Some of you asked about my pickling prowess posted previously (sorry, that alliteration was just begging me to be written...but, hey, now you have a tongue-twister to try)
So, I'd love to remain the highly-esteemed domestic diva that some of you seem to think I am, but in fairness to mothers everywhere I simply must kick the pedestal out from underneath myself and let you in on a little secret.
Come closer, I'm going to whisper.
Can you hear me? Okay.
I am not--repeat it with me friends--NOT--the Martha Stewart of the Midwest. Even a monkey with some cucumbers, vinegar, water and a Sprawl-Mart nearby could make pickles. Seriously, that's where I got my confidence. Ask some of the people here about my many kitchen disasters. I'm sure they'll be glad to tell you about my health-cake where I decided to omit the eggs--unaware that there is a purpose to every item in a recipe. The purpose of eggs? To bind things together so that they don't crumble to pieces when a gentle breeze blows through. Perhaps you still don't believe me? There was also some unpleasantness with one of my first ever "Casserole Made from Every-Single-Leftover-In-The-Fridge" henceforth known as Mexican Chicken Surprise. I'd give you the recipe, but you wouldn't want it. I don't know what a smart, Yankee gal like myself thought I was doing making a casserole anyway. Sheesh. Or the first *meal* I cooked my future husband--a frozen pizza that I somehow burned on both the top and bottom. Look at it this way, I love homemade things. I love to play around in my kitchen. But I have a bunch of kids and a limited attention span. If they made paper pots and pans I would use them. 'Nuf said. Now, back to pickling...
So, to review:
- Everyone can create the pickles in question--even the aforementioned monkey.
- All you need are pickling cucumbers (which you can buy for pennies at the farmers market, or if you really are a Martha Stewart-type--first, I would stop taking advice from me--and then, I would go pick some pickling cukes out of your beautiful, garden.
- Get as big a kettle as you have and pour in this mix--or this one, depending on your preference--and add water and vinegar accordingly (I found mine at you-know-where-Mart with the canning supplies.) Heat everything to boiling--again according to the package.
- Slice the cucumbers lengthwise, taking off the ends.
- Add together sliced cukes and hot pickling mixture and let sit for 30 minutes.
- Pack pickles into jars and ladle liquid in, leaving 1/2 inch head space.
I'll get to the preserving process another day. Right now I have to go throw away the lunch dishes.