy of getting her to eat veggies is to make them sour. This weekend, with piles of fresh beets and local eggs from the market, I was remembering an old fashioned Pennsylvania Dutch classic from my grandparents generation -- Pickled Eggs & Beets. I adapted this recipe from a few of our old Pennsylvania Dutch/Amish cookbooks (yes, we brought them with us to Haiti), reducing the sugar significantly and boosting the spices and vinegar. The resulting magenta pickles are sublime, and super easy to make. Our fridge version of Pickled Eggs & Beets will keep for at least two weeks, and works beautifully as a side, a quirky topping to salads, on toast, in a grain bowl, or as a toddler snack (well at least for our funny girl). Happy pink pickling!
Summer Corn Sauté with Herbs
It’s labor day, and we are devouring corn and tomatoes in these beautiful late summer days like they're going out of style. Truthfully, I have a bit of an obsession with sweet corn, and have been known to personally eat 6 cobs in a meal. It’s officially September now, and as the season changes, so too does our cooking. Instead of boiling or grilling our corn, we are firing up my Grandmother's trusty skillet for our delicious and simple Summer Corn Sauté with Herbs, a dish that will have you coming back for seconds. The sweetness of fresh corn is highlighted by the rich and nutty background of butter, onions, cumin, and garlic, garnished with heaps of herbs and tomatoes. I have learned my lesson making this dish over the years, just go ahead and double it the first time, it’s the best way to avoid complaints!
Chilled Tomato & Vegetable Soup, Gazpacho
In these dog days of summer, a crisp and refreshing chilled soup is a wonderful thing. Gazpacho, for those unfamiliar, is a type of cold tomato soup that originates in Spain, with many variations in texture and flavor. We love the pure, cool, sweet flavors that develop as garden-fresh tomatoes, cucumbers, peppers, and onions release their juices and meld together. Chilled Tomato & Vegetable Soup, Gazpacho, is quick and easy to make, especially with a food processor to aid in chopping. Enjoy the fresh bounty of summer and homespun food shared with the ones you love.
Southwest Black Bean Salad
In high school while browsing for recipes for a Mother’s Day brunch, I was struck by a colorful sounding 'Stoplight Salad' in my Mom’s copy of Simply in Season. My sister and I added it to our Mother’s Day menu that year, and it became a family staple. Through the years, I have created my own version with a bit more of a Southwest flair, swapping in a potent lime-cumin vinaigrette and handfuls of herbs and fruit for contrast. In college, when I needed a dish for a potluck with some Amish friends, I didn’t think twice before whipping up my Southwest Black Bean Salad…what had seemed like a good idea in my dorm room started making me nervous when I saw my garishly bright salad sitting amidst a table of creamy noodle casseroles. Before I could withdraw my food offering, the head cook stuck her spoon in my salad, and I was given a nod of approval, I quietly let out my breath and tried to act nonchalant. Southwest Black Bean Salad is a pungent, bright, and refreshing salad with corn, tomatoes, herbs, and a customizable base of seasonal vegetables and fruit. It has been my most requested recipe over the years, and is an infinity adaptable salad that will be devoured every time. I’d love to hear your favorite combinations! To read more about Simply in Season and our other favorite cookbooks, check out our Bookshelf.
Haitian Pikliz
It is a big week for us. Friday marked our first official day as country representatives, and tomorrow we are moving into our new house. The thought of unpacking after 6 months makes me giddy! This week's transition seems more final than the previous ones, it feels like we have finally arrived at our destination, Haiti is home. As we have explored Haitian culture through food, pikliz was our first culinary attempt. Pikliz is a beloved Haitian condiment; a pickled cabbage dish with spices and citrus notes, that often accompanies rich or fried foods. Our usual make-taste-adjust routine was somewhat stymied, when after our 9th batch, we just couldn't seem to get a consensus from our Haitian friends and co-workers, of the flavor profile for the perfect pikliz. More heat, more sweet, less sour, more citrus, less salt, more salt, add color, more crunch. Finally we figured it out, there is no perfect master recipe. This is our favorite version of our many, many batches. Enjoy tinkering with the recipe to make pikliz your own. This tangy condiment is fantastic with all manner of meat, hot dogs, burgers, and stewed dishes.
