Advertisements

Let's Dish With Linda Lou

Taste The Love

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, but this recipe is for 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.

2014-03-24-17-11-49

Image

2019-09-13 16.54.01

Red Onion

2015-11-27-08-58-18

Pickling Spice.JPG

2016-01-07-15-05-55

Image

2015-07-02-14-31-41

Image

 

 

 

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. Hand-held Mandolin, Wavy slicer, 3-quart saucepan

Ingredients:
1 package (6) of Persians (small Kirby cucumbers)
4 tablespoons of 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 (optional)

Directions:
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) crushed 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

Slow-Cooked Pulled Pork On Freshly Baked Ciabatta Rolls

Advertisements
2 Comments »

Spicy Cornmeal Breaded Catfish Sandwiches With Lemon-Dill Mayonnaise

Spicy Cornmeal Breaded Catfish.jpg

 

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

Leave a comment »

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!

Image

2019-06-08 13.55.02

Image

2019-06-08 14.19.53

2014-03-17-11-29-42

2019-07-26 13.05.36

Chives

Chives (2)

Chives (2)

Image

 

 

 

 

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: 6-quart stockpot, 3-quart saucepot large mixing bowl, food mill, hand-held electric mixer

Ingredients:
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)

Directions:
In a large stockpot add the whole unpeeled potatoes, cover with cold tap water. Turn the heat to medium-high and bring to a boil. Liberally salt the water. Boil for 10 minutes, turn the heat off and let them sit in the hot water for another 10 to 15 minutes or until fork-tender. Remove the potatoes and let them cool until they can be handled. Using a pairing knife remove the skins (scraping the skins with the knife) and dice into 1-inch cubes.

In a small saucepot, heat the half-and-half and butter until the butter is melted.

On top of a 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 my Homestyle Mashed Potatoes With Chives.

Serve hot.

Homemade Salisbury Steak

Leave a comment »

%d bloggers like this: