For the last year I’ve been obsessed with finding the perfect pickle – the sour kind with a serious kick.  My search led me to some great pickles including Bubbies and McClure’s, but as good as they were, I still kept searching.  When I came across this recipe it was like a light-bulb going off – why didn’t I think of making pickles myself?!

These Spicy Dill Pickles are easy to make and taste amazing.  While I expected the search for pickling cucumbers to be daunting, my local Whole Foods carried a great selection – I just had to ask for them because they weren’t sitting out.  A few items to note about selecting cucumbers:

• select “pickling cucumbers” to ensure that your pickles are crisp
• good cucumbers are dark green, firm and have a lot of warts

Makes three 1 1/2-pint jars (I used one large 3 quart jar)

Ingredients

• 12 pickling cucumbers
• 2  1/2 cups water
• 2 cups distilled white vinegar
• 1  1/2 cups packed coarsely chopped fresh dill
• 1 tablespoon sugar
• 8 garlic cloves, chopped
• 1  1/2 tablespoons coarse salt
• 1  1/2 tablespoons pickling spice (my favorite is from The Spice House)
• 1  1/2 teaspoons dill seeds
• 1/2 teaspoon dried crushed red pepper

Directions

Combine all ingredients except for the dill sprigs in large bowl.  Stir, let stand at room temperature for 2 hours – until the sugar and salt dissolve.

Transfer the cucumbers to the jar(s).  Pour the pickling mixture over to cover. Place a few dill sprigs in each jar. Cover the jar(s) with the lid(s) and close tightly. Refrigerate at least 10 days – I gently shake the jar(s) once a day to mix up the spices.  The pickles will stay fresh for up to 1 month.  Keep refrigerated.

adapted from a recipe found here

As you may know, I have a longtime obsession with jams and jellies and am always looking for new, interesting, spreadable combinations.  A resource that I always go to (and one of the most interesting cookbooks I own) is Mes Confitures, by Christine Ferber.  Throughout the book, Ms. Ferber not only shares her secrets to making foolproof artisanal jams and jellies, but the combinations are completely irresistible.

This Apricot and Honey Jam is guaranteed to be a hit with your friends and family – honey is the perfect compliment to the apricots and adds a unique depth of flavor to this jam.  Apricot and Honey Jam tastes great smeared on a slice of artisan bread.

Makes 3 pints

Equipment

• 3 pint sized jars with lids, sterilized

Ingredients

• 2  1/2 pounds apricots
• 3 cups granulated sugar
• 7 oz. honey
• 7 oz. water
• juice of 1 large lemon

Directions

Rinse the apricots in cold water.  Cut them in half to pit them.  Mix the apricots, sugar, water, honey and lemon juice in a ceramic bowl.  Cover with a sheet of parchment paper – refrigerate and macerate for an hour.

Pour the contents of the bowl into a pan and bring to a simmer (a copper pan is preferable, as it ensure even distribution of heat).  Pour back into the bowl. Cover with a sheet of parchment paper and refrigerate overnight.

The next day, pour this mixture into a sieve.  Bring the accumulated syrup to a boil – skim and continue cooking on high heat.  The syrup will be sufficiently concentrated at 221°F on a candy thermometer.  Add the apricot halves.  Boil for 5 minutes, stirring gently and skimming carefully.  If you don’t have a candy thermometer – add a few drops of the jam to a cold plate to check the consistency.

Put the jam into jars immediately – wipe off any drips from the rim of the jar and turn them upside down.  Store in a cool, dry place, out of the light.

I realize that this post seems a little unusual – pickled green beans?!  I know, it isn’t something that sounds too exciting, but when I came across a Bloody Mary recipe that used these as a garnish, I knew that I needed to make them.  The Bloody Mary recipe is coming soon – in the meantime, enjoy these in a salad or as a light snack.

Makes 4 pints

Equipment

• 4 pint sized jars with lids, sterilized

Ingredients

• 2 pounds green beans
• 4 sprigs fresh rosemary
• 4 cloves garlic, peeled
• 4 (3-inch) strips lemon peel
• 2  1/2 cups water
• 2  1/2 cups white wine vinegar
• 3 tablespoons pickling salt
• 2 tablespoons sugar

Directions

Evenly trim the ends of the green beans to fit the jars. Divide and pack the green beans, rosemary, garlic and lemon peels among the jars.

Bring a large pot (or canner) of water to a boil.

In a medium pot, combine the water, vinegar, salt, and sugar and bring to a boil. Simmer for 2 minutes, stirring to dissolve the sugar and salt.  Ladle the hot mixture into the jars – fill to about 1/2-inch from the top.  Wipe the rims with a clean cloth, affix the lids and seals, and seal tightly. Process the jars in the hot water bath for 15 minutes.  Carefully remove with tongs and set aside to cool. Let sit in a cool, dark place for at least 3 weeks before opening.

original recipe found here