Making Dill Pickles at Possum Kingdom

Bob and I went to the lake for a few days to visit Linda Kay and Skip last week. Linda Kay called before we left and said, "Let's make some dill pickles!" So, as we were leaving the metroplex, Bob and I stopped at the Farmer's Market in Haltom City located at 5507 E. Belknap Street.





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They have wonderful fruits and vegetables, honey, jams and jellies, potted plants, and all sorts of goodies that I always enjoy looking at when I visit their family-owned and operated business located between my home and Fort Worth. But I'm getting off-track. I stopped by to purchase some cucumbers, dill, and garlic. They had just what I needed. Shubert ran in before I got off the cell-phone and I knew if I didn't follow him quickly I'd end up with regular size cucumbers instead of the pickling size.

I found him bagging up the wrong ones just in time! We bought about 10 pounds of cucumbers, a sleeve of 5 heads of garlic (it was a better buy but we only used one) and a handful of fresh dill. We stopped by a local Kroger grocery store and bought a gallon of apple cider vinegar. Luckily, I had 13 or 14 pint jars left from last October's pear preserves. I also had a brand new box of Mason lids and rings which we could use. We were all set.

Linda Kay and I didn't get started on our pickles until later in the day on Friday. After all, we had to watch Young and the Restless first!

We had a great time. We made 2 recipes and used all of the cucumbers and all of the jars I had taken to the lake. We put black peppercorns in the pickle strips to see if we liked the taste. I brought half of the pickles home with me and she kept half. Of course, we have to wait at least 7 days to let the flavors meld before trying our pickles! We used Mildred's Quick Dill Pickle recipe which I have posted here. Hope you will try them and let me know what you think.




Photographs by Judith Richards Shubert, July 2009 (c)

Chili and Cheese Burgers

There were lots of great food moments during my trip to North Carolina in October. My cousin, Linda Kay, and I flew to Raleigh-Durham where my daughter and two granddaughters picked us up, luggage in tow, and cheerfully listened to all of our complaints and tales of “high” adventure aboard American Flight 700.

It actually was a great flight. We had no complaints except for the fact that we felt confined and a little stiff and sore before the trip was over. The attendants were very nice and eager to make us comfortable; however, it was wasted effort as our 60+ legs were not cooperating!

Linda Kay, my daughter Gail, and I took off that Monday morning for the Outer Banks. The weather was gorgeous and we couldn’t wait to see the ocean spray!

We ate lunch at the “Country Kitchen” just outside of the little town of Bath, North Carolina on the Pamlico Sound. The food was as great as we had been told by a young woman working in the Traveler’s Center.

Linda Kay ordered Chicken Salad on Toast and she said it tasted wonderful. Gail and I ordered cheeseburgers and sweet potato fries. We had a laugh when I was asked by the waitress what I wanted on my burger. I said everything! That stumped her. Gail spoke up and said tomato, lettuce, onion, and mustard. I looked at her a little funny and she said (after the waitress left with our order) that in North Carolina when you say everything – they put everything on it, including chili. I said I didn’t want chili, but guess the waitress took me at my word. I got chili on my burger!

More on our adventures in North Carolina to come.

Photographs taken by Judy Shubert Copyright 2008

A Word or Two about Knives

KNIVES

I found this very useful information about knives in a 1973 edition of one of my favorite cookbooks, Secrets of Better Cooking, A Treasury of Time Tested Methods of Good Cooking. My copy belonged to my mother and she obviously used it often as the pages are dog-eared and some are even falling out. But I also enjoy using it and have found it very helpful in my quest for the perfect dish.

These are among the most neglected tools in the kitchen, although they are used constantly. They are often poor in quality, not well sharpened or not the proper type for the work they are expected to do. There is a knife for every job. The variety is endless, but you can get a perfect starter set of six knives. If you are not able to pay for a good-quality set, buy one good knife at a time as the need arises. Cheap knives are a waste of money.

A good-quality knife made of hard steel is expensive but, if well cares for, will last a lifetime. Wash and dry your steel knives promptly after use to prevent rust or stain.

Stainless-steel knives have become very popular in recent years. They are far easier to care for than the old-fashioned steel knives but will never keep as sharp an edge.

A new type of knife with a scalloped edge is fast gaining in popularity with practical cooks. Originally designed for slicing crumbly bread and cake, it is now made in many sizes and shapes for use in general work such as paring, cutting and even carving. Do not let anyone tell you, however, that these knives will last a lifetime without being sharpened. Although they stay sharp much longer than knives with straight-edged blades, the teeth that project beyond the cutting edge wear down. This knife requires occasional sharpening with a butcher’s steel on the flat side of the blade, and will eventually need regrinding by an expert.

It is a good idea to have a long butcher’s steel for sharpening knives. These are easy to find; any store that sells quality knives will have them. Keep your knives sharp by frequent honing on the steel. To do this, press the knife edge against the steel at a 20° angle. Starting with the heel of the blade at the top of the steel, draw the blade across and down to the bottom of the steel, in a swinging motion. Do this several times, then repeat on the other side.

The most important advice: store your knives in a knife rack or on a magnetic bar; do not jumble them carelessly with other kitchen tools. This will keep the blades keen longer, and you will never cut yourself when reaching for a kitchen tool.

Later I’ll give you their suggestions on a Starter Set of Knives.

29 Pints of Dill Pickles!

Well, I made dill pickles yesterday. Had to search our local vegetable markets to find fresh dill, but my husband was finally successful. He found 3 large bags at a fruit and vegetable market on Hwy. 26 in Colleyville, just 20 minutes from us.

My neighbor and her husband gave me the cucumbers with a promise from me to supply the neighborhood with dill pickles! She gave me enough to make 29 pints. That's a pretty large batch of pickles! It took me about 8 hours from start to finish and my feet and back hurt like crazy when I finished. But all of those pretty little glass jars look great on the kitchen counter.

Remember, I posted the recipe here several days ago. This recipe is one of my favorites. Our Mom, Mildred, always had them on her pantry shelf and an opened jar in the refrigerator.

Come on by ~ I'll let you taste them ~ maybe even take a jar home with you.

Quick Dill Pickles

Gardening season is upon us. Soon there will be enough cucumbers in the garden that I thought a good pickle recipe was in order.

3 quarts water
1 cup salt
1 quart cider vinegar
1 head dill for each jar
1 garlic clove for each jar
cucumbers

Bring water, salt and vinegar to boil in big pot. Cut and slice cucumbers into spears or rounds. Place in clean jars. Add dill and garlic to jars. Use some kind of dipper to scoop up enough liquid for each jar to pour over cucumbers, dill and garlic.

Jars and lids need to be heated in boiling water for a few minutes so you will get a good “seal” when closing. Jars must be proper canning jars such as Kerr or Ball brand. You may use these jars if left over from last pickling session, but you need to purchase new lids and rims.

After sealing, immediately cover the pickle jars with a towel so they will not cool off too quickly. You will be able to hear the lid pop. This means they have sealed properly.

Let the pickles set for at least seven days before eating.

This is one of Mildred's recipes. One summer Ann and I made so many quarts of these we thought we were dreaming about pickles. But they disappeared quickly. Everyone likes them (if they like dill pickles)! Try them. They are not as difficult to make as it sounds!

Arthritis Formula

Maedelle Carlyle

"Mother gave me this for arthritis."

1 cup Bur Rabbit Syrup (Blue label)

1 cup lemon juice

Mix and keep in "box".

Take 2 tablespoons 3 times a day.

As you feel better, take less.