Are you in a pickle?

10 Aug

You might want to be after you taste these pickles!

Last week, the kids and I tackled our own homemade pickles using the recipe and guide in the August issue of Eating Well magazine. I’ve never made pickles before, and I’m so excited to report that these were fantastic! We made them in about 2 hours last Tuesday afternoon and left them chillin’ in the camper fridge until dinner on Saturday, while camping in Kentucky.

We had a little pickle tasting party right before dinner. Everyone thought they were delicious. The flavors were vibrant and they came out very cool and crunchy. We made both the sweet brine and the sour brine and then mixed and matched seasonings and vegetables into all kinds of combinations. Most contain the smaller pickling cucumbers, sliced in various ways. I should mention that we used half-pint canning jars instead of pint jars as listed in the magazine.

Here is a picture and list of our concoctions:

Top row, left to right:
Southwestern Slices = 1 garlic clove + 1/4 teaspoon cumin + 1/8 teaspoon chipotle powder + 75% sour brine + 25% sweet brine
Chunky Sweets = sweet brine
Madison’s Dill Spears = 1/4 teaspoon pickling spice + 1 clove garlic + 1/4 teaspoon dried dill + sour brine
Logan’s Sweets = 1/4 teaspoon pickling spice + sweet brine (includes wedges of lemon cucumber)
Brady’s Dillies = 1/4 teaspoon pickling spice + 1 clove garlic + 1/4 teaspoon dried dill + sour brine

Bottom row, left to right:
Italian Giardiniera = mixed vegetables + 1 bay leaf + black pepper + sour brine
My Hubby is Sweet+Hot = 1 clove garlic + crushed red pepper flakes + 1 slice jalapeno + sweet red pepper slices + 50% sweet brine + 50% sour brine
Hot & Spicy = 1 cherry pepper + 1/4 teaspoon pickling spice + 1 jalapeno + crushed red pepper flakes + sour brine
Sandwich Slices = 1 clove garlic + 1 sprig fresh rosemary + 1/4 teaspoon pickling spice + sour brine
Bread & Butter = 1/4 teaspoon turmeric + 1/4 teaspoon pickling spice + sweet brine
Onions = I had leftover sweet brine, so I sliced an onion and dropped it into the brine (yummy on a sandwich!)

We didn’t find any that we didn’t like, but there were a few that really stood out from the rest — the dill pickles, the sandwich slices with rosemary and garlic, the bread and butter, and the sweets. Actually, the sandwich slices with rosemary and garlic were so phenomenal I could have eaten the entire jar in one sitting.

After I shot the above picture, I decided to whip up some quick labels for them so we could identify them more easily. Also, I wanted a record of what we made for future batches.

Thank you, Eating Well, for a successful challenge recipe #7!


2 Responses to “Are you in a pickle?”

  1. Doobster August 11, 2010 at 6:40 pm #

    I saw that article and am looking forward to making some myself. Thanks for the review. Awesome as always!

  2. Tamie Spears August 11, 2010 at 9:39 pm #

    I need to go back and try to figure out the sodium content on them. I'm in love with the ones soaked in the sour brine, which I think had more salt. I can't remember, though, since it was more than a week ago that we made them. Let me know if you try them!

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