Let's Dish With Linda Lou

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Fast Homemade Garlic Dill Pickles

Fast Homemade Pickles

I love a great dill pickle, one that’s crunchy and makes your cheeks cave in a little, know what I mean? I also love bread and butter pickles or sweet pickles. This recipe is for my Fast Homemade Garlic Dill Pickles.

I paired my Slow Cooked Pulled Pork On Freshly Baked Ciabatta Rolls with these Fast Homemade Garlic Dill Pickles because you need to add a little acidity to dishes that cook for a long time. It just brings the dish back to life.

This pickle recipe is so easy and so fast, no canning, no sterilizing, none of that, just a quick side of pickles when you want them.



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Red Onion


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Prep Time: 5 minutes
Inactive Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yields: 2 (1-pint) Mason jars of pickles
Equipment: 1 hand-held Mandolin, Wavy slicer, 1 (3-quart) saucepot

1 package (6) of Persians (small Kirby cucumbers)
4 tablespoons of fresh dill, chopped
1/2 red onion, sliced into half-moons then thinly sliced
2 radishes, thinly sliced (optional)
3/4 cup of white vinegar
3 garlic cloves, thinly sliced
1/3 cup of granulated sugar
1 teaspoon of Kosher salt
2 tablespoons of pickling spice
1 fresh bay leaf (substitute dried)
1 pinch of red pepper flakes (if you like your pickles with some heat)

I start out with those cute little Kirby cucumbers and a little tool know has a hand-held mandolin that puts the ridges in the slices. Slice all the cucumbers and place them into a medium-size bowl along with fresh dill, the sliced onions, and sliced radishes.

In a small saucepan add white vinegar, sliced garlic, granulated sugar, Kosher salt, pickling spice, bay leaf, and (optional) red pepper flakes. Over medium heat bring this liquid up to a simmer until all the sugar has dissolved. Reduce the heat to medium-low and simmer for 15 minutes. Using a mesh sieve, pour the hot liquid over the bowl containing the sliced cucumbers.

Allow the pickles to sit in this delicious liquid at room temperature for at least 10 minutes. You could also refrigerate them if you want to serve them chilled. Now you can have these Fast Homemade Garlic Dill Pickles whenever you like.

Fennel Slaw

Barbecue Pulled Pork


Spicy Cornmeal Breaded Catfish Sandwiches With Lemon-Dill Mayonnaise

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Soon I’m going to an alumni class get-together held at an amazing restaurant called Fish On Fire. Now I’m thinking Spicy Cornmeal Breaded Catfish Sandwiches With Lemon-Dill Mayonnaise for dinner.

Spicy Cornmeal Breaded Catfish

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Homestyle Mashed Potatoes With Chives

Homestyle Mash Potatoes

I guess my favorite tool has to be the food mill, for two reasons. First, because it was passed down to me from my Nana, second, you just can’t beat it for making the best Homestyle Mashed Potatoes With Chives ever!


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Chives (2)

Chives (2)


Prep Time: 15 minutes (time includes peeling and dicing the potatoes)
Cook Time: 25 minutes
Total Time: 40 minutes
Yields: 4 to 6 servings
Equipment: 1 (6-quart) stockpot, 1 (3-quart) saucepotm 2 large mixing bowls, food mill, hand-held electric mixer

3 pounds of potatoes, Yukon Gold
Kosher salt

1 1/2 cups half-and-half
1 (8-ounce) package of cream cheese, room temperature
3/4 stick (6 tablespoons) of butter, unsalted
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons of fresh chives, finely chopped (substitute fresh dill or Italian flat-leaf parsley)


Start with a large saucepot add the potatoes. Cover the potatoes with cold water. Bring the potatoes up to a boil. Add 2 heaping tablespoons of Kosher salt. Continue boiling for around 10 to 15 minutes until just fork tender. Turn the heat off. Strain the water, return the potatoes back into the hot pot. Place a towel over the top so they will continue steaming for another 5 minutes. The potatoes will be perfectly cooked and the skins can be easily removed. Remove the skins and dice into approx. 2-inch size chunks. Tranfer to a large mixing bowl.

In a small saucepot, heat the half-and-half and butter until the butter is melted. Once the butter has melted completely, turn the heat off and set the saucepot aside. 

On top of another large mixing bowl set up the food mill, start processing the potatoes through the mill.
Start off by turning the food mill in one direction, stop, then turn in the opposite direction to clean the blades. After all the potatoes have passed through the food mill, take your hand-held electric mixer fitted with the whisk attachment, on low speed, slowly pour in the hot half-and-half/butter mixture.

Next, add the softened cream cheese, Kosher salt, fresh ground black pepper, and finely chopped chives. With the electric hand-held mixer, again on low speed, beat to incorporate the cream cheese and chives. Serve hot.

There you have it my Homestyle Mashed Potatoes With Chives.

Homemade Salisbury Steak

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