Tag Archives: eating well

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!

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Has it been a week already?!

24 Jul

I can’t believe it’s been a week since I posted anything here. My apologies to my regular readers! Needless to say, summer is in full swing and the activities are endless.

I’m still cooking every day — just not as many new recipes nor as many attempts at creating recipes. I think my brain is fried from the summer heat, so throwing meat and veggies on the grill and tossing together a salad has become the norm.

But, I do have two new Eating Well magazine recipes to report on for the challenge this month. My in-laws were over for dinner last Sunday so we did burgers on the grill (we had just picked up the beef from our sustainably-farmed cow. Veggie burger for me.). I served them with my friend Lisa’s salad with the poppy seed dressing (can you say “addicted”!) and Lemon-Garlic Glazed Corn on the Cob from the latest issue of Eating Well magazine. I also made Raspberry Limeade from the magazine.

The corn on the cob recipe was fantastic! Everyone liked it and it was such a nice change from just buttered sweet corn. It was very easy to make, but I do have to say it’s a little bit of a challenge if you’re serving more than 4 people. You have to use a pan that the ears all fit in the bottom of because they cook in the lemon-garlic mixture. My biggest saute pan only fits 4 ears of corn on the bottom. I needed to make 10 ears. So I ended up making the full recipe two-and-a-half times and keeping the finished ears warm in the oven. Otherwise, we loved it.

Let me tell you about the Raspberry Limeade before I give our reviews. With the recipe, you mix the fresh lime juice, fresh raspberry juice and sugar together in a large pitcher and store in the fridge. When you’re ready to serve, you’re supposed to stir in the specific amount of seltzer water (I used sparkling water). But — here’s where I didn’t follow the directions. I mixed the juices and the sugar and put it in the fridge. At dinnertime, I put ice in all the glasses then divided the juice mixture evenly among them. Then I had Jason fill each glass with sparkling water. We didn’t use the measurement in the magazine. So they were absolutely gorgeous in the glasses — dark raspberry red at the bottom fading up into pink and topped with a white foam. But, because we didn’t measure the water, I think they were too diluted. We stirred the juices in, but everyone agreed they needed more of the juice flavor. So — lesson learned — next time we’ll measure the water! Definitely give them a try, though. They were very refreshing. Oh, and we all agreed it could easily become a delicious summer cocktail with the addition of tequila or rum or something.<

Challenge recipes #4 and #5…successful! Thanks, Eating Well!