pickles | Annie's Kitchen Therapy

Now that the weather is getting nice we’ve been eating on the patio. I absolutely love eating outside with the fountain on and the great view that we have, it’s restorative.

We found a place nearby (shout out to https://naturesfoodpatch.com/) where they make their own sausages filled with unusual and tasty fillings (i.e. a chicken sausage with broccoli rabe and cheese and and pork sausage with bacon). We tossed some shrimp, asparagus, little neck clams and a filet mignon that we butterflied right onto a hot grill. We also had a side of our homemade pickles (see my pickle recipe: here )

Pro-tip: For the little neck clams, soak them in fresh water with a tablespoon of flour (this makes them release any sand they may be holding onto). Then put on hot grill until they pop open. Serve with melted butter mixed with garlic, a splash of fresh squeezed lemon and a little cilantro or parsley.

With everything slowing down there’s tons of time for recipes that need tons of time. And what better example than pickling! I received this recipe from a colleague and have tweaked it along the way. I’ve tried pickling a few different things based on what I can find fresh at the local farmer’s market. The most popular are the pickled cucumbers, super crunchy and tasty. You can up the amounts of garlic, onion and dill to taste – you’ll figure it out along the way. The peppers make a great addition to a charcuterie alongside some cheese and prosciutto. I use the largest bell jar I can find, the seal keeps the pickles from getting mushy.

Ingredients for Brine:
4 cups water
2 cups white vinegar
2 tablespoons of kosher salt
A huge bunch of dill coarsely chopped
1 teaspoon of sugar or sugar substitute
Put all ingredients in pan, stir together, bring to a boil. Remove from heat and let brine cool to room temperature.

Goodness for the Jar:
Mini cucumbers – I like to slice in half, but you can quarter or make discs
A bunch of garlic (to taste) skins removed and crushed (like 2020)
1 white onion sliced
A handful of black peppercorns

Fill jar with brine after all ingredients are packed in there. Let it sit in fridge for 10-14 days before eating every single one!