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Looking for a perfect pickle recipe
I love a cool crunchy garlicky dill pickle, so, for the first day of the eat local challenge I purchased a 10lb bag of pickling cucumbers from Forstbauer Farms at the West End Farmers Market. I’m not sure how they’ll turn out but here’s the recipe I used from Marion Cunningham’s Fannie Farmer Cookbook. Making pickles requires a lot of vinegar and salt – neither of which are readily available locally - it left me wondering how local my pickles really are…
Dill Pickles (makes 6 – 8 quarts)
About 50 unwaxed 3-4 inch cucumbers 1 litre cider vinegar ¾ cup salt 2 litres water fresh dill sprigs garlic cloves, peeled
Put the cucumbers in the sink, cover with cold water and let stand overnight. (Don’t bother doing this if your cucumbers are fresh – the fresher your cucumbers the crunchier your pickles!). Drain and pack them into hot sterilized jars (boil for 10 minutes to sterilize). Combine the vinegar and salt with the water in a pot and bring to the boiling point. Pour over the cucumbers, leaving ¼ - inch headspace. Add a sprig or two of dill and a clove of peeled garlic to each jar and seal. Or close the jars and process in a boiling-water bath for 15 minutes.
Recently I made cornmeal flour by dehydrating the corn on the cob that I bought from the farmers market.
First I cut off all the corn as soon as I got it home (apparently its best to work with corn at its freshest).
Second I put it on cookie sheets about 3/4 of an inch high. I left the corn in the oven at its lowest setting for the rest of the day and overnight.
Third, I took the hard kernels and put them bit by bit in my coffee grinder to which I could decide the consistency of the flour (grainy or soft).
Voila! You have corn flour!
I used this in a cornbread recipe (of which there are so many to choose from on the internet depending on what you serve it with). I made mine spicy with fresh hot peppers and onion.
I also mixed it with some sprouted spelt flour that I found at the farmers market last week.
Yes! I found flour at the farmers market! Anita's farm is growing spelt and milling it in Armstrong, BC (not quite 100-mile, but pretty darn close). Its called Just Abundance and gosh darn its good!
2 comments:
Looking for a perfect pickle recipe
I love a cool crunchy garlicky dill pickle, so, for the first day of the eat local challenge I purchased a 10lb bag of pickling cucumbers from Forstbauer Farms at the West End Farmers Market. I’m not sure how they’ll turn out but here’s the recipe I used from Marion Cunningham’s Fannie Farmer Cookbook. Making pickles requires a lot of vinegar and salt – neither of which are readily available locally - it left me wondering how local my pickles really are…
Dill Pickles
(makes 6 – 8 quarts)
About 50 unwaxed 3-4 inch cucumbers
1 litre cider vinegar
¾ cup salt
2 litres water
fresh dill sprigs
garlic cloves, peeled
Put the cucumbers in the sink, cover with cold water and let stand overnight. (Don’t bother doing this if your cucumbers are fresh – the fresher your cucumbers the crunchier your pickles!). Drain and pack them into hot sterilized jars (boil for 10 minutes to sterilize). Combine the vinegar and salt with the water in a pot and bring to the boiling point. Pour over the cucumbers, leaving ¼ - inch headspace. Add a sprig or two of dill and a clove of peeled garlic to each jar and seal. Or close the jars and process in a boiling-water bath for 15 minutes.
Cornmeal/Corn flour-So simple!
Recently I made cornmeal flour by dehydrating the corn on the cob that I bought from the farmers market.
First I cut off all the corn as soon as I got it home (apparently its best to work with corn at its freshest).
Second I put it on cookie sheets about 3/4 of an inch high. I left the corn in the oven at its lowest setting for the rest of the day and overnight.
Third, I took the hard kernels and put them bit by bit in my coffee grinder to which I could decide the consistency of the flour (grainy or soft).
Voila! You have corn flour!
I used this in a cornbread recipe (of which there are so many to choose from on the internet depending on what you serve it with). I made mine spicy with fresh hot peppers and onion.
I also mixed it with some sprouted spelt flour that I found at the farmers market last week.
Yes! I found flour at the farmers market! Anita's farm is growing spelt and milling it in Armstrong, BC (not quite 100-mile, but pretty darn close). Its called Just Abundance and gosh darn its good!
Bon Appetit!
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