Our Pantry Penchants are sometimes quite clear. We have toyed at times with re-naming the blog My Sister’s Sweet Potatoes…. My Sister’s Pancakes….. and now I guess we’ll have to consider My Sister’s Pickles as well. I hope you like pickles as well as I do, so you won’t mind another pickle recipe, and I offer the explanation that my preference for pickles is related to a problem. My son, who used to enjoy lots of raw vegetables has somehow lost his taste for raw veggies. We have a rule that before any non-produce snack is eaten, a piece of produce must be consumed. Fruit is easy and always an option, but in the past he was also willing to eat raw sugar snap peas, grape tomatoes, carrots, green beans, slightly pickled (raw) cucumbers or salad (although that is generally only with a bit of pressure). We do also keep leftover roasted potatoes and other cooked veggies as an option but as far as raw vegetable go, we are down to pickled (raw) cucumbers, carrots (under duress) and salad (duress-er). He eats cooked vegetables and I still freely load any dish with veggies that I can, but I’m thinking that perhaps if I can cold-pickle some more veggies, that would provide us with another veggie snack. These green beans are not strictly raw, but they aren’t cooked much…. so I’m going to give it a go! The recipe I found was a dill-y concoction but my son generally prefers the sweet (surprise, surprise), so I made up a batch of both which are currently getting flavored up in the refrigerator. I leave you the recipes and then I will sleep while my green beans soak in flavor!! Continue reading
Okay you fabulous people. I had no idea that so many others had experienced the pain of my pickle …. perplexity…. ok, that’s not a word, but it just had to be a “p” word (and the pre-K crowd goes wild….). I have learned a great deal since posting about my frustration with standard pickles bought from an above average American grocery store. My key conclusion: I will not likely be buying pickles again, and if I do, it will be something like Bubbie’s fermented pickles. The price of these all natural probiotic beauties, however, makes them a candidate for a special treat rather than everyday lunch purchasing. Other conclusions I’ve drawn: pickles are both a flavor and a process, and it is useful to figure out what you’re after if you want to satisfy your most dear pickle cravings. I’ve realized that most of my pickle cravings are flavor rather than process or probiotic related, and so I am particularly interested in fresh and refrigerator pickles at the moment. But WOW! did I get some great suggestions.
A quick gleaning of your wisdom (and an overwhelming craving for BBQ – which I satisfied with seitan, something we’ll discuss when I get it down) led me to put together what I can only humbly and realistically call a sweet and sour pickle salad. The children were unimpressed, but I can’t say I’m surprised. Frankly after giving them the equivalent of Lucky Charms pickles, I’m not sure I’ll ever get them to eat the real deal. My husband and I enjoyed them immensely, eating them as a side dish, layering them on top of our BBQ, eating them straight out of the bowl, yes it was a bit of a fresh pickle orgy. So, while simple, I thought I’d share with you my quick not quite pickle recipe in case you, too, are reeling from my pickle revelations. These still have more sugar than I would like, but I guess I need a little weaning where my pickle expectations are concerned as well.
Chemical Free Simply Fabu Sweet and Sour Pickles
- 1 large English style or 2 medium whatever you have on hand pickles (this is still me – please don’t get stuck on the type of cuke for pity’s sake)
- 1/4 onion cut into slices (or however your crew will eat them)
- 2 c water
- 4T sugar
- 1/2 c apple cider vinegar
- 1/2t celery seeds
- 3t salt
- 1t mustard seeds
Slice cucumber however you like. Put cukes and onions in bowl that will hold your cukes and some liquid – ideally to cover cukes. Bring water just to a boil and add sugar – take off heat to avoid scalding sugar and stir to dissolve sugar. Add other ingredients and stir. Allow to cool for a few minutes. Pour over cukes and allow to sit for at least half an hour. Longer would be better and a chill would be nice too. We ate ours at room temp and straight out of the bowl until all that was left was the brine. De-lish and no HFCS or Yellow 5 in sight. The cucumber plants that are growing like crazy are all the more lovely to me now. Soon we shall be drowning in cukes for me to experiment with. And thanks to your generosity I have many options to choose from. Can’t wait.