Homemade Dill Pickles.

Homemade Dill Pickles.

It’s official, I’m never buying pickles again. Making your own is so stinking easy that paying for store bought pickles just feels wrong. The process literally takes 10 minutes. Chop cucumber, heat vinegar mixture, add it all together in a mason jar and store in fridge for a few days. If I’d known how simple it was I’d have been making pickles ages ago. Plus, being the control freak that I am, I just love that I know exactly what is going in there. I made plain old dill pickles this time but next time I’m going to get creative… I’m dreaming up a mix of indian spices for my next pickle concoction. Stay tuned for that!

Dill Pickles

Ingredients:

• 5 Persian cucumbers
*I get mine from Trader Joes. I use Persian because they are conveniently small. Less work for me! Just cut in half and you have perfect pickles!*
• 1/2 bunch dill
• 4-6 cloves garlic
• 1 1/4 cups distilled white vinegar
• 1 1/2 cups water
• 1 tbsp sugar
• 1/2 tsp salt
• black pepper

Process:

1. Cut your cucumbers to your preferred pickle size
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2. Chop dill

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3. Peel garlic cloves
4. In a large saucepan, combine vinegar, water, sugar and salt.

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5. Bring everything to a simmer and let sugar dissolve.
6. Pour warm mixture over cucumbers, dill and garlic.
7. Grind black pepper over everything, seal jar and put in fridge for 3 days or more before enjoying.

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NOTE* I couldn’t wait more than 3 days to try them and although they were tasty, they definitely needed more time. They were lacking a little vinegar kick. Leave sealed in jar for 4-5 days before diving in.

Happy Pickling lovers!

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Easy like Sunday Morning

Easy like Sunday Morning

Before I was a stay at home mom and had jobs that paid me monetarily instead of in baby cuddles, I rarely experienced a 9-5 work schedule. I’ve been employed as a hostess at a restaurant in the evenings, a manager at a coffee shop in the wee hours of the morning and a massage therapist on the weekends. I have never been very comfortable in a corporate setting so I gravitated towards work that was more flexible, social and low stress.

The one experience of working a 9-5 job that I always yearned for was the excitement of the coming weekend. It was as if I could hear a collective sigh of relief on Friday at 5pm. My husband works that 9-5 grind, so these days I feel I get to experience a bit of that excitement. Friday night means that for 2 whole days our family is together, having fun. Sunday morning is my favorite. We brew coffee, read the Sunday comics and enjoy my hubby’s perfect breakfast potatoes. So heavenly.

Easy like Sunday morning breakfast potatoes
*makes 6 servings*

• 6 russet potatoes
• 3 garlic cloves
• 1 sprig rosemary
• 2 tbsp paprika
• 2 tbsp garlic powder
• 1 tbsp cumin
• 2 tbsp salt
• 1/3 cup sunflower oil (use any cooking oil you’d like.)

1.Rinse potatoes and chop into bite sized chunks.
2. Place potatoes in a large pot cover completely with water and boil for 8-10 minutes until just soft.
3. Drain potatoes, place in large frying pan and turn heat to medium.
4. Cook potatoes for a few minutes and add spices and toss together.
5. Next add half of oil and mix around until coated.
6. After a few more minutes add rosemary and garlic.
7. Leave everything in pan for a few minutes without stirring so you get a nice caramelization on the potatoes. Flip potatoes so they can caramelize evenly. (After first flip, add the rest of the oil) Repeat this process until potatoes are finished.
8. Potatoes will be finished when all pieces are evenly cooked and nice and crunchy on the edges, about 10-12 minutes total pan frying time.

We usually enjoy these potatoes with an omelette of sorts and of course a perfectly brewed cup of coffee. My idea of decadence on a lazy Sunday morning. 🙂

What is your favorite Sunday breakfast/brunch?

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