Pickles

Here's a terrific recipe for pickles.  It's really easy and makes a bunch at a time so have some canning jars ready.  If the jars and vinegar are pretty warm when you put the lids on they should seal up without having to go through the process of boiling the jars.  Though they may need to go in the fridge overnight to finish sealing.  I also use smaller jars so I get more of them and can use them as gifts when I need a quick host gift.  Though I still do a couple of larger jars to keep in the fridge and for those serious pickle fans who I know will go through them.  My last batch was 3/4 of the recipe and it made six - 8 ounce, two - 16 ounce and two - 24 ounce jars and a little bit left over.  I probably would have had more if I hadn't spilled so much of it on the counter when I was trying to fill the jars while talking on the phone.... oh and also, they should deffinately sit for at least 48 hours before eating as they need time to marinate.  The longer they sit in that deliciously garlicky juice the better they will taste.

So here it is. 

Delectable Dill Pickles
~A couple pounds of cucumbers or green beans
(would suggest steaming the beans for a just a minute or two before hand as they will soak up the flavors much better and faster than completely raw beans)
~1 large bunch of fresh dill
~1/2 cup garlic
(I usually do a clove or two, depending on jar size, per jar, cut into 4 or 6 pieces)
~4 cups white vinegar
~4 cups cider vinegar
~4 cups water
~1 cup salt (kosher or sea)
~1/2 cup sugar
~1/2 Tablespoon pickling spice


Cut cucumbers into spears (or ovals, or whatever shape you'd like your pickles to take).
Stuff them into the jars with dill and garlic, dividing evenly between jars.  Be sure not to fill the jars past the bottom of the lid rings.  


In a non-reacting pot, bring the rest of the ingredients to a boil and let simmer 5 minutes.  Pour liquid into warmed jars.  Put lids on and refrigerate.  

Again, it's best to let them soak for at least 48 hours before popping that lid.  I know, it's hard, but it'll be worth the wait.  


Suggestions:  If you prefer an even less sweet pickle cut back on the amount of sugar.  I prefer a more garlicky pickle so I put more chunks in to each jar than others so feel free to adjust to you're liking.  After a couple of batches (maybe smaller ones, it's an easy recipe to half) you'll know just how you like and you'll have your very own special pickle recipe unique to your own taste.  Good luck!

Crockpot Potpie

Tweeted: January 13, 2010

Origin: Fresh From The Vegetarian Slow Cooker by Robin Robertson

Slow-Fashioned Potpie with Biscuit Crust

serves 4

slow cooker size: 3.5-4 quart
cook time: 6 hours

Potpie

1 Tbsp. olive oil

1 med size yellow onion, chopped

1 lg carrot, chopped

2 Tbsp. ap flour

1 lg ap potato, peeled and diced

3 cups slow cooked or two 15.5 ounce cans chickpeas, drained and rinsed

1/2 cup frozen peas

3/4 cup vegetable stock

1 Tbsp tamari or other soy sauce

1/2 tsp dried thyme

1/2 tsp dried savory

salt and pepper

1. Heat oil in med skillet over med heat.  Add onion and carrot, cover, and cook until softened, about 5 minutes.

2.  Transfer the onion and carrot to a lightly oiled slow cooker. Stir in flour.  Add potato, chickpeas, and peas, stir in the stock, tamari, thyme, and savory, and season with salt and pepper.  Cover and cook on low for 5 hours.

Biscuit Crust

1 cup ap flour

2 tsp baking powder 

1/2 tsp baking soda

1/2 tsp salt

2 T olive oil

1/2 cup milk or soy milk

1.  About 1 hour before you're ready to serve, make the crust: in a large bowl, combine the flour, baking powder, baking soda, and salt.  Quickly stir in the milk and the oil until just blended.

2.  Spoon the biscuit topping over the surface of the simmering vegetables.  Turn the heat setting to high, cover, and cook until the crust is cooked through, about 1 hour longer.  For a drier crust, cook with cover off.  Serve the potpie within 10 to 15 minutes after the crust is finished cooking for best taste results.

Suggestions and notes:  I added about 1/4-1/2 cup of frozen green beans to the potpie.  I also used about 1/4 of whole wheat flour and 3/4 cup all purpose for the crust to give it a heartier flavor.  Didn't have savory so just used a little extra pepper but can replace it with marjoram or sage.