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Refrigerator pickles

July 27, 2010

This is one of my favorite times in the growing season, when the first zucchinis and cucumbers start to pop up all over the place! Micah’s pickles were such a hit last year that we went ahead and planted a LOT of cucumber plants. A & C cucumbers, Bothby’s Blonde, Armenian, Lemons, Chinese Long… the little picklers are just starting now, and last night after a weekend away, I found a handful.

Last year, one of our members shared this neat little trick for refrigerator pickles. That pickle jar in your fridge right now? With one lonely pickle in it? Well, eat that last pickle and then put your new little cukes in the same jar with the same pickle liquid. In about a week in the fridge, you should have a new crop of pickles to eat! It’s like a revolving door of pickles! No need to hot water bath, etc… just eat them within the month or so.

The heat wave this weekend did some wonders for the beans, zucchini, cucumbers and melons. Even the corn started to throw tassels. I’m planning to spend the day today fortifying some of the bean and tomato trellises and harvesting zucchini, so we don’t get leg-sized monsters! This part is fun. The gopher trapping. Not so fun.

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4 Comments leave one →
  1. Cat permalink
    July 27, 2010 5:57 pm

    You know what that means? That means I’m gonna go to the store tonite, buy my fave brand of pickles…eat ’em. And then lay in impatient wait for my happy soon-to-be pickles to wander unsuspecting into their new pickle bath.

  2. Cat permalink
    July 27, 2010 6:56 pm

    Baked Cherries
    0) preheat your oven to 350 (see rambling note at bottom)
    1) stem and pit as many cherries as you can stand (maybe 2-3 cups is as many as I can stand)
    2) admire your stained fingers
    3) peel (or don’t…who cares!) pit and slice a ripe (or not! who cares!) peach
    4) peel (or don’t…who cares!) pit and slice a ripe (or not! who cares!) a couple apricots (or plums or nectarines or whatever…you get the idea. Although the apricots were the make or break fruit in this equation.
    5) toss your fruities in maybe a tablespoon of flour (the recipe I bastardized called for corn starch, you could do that too, but the flour worked fine, and then I’m not tempted to make Ooblek outta the corn starch…ya’ll remember that stuff!?!). Let ’em sit and get juicy if you wanna.
    6) toss about a quarter cup of quick rolled oats (or regular rolled oats…I can’t tell the difference) with 2 tablespoons of TJs steel cut quick oats (sure, you could leave ’em out, but they’re extra yummy and nutty…so why would you?) and a tablespoon of melted butter (I’m watching you smart balance…) and a tablespoon of brown sugar (honey? froo froo demerara sugar? go nuts!…wait, you could add nuts! chopped (un?)salted almonds, pecans, walnuts, HAZELNUTS!). Your mixture should be sorta granola-looking…wait, you could get lazy and USE granola.
    7) spread your faux-nola over your fruities evenly
    8) stick ‘er in the oven for about 40 mins (cover with tin foil about half way through if you feel like it’s drying out or toasting too much…I did.) This is the kinda thing where it just has to get MORE delicious…so you can just get it warm, or you can get it warm and the fruit a little softened (that’s what I did, I HIGHLY recommend), or you can go all the way towards smooshy…whatever you want.
    9) let it cool a little before you eat it…not only will it be molten lava when you take it out, but also, it’ll be way juicy, so if you let it cool a little, it’ll be more firm like cherry pie filling rather than just fresh berries.

    A note on temp to cook at:
    If you prefer a crispier crisp…go lower…dries things out. If you like a chewier chewy…go higher for less long. PS… not that any of you actually eat fish sticks, but the same principle applies. Lower temp (325?) for longer (120% of time it says on package?) makes ’em crispy. Higher temp (425?) for shorter (80% of time it says on package) makes ’em not so crispy but doesn’t overcook the “fish” in the sticks. Actually, if you went nuts and sliced up your happy potatoes thinly (don’t you peel ’em, who cares!) tossed ’em with the most mind-blowing mustard you could find and sprinkled on some chopped up happy rosemary and salt and pepper and baked ’em lowish (maybe 375?) until they were crispy, you’d have kinda potato chips.

  3. Cat permalink
    July 27, 2010 7:14 pm

    Also…scalloped potatoes also, an inexact recipe:

    0) butter a baking dish
    0) preheat oven to 350 (it’ll cope with 25 degrees up or down just fine if you wanna do something else in the oven at the same time)
    1) Thinly slice potatoes
    2) layer potatoes in bottom of baking dish
    3) sprinkle a teaspoon of flour, teaspoon of finely chopped onion, teaspoon (or more) of grated parm (or gruyere? or you can leave it out…no parm is how my gramma made it) and lots of salt and pepper and dot with butter
    4) layer another layer of potatoes, flour, onion, parm, salt and pepper and butter dots.
    5) repeat until dish is just level with top full of goodness
    6) finish with flour, onions, parm, salt and pepper, and butter
    7) carefully pour milk in the edge of the dish until it’s about how you’d fill a bowl of cherrios (does that make sense? just so you can see the milk peaking out between the potatoes)
    8) bake in the oven for about 45 mins (very forgiving, you can go fast and hot, or low and slow depending on how you feel). They’re ready when the potatoes are just browned on top, and the milk/butter/love is all bubbly. You can poke the potatoes with a fork if you want to check.
    9) allow to cool a little so it firms up…enjoy! reheats really really well, freezes well, leftovers well.

    If you wanna go crazy you could add in some sliced smoked sausage or ham (spiral sliced ham leftovers?) and REALLY channel my gramma.

    • nadinelew permalink*
      July 27, 2010 9:02 pm

      cat, these are awesome, as are you.

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