...is Turning Healthy! We are keeping the good fat and getting happy about living a more full and painfree life. I'm combining my cooking background and passion with a Health Coaching certification to guide myself and others to burn toxins, boost energy and mood, lose weight and increase our health and longevity without giving up flavor, rituals and dinners out with the gang. Read on, eat on and be Fat and Happy
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Wednesday, October 1, 2008
Spicy Dill Pickles
Crunch, sweet, spicy, bread and butter, cornichons - doesn't matter what type of pickle it is - I love them all! Imagine and egg salad sandwich without pickles, or a cubano or a pregnant woman...!!?? Wouldn't happen.
This is my real first foray into pickle making. I asked around a little and came to the realization that anything goes. So I used what I had in the spice drawer.
The one thing I'll say is that many of the spices I used were ground, rather than whole. Typically you would use whole - like mustard seeds rather than ground mustard. And you can always buy a pickling spice packet, but I made up my own, again, using some ground versions. But in this economy - I think this is a viable option if you are trying to save money and you have these 'ground' spices in your possession already. The liquid will look more muddy when you shake it, but I assure you, it's fine, really, trust me! I didn't go through the canning process either, so I just boiled the liquids and then kept the jars in the fridge.
One last note- these pickles are pretty potent/spicy, which I really like. Just cut back on the garlic and cayenne (or red pepper, which ever you use) and yours will be more mild. I also added some green beans to my jars and they work great! Good for snacking, also a nice addition to an antipasto platter and also a great back to vodka shots (true Russian style - don't forget to sniff your sleeve!). That's bound to leave you fat and happy!!
Spicy Dill Pickles
2 cups water
1 1/2 cups white vinegar
1 cup chopped dill
1/4 cup sugar
8 cloves garlic, chopped
1 1/2 tsp salt
2 tsp dill seed (add if you have it, I didn't have any on hand, so I added extra fresh dill to the jars)
1 tbls of pickling spice (here again, I didn't have this on hand, so I made my own with ground mustard, peppercorns, allspice, coriander)
1-2 tsp of cayenne pepper (if you have the red pepper flakes, use those)
4-5 small cucumbers
2-3 handful of fresh green beans
Add the water, vinegar and sugar in a pan, bring to a just boil to dissolve sugar and remove from heat. Add a, add the dill and place in your fridge for 2 weeks. Eat! You can add more 'pickles to the jars once they are empty; just allow them to soak for two more weeks.
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