Homemade Refrigerator Pickles

Last month, Refrigerator Pickled Vegetables were my first attempt at refrigerator pickles. Notice I said first attempt. Made and stored in the back of the fridge for five long weeks, last week the pickles were cracked open and promptly thrown into the compost bins. They were all sorts of wrong. Not crunchy, too salty, overpowered by apple cider vinegar, and tasted off. Can't say if it was the seasoning mix or if they went funky on their own. Complete loss.

Luckily for me there is a garden full of cucumbers to try again. This time Garlic Dill Refrigerator Pickles were made instead with a few alterations, of course.

Modifications Made:

First and foremost, plain distilled white vinegar was substituted for ACV. Mom didn't use ACV and neither did I when making canned pickles. If one reads the back of major store bought refrigerated pickles, they don't use ACV either. A teaspoon of minced garlic per jar replaced whole garlic, pickling spice replaced black peppercorns, the third jar was half filled with small okras, and red pepper was omitted.

Already these pickles smell better than the first batch. I really do think it was the ACV that was displeasing on the first batch. The only way to tell is to wait.....

Update July 21, 2020
Forty-eight hours was all the recipe said the pickles had to set in the brine before they were ready to eat. Fourteen days later was the first time a dish was prepared where a homemade pickle could accompany. Fourteen days worth the wait.

Were these name brand cold pack pickles. No. Were these good enough to be made again. Yes. Especially the okra. Pickles on the other hand may not be made with the correct cucumbers as these were too fleshy and tough skinned. Cucumbers need to be smaller, maybe even whole, and picked younger before the skin gets hard. Next summer. This leaves me plenty of time to research different cucumbers, more importantly, cucumbers that will tolerant hot salt air.

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add po...

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almos...

Cold Corn Bean Salsa

Nothing says junk food like chips and salsa, chips and cheese dip, chips and guacamole. Over the years I have perfected my salsa. It's good on tacos, on nachos, on enchiladas, and of course on chips. Just because I have the best salsa doesn't mean I don't like to try new salsa's like this Best Black Bean and Corn Salsa. Modifications Made: Shoepeg corn was replaced with one can of standard yellow corn with no salt added. Petite diced tomatoes were reduced by half. Italian dressing was swapped for half teaspoon comino, half teaspoon of chili powder, and two tablespoon of fresh lime juice. Salsa was made and let rest for two hours before eating. Scaled for Likability: Good Salsa this was not. Good it was however. It was too much for chips by themselves but was great served over a soft beef taco.

Eating Waffles

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