Loraine's Crock Dill Pickles (Lacto-Fermented "Kosher" Dill Pickles)

 

I'm kinda obsessed with these pickles....  To think that I can pull every.single.ingredient from my garden (except the salt), stick it in a mason jar and let it sit on the counter at room temp for a few weeks to do its thing, and then end up with a flavor unlike anything you can find on the grocery store shelf, AND get the benefit of naturally occurring probiotics - pretty doggone amazing!!!

Source: adapted from Loraine Johnson's grandfather's recipe

Per one-quart batch (I usually use 2-qt mason jars):

Enough fresh cucumbers (4-6" long) to fill jar, blossom end cut off (this is important, but I forget why!)

2 cloves garlic

1 t. pickling spice

1 fresh head of dill

1 grape leaf (for crispness)

Make a brine by dissolving 1-1/2 T. sea salt in 2 c. chlorine-free water. 

Pack cucumbers in jar.

Add garlic, pickling spice, and dill.

Cover with grape leaf.

Place a pickling pebble* on top of leaf to weight down grape leaf.

Pour brine into jar, leaving at least 1" of headspace.

Cover with canning jar lid, but don't screw on band.

Let sit at room temperature for 2-3 weeks. 

 

I usually check after two weeks.  If you prefer a more sour taste, then let them ferment a little longer.

You'll need to skim mold and scum off the top every few days or so, but don't let that wig you out!

After pickles have reached the desired flavor, simply store in the refrigerator for up to a few months.

Do NOT can these pickles to preserve them - you don't want to destroy the probiotics!

*In place of the pickling pebble, you can fill a small plastic bag with water and use it to weight down the grape leaf.

Watermelon and Tomato Salad with Basil Oil

I had been wanting to try this recipe, so was very grateful Julia and Alan volunteered (or should I say, were volunteered - no one else in the group wanted to attempt the basil-infused oil!) to make this salad for our food group this evening.  It was yummy, and their presentation was just as lovely.

Source:  Martha Stewart Living magazine, August 2011

BASIL OIL:

2 c. fresh basil, plus more for garnish

1 1/2 c. extra-virgin olive oil

SALAD:

6 c. cold cubed watermelon (from about 4 1/2 lbs. watermelon), rind removed

3 heirloom tomatoes, cut into 1/2" wedges

1 Kirby cucumber, cut into 1/2"-thick slices on the bias

1 T. extra-virgin olive oil, plus more for drizzling

1 t. fresh lemon juice

1/2 c. crumbled soft goat cheese (4 oz.)

sea salt and freshly ground pepper

BASIL OIL DIRECTIONS:

Prepare an ice-water bath.  Bring a saucepan of water to a boil.  Blanch basil for 1 min.  Transfer to ice-water bath to stop the cooking process.  Drain.

Puree basil in a blender with olive oil until smooth.  Strain mixture through a cheesecloth-lined fine sieve set over a bowl.  Let stand until oil drips through, about 1 hour (do not squeeze cheesecloth).

SALAD DIRECTIONS:

Toss together watermelon, tomatoes, cucumber, olive oil, and lemon juice in a bowl.  Transfer to a serving platter, and sprinkle with goat cheese.  Drizzle with basil oil and more olive oil.  Sprinkle with salt and pepper.  Garnish with basil.

Serves 4

Kristy's Bread & Butter Pickles

I hate to admit this, but these are very similar to my mom's, but just a bit better.

Source:  Kristy Yoder

30 medium cucumbers, thinly sliced

4-8 medium onions, sliced into thin rings

2 large red or green peppers, cut into fine strips or finely chopped (optional)

1/2 c. salt

Place cucumbers, onions and peppers into a large bowl. 

Dissolve salt in ice water and pour over cucumbers.  Let stand for 3 hours.  Drain.

Syrup:

4 1/2 c. sugar

4 1/2 c. vinegar

2 T. mustard seed

1 t. turmeric

2 t. mixed pickling spice

Bring syrup ingredients to a boil.  Add drained cucumbers, heat to boiling point, but don't boil.  Pack into sterilized jars.  Process in boiling water bath for 10 min.

Elma's Bread & Butter Pickles

These are good....  A little sweeter than my mom's version, but I love them.

Source:  Elma Umholtz

6 lbs. sliced cucumbers

1 1/2 c. onions

2 garlic cloves

2 qts. crushed ice

1/3 c. salt

Cover and let stand for 3 hours.

Syrup:

4 1/2 c. sugar

3 c. apple cider vinegar

1 1/2 t. turmeric

1 1/2 t. celery seed

2 T. mustard seed

Boil syrup.  Pour over drained cucumbers.  Pack into pint jars.  Process in boiling water bath for 10 min.

Yield:  10 pints

Panzanella Salad (Italian Bread Salad)

I discovered "Chef Tim's Sweet Balsamic Vinaigrette" earlier this year at Root's - Chef Tim has a stand there, and he always has samples of this yummy salad.  Tonight was the first I actually tried his recipe, which is listed on the bottle.  The Country Store also carries this dressing.  Instead of croutons, I used cubes of leftover homemade Italian bread I had in the freezer.

6 cubed roma tomatoes
1 peeled, deseeded cucumber
1 T. minced red onion
16 medium fresh basil leaves, cut into thin strips
3 c. cooked, cubed seasoned chicken breast
3 c. croutons
8 oz. Chef Tim's Sweet Balsamic Vinaigrette dressing

Toss all ingredients with dressing and place on a bed of 8 c. lettuce greens.  Drizzle greens with additional dressing.

Serves 4
Note:  This is a perfect use for the roasted chicken breasts that I keep in the freezer.

Tomato Bread Salad

One of my favorite ways to use up grape tomatoes!

Source:  Adapted from Kelley H.

1 loaf Italian bread, halved and toasted

1 c. extra virgin olive oil, divided

2 c. grape tomatoes, halved

1 cucumber, quartered lengthwise and chopped

1/2 c. fresh basil, torn

2 T. red wine vinegar

Tear bread into bite-sized pieced; place in a large serving bowl.  Drizzle 1/2 c. olive oil and season with salt & pepper.  Add tomatoes and cucumber to bread, tossing to combine.  Add basil, vinegar, and remaining 1/2 c. olive oil.  Toss and season with salt and pepper. 

Audrey's Refrigerator Pickles

I used raw apple cider vinegar in place of the white vinegars, which may have been a mistake, but they weren't bad (just not so pretty in the jar - the photo was taken before I added the vinegar mixture).  And, nothing beats the ease of refrigerator pickles! 

Source:  Organic Gardening magazine, August/September 2010

1 pound medium cucumbers

3 cloves garlic

1/2 t. black peppercorns

1/2 t. whole mustard seed

1 t. fresh dill weed

1 whole dried bay leaf

2/3 c. brown sugar

6-1/2 T. white distilled vinegar

6-1/2 T. white-wine vinegar

3/4 c. water

Cut cucumbers into spears or slices and place in a 1-quart mason jar.  Add the garlic, peppercorns, mustard seed, dill week, and bay leaf.

Stir together the brown sugar, vinegars, and water.  Pour the vinegar mixture over the cucumbers, add lid and shake the jar well to combine.  Cover and chill.  For fullest flavor, wait at least 24 hours before serving.  (These pickles will keep up to 3 months in the refrigerator.)

Update:  9/5/11
Note:  These are a nice option if you don't want to mess with canning pickles, but keep in mind that they won't have the flavor and texture of traditional canned pickles.

Pecan-Crusted Salmon



Photo Credit:  Taste of Home



My first cucumber of the season was destined for this recipe!  I make this recipe a lot in the winter without the sauce, but it's even better served with the sauce in the summer when fresh cucumbers and dill are in season.

Source:  Taste of Home

2 salmon fillets (6 oz. each)

2 T. mayonnaise

1/2 c. finely chopped pecans

1/3 c. seasoned bread crumbs

2 T. grated Parmesan cheese

1 T. minced fresh parsley

1 T. butter, melted

Cucumber sauce:

1/2 c. chopped seeded peeled cucumber

1/2 c. vanilla yogurt

1/2 t. snipped fresh dill or 1/8 t. dill weed

1/8 t. garlic powder

Directions:

Place salmon skin side down in a greased 11x7x2" baking dish.  Spread 1 T. mayonnaise over each fillet.

In a small bowl, combine the pecans, bread crumbs, Parmesan cheese, parsley and butter; spoon over salmon.  Bake at 425 degrees for 10-15 minutes or until fish flakes easily with fork.

Meanwhile, in a small bowl, combine the cucumber sauce ingredients.  Serve with the salmon.

Yield:  2 servings

Cucumber, Avocado and Dill Soup

I wouldn't normally include this recipe since it calls for an avocado and I'm trying to stick to 100% local as much as possible, but this is so yummy and healthful that I had to make an exception.  My friend Rose made it for me this evening; I couldn't get over how good it was!

Source: Rose C.

1 ripe avocado, peeled, pitted and chunked

1 medium cucumber, chunked

2 T. fresh lemon juice

1/2 t. sea salt

4 T. fresh dill (or less)

Simply place all the above ingredients in a blender or food processor and blend until smooth.  (No need to peel the cucumber unless you purchased it at the grocery store and it has a waxy coating; if so be sure to peel it.)

Serve with sun-dried tomatoes.

Yum!!