Monthly Archives: December 2009

>The Gift of Pickles

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If you’ve been reading Pickle Freak since the beginning, then you may recall that pickles have long been a special part of Xmas for me. It all started with trips to the Hickory Farms store in the mall where I not only longed for the summer sausage but also discovered HOT pickles in a bag. Santa started leaving a case (a mere 12 pickles!) in my “stocking” every year and I would do my best to make them last past Elvis’ birthday (January 8th). I’ve continued to make pickles a part of my Xmas since then and of course, I encourage you all to do the same!

Here are a few ideas:

Ship a case of McClure’s Pickles to your family. They’ll be waiting for you when you get there and you can use the leftover brine for bloody marys and we all know you’ll need it.

If you like to give the impression that you could win Top Chef if you only applied, send your critics any one of the gift packs from Ricks Picks and they’ll believe you (and their mouths will be full). Also, be sure to throw in a jar of Handy Corn for yourself.

If your grandmother collects soaps for the guest bathroom AND just recovered from the swine flu then she would love these.

Here’s a Pickle themed shirt that would make any man, woman or child happy from Horman’s Best Pickles.

I recommend these for traveling, pickle emergencies, and any romantic occasion. Nothing says “be prepared for natural disaster” or “I love you” like pickles in a can.

I’m finally getting my own proper canning equipment for Xmas this year so I can keep my habit going strong, but thankfully in the meantime, I have Hot Heirloom Cukes from Brooklyn Brine.

Merry Xmas everyone!

Twitt

>Green Chile Pickles…

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…Or Why I Still Talk to My Ex:

Because his dad makes THESE and sends them to him in the mail from New Mexico*. Yes. They are THAT good.

8 lbs (18-24). pickling cucumbers, 4-5 inches long
¾ c pickling or Kosher salt
2 quarts water
3 cups white vinegar
6-1/2 cups water
24 whole garlic cloves
3 tablespoons pickling spice
6 red, yellow or orange peppers of choice (Sweet Italian, Yellow hots, Habenero)
6 springs fresh dill weed
6 heads fresh dill weed
6 roasted, seeded Anaheim or New Mexico green chiles, cut in strips

Directions:

Wash cucumbers thoroughly. Cut off blossom end. Cut each in 4-5 spears.
Place in large ceramic bowl or crock.
Dissolve pickling or Kosher salt in 2 quarts water. Pour over cucumbers. Place ceramic or china plate on top of pickles. Weight the plate down with a gallon Ziploc bag filled with water, be sure all cucumbers are submerged. Let stand for 24 hours preferably in refrigerator.
In a large kettle, combine white vinegar with water. Place pickling spice in cheesecloth bag. Add pickling spice in cheesecloth bag to water and vinegar.
Bring to a boil.
While vinegar and water are coming to a boil, pack cucumbers spears in processed quart jars. Add 1 dill sprigs,1 dilll heads, 1-2 strips roasted green chile, 1 red, yellow or orange pepper and 4 cloves of garlic to each jar.
Discard spice bag from boiling liquid. Pour hot liquid over cucumbers to within ½ inch from top of the jar.
Close jars per manufacturer’s instructions.
Place jars in large container of hot water. Add enough hot water to cover jars + 1 inch. Bring to a boil and process for 20 minutes in boiling water bath.
Remove jars from boiling water bath. Let cool.
Best flavor if allowed to stand for 2 weeks in cool, dark place.

* I’ve stayed in touch with others for much dumber reasons.

Twitt

>Pickle in a Cup Anyone?

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It’s not everyday that my 2 worlds collide, but they do from time to time. If you only know me through the blog, then you may be surprised to know that I work in the glamorous, highbrow world of fine arts and last week I had the pleasure of joining pretty much the entire art world (mob) in Miami for the PULSE Miami Art Fair.

And when I laid eyes on THIS masterpiece, I finally felt whole…

If you had asked me the minute before I ever saw this “Katy, what do you like about art?” I don’t think the answer would have been “all the pickles” but now, thank god, it IS. I don’t know who the genius is behind the pickle dispenser you see here but I do know they are part of a collective called Okay Mountain which is based in Austin, TX. For the art fair, Okay Mountain recreated a convenience store and its inventory down to the very last detail, and it was all for sale. Obviously I wanted this more than anything I’ve ever wanted in my entire life, but there was already a SOLD “sticker” on it when I saw it…and I couldn’t afford it anyway…or transport it back or, even if I could, I doubt my boss would let me keep it near my desk like I dream of…sigh.

Twitt

>Big in Brooklyn

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>Pickles are very popular right now and you know what? I’m gonna take credit for it.
EASY…butwhat is not easy is coming up with the explanation for WHY they are so popular right now and it makes for interesting speculation…

My quote in the Atlantic was “there’s some sort of deep connection going on with pickles now” and I’ve been asked several times to explain it and honestly for me it’s difficult to explain, other than I was “born that way”. But why are so many other people finding this connection and why now?

I think the recent November 11th article “The Pickle Posse” in the New York Observer did a really good job of putting some perspective on the pickle revival but it was Bob McClure, in my opinion, who really nailed it when he mentioned the connection between the increasing population of overeducated, recently unemployed thirtysomethings looking for a way to be resourceful and the new pull towards pickling. Brooklyn is indeed saturated with overeducated, well-traveled, ambitious, opinionated and well fed, good-lookin’ kids (call me!)and a whole bunch of them are using this period of economic “down time” to not only pursue their passions but to also support others who are doing the same. I think we are collectively spending our hard earned or unemployment-dispensed dollars to buy something that has meaning behind it, even down to our pickles. We like to drink locally, shop locally, party locally and eat locally and if you want proof of all of this coming together, I’ll see you at The Brooklyn Flea on Sunday (ok, not THIS Sunday, but maybe the next for Xmas shopping)!

And that, god bless us all, is why I love Brooklyn so very much…and also for the pickles.

Twitt