No, this won’t be some diatribe about how the pregnant woman NEEEEEEEEDED pickles stat.
But the pickles I made (8 quarts for anyone curious 😀 ) a few weeks ago are…safe. Power has been restored to my humble abode after a full 3 1/2 days without. I’ve never been so glad for Mr. Prevention’s thinking on his toes as he ran out to Home Depot at the crack of dawn last Tuesday morning for a generator. We were without power from late Monday evening until Thursday afternoon. As the days passed, areas around us…all areas around us, it seemed, had power restored and it was as if we were the lone rangers left to battle the elements and live like cavemen. It is kind of nice not having spent time straightening my hair in the past 5 days…
My in-laws were planning to head up to Michigan for the weekend, but my father-in-law had an unfortunate freak accident which included breaking his elbow (OW!) and having surgery on Thursday (Owww). So instead, we packed up the Sentra and headed their way on Thursday after work. With leftovers (since we had no way of heating them all week long). And with pickles. And with all of the other 4th of July travelers (ugh).
My father-in-law and I not only share a love for really great IPA’s (let’s not talk about those, though…such a tease), but also know a darn good pickle when we taste one.
The weekend in central Illinois was spent eating at all of Mr. Prevention’s favorite local dining establishments, watching a hot dog eating contest (not kidding), lounging around, watching the dogs tolerate one another, reading (good book!), Pinterest-ing, shopping for baby stuff til I could drop and finalizing our registry…and watching fireworks.
And then last night, enjoying a cookout…with pickles. Burgers, corn, potatoes, veggies…and pickles. Perfection!
- 1 quart wide mouth mason jar with lid
- 4 pickling cucumbers ("cukes")
- 3-4 cloves garlic
- 8 sprigs fresh dill
- 1 Tbsp coriander seeds
- 1 Tbsp sugar
- 1½ Tbsp kosher salt
- ⅔ cup white vinegar
- 1 cup water + more, as needed
- Quarter the cucumbers into four slices each, lengthwise, or cut into ¼-inch chips. Cut the garlic cloves in quarters.
- In an extra mason jar or covered container, combine coriander seeds, sugar, kosher salt and vinegar. Tightly close the lid and shake vigorously until the sugar and salt dissolve. Add 1 cup water to the mixture.
- In the clean mason jar, tightly pack the sliced cucumbers, sliced garlic, and sprigs of fresh dill.
- Pour the brine mixture over the cucumbers. Tap the jar on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed.
- Place the lid on the jar and screw on the ring until it is tight. Leave the jar in the fridge for at least 24 hours before tasting (best after at least 1-2 weeks, however). The pickles last up to 12 months refrigerated.
My weekly menu isn’t much as I’ll be mostly fending for myself this week…
Weekly Menu: July 6th – July 10th
- Sunday: visitor 🙂
- Monday: Pickled “Fried” Green Tomatoes with Buttermilk-Herb Dipping Sauce + salad
- Tuesday: leftover pork tostadas
- Wednesday: probably a fruit & yogurt parfait
- Thursday: Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce
Not sure what’s on the agenda today, but I’m just glad it’s not Monday yet 😀