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Cut The Pickle. Tickle Tickle

Posted Nov 17 2009 3:22pm

From “ Testicles ” to pickles. It’s how we roll around here. Now, who doesn’t love a good dill pickle: delicious, crunchy, a little pungent, slightly sour, a touch salty, and a tinge of garlic.

And these phallic shaped warty green numbers are healthy too! Remember when I wrote all about probiotics? Well these naturally, lactic acid fermented pickled cucumbers carry the good bacteria forming guys with them. You saw in the video above how crazy simple they are to make, so no excuses. Get your jar, get your cucumbers (or little onions, or beets, or carrots, or peppers, or mix of the lot) and get pickling.

Wow. First Grandma Meghan’s Tomato sauce and now pickles? I am totally an old Italian meets Jewish Bubbie. Pass me my house dress and slippers, got to get my curlers in my hair quick as can be, my stories are about to start.

Oh wait one second, before I go I thought you might still be wondering why I am telling you to make your own pickles. As any lady knows, not all pickles are created equal. Let’s compare and contrast for a moment.

Here are the Ingredients for my pickles:

Meghan’s Pickles

Mason jar’s worth of cucumbers (or vegetable of choice)
2 Tbs celtic sea salt
1 Tbs Dills seeds or 1 bunch fresh dill
1 Tbs mustard seeds
1-2 cloves of garlic, sliced (optional)
Water- enough to cover vegetable

(Add all to jar, leave on counter for three days then transfer to fridge. Ready and serve!)

Bick’s (Store Bought) Dill Pickles:
Cucumbers, water, glucose-fructose and/or sugar, white vinegar, salt, spices, dill weed, c alcium chloride, polysorbate 80, turmeric.

For ease, I have italicized the ingredients that have no place on a pickle.

From “ Testicles ” to pickles. It’s how we roll around here. Now, who doesn’t love a good dill pickle: delicious, crunchy, a little pungent, slightly sour, a touch salty, and a tinge of garlic.

And these phallic shaped warty green numbers are healthy too! Remember when I wrote all about probiotics? Well these naturally, lactic acid fermented pickled cucumbers carry the good bacteria forming guys with them. You saw in the video above how crazy simple they are to make, so no excuses. Get your jar, get your cucumbers (or little onions, or beets, or carrots, or peppers, or mix of the lot) and get pickling.

Wow. First Grandma Meghan’s Tomato sauce and now pickles? I am totally an old Italian meets Jewish Bubbie. Pass me my house dress and slippers, got to get my curlers in my hair quick as can be, my stories are about to start.

Oh wait one second, before I go I thought you might still be wondering why I am telling you to make your own pickles. As any lady knows, not all pickles are created equal. Let’s compare and contrast for a moment.

Here are the Ingredients for my pickles:

Meghan’s Pickles

Mason jar’s worth of cucumbers (or vegetable of choice)
2 Tbs celtic sea salt
1 Tbs Dills seeds or 1 bunch fresh dill
1 Tbs mustard seeds
1-2 cloves of garlic, sliced (optional)
Water- enough to cover vegetable

(Add all to jar, leave on counter for three days then transfer to fridge. Ready and serve!)

Bick’s (Store Bought) Dill Pickles:
Cucumbers, water, glucose-fructose and/or sugar, white vinegar, salt, spices, dill weed, c alcium chloride, polysorbate 80, turmeric.

For ease, I have italicized the ingredients that have no place on a pickle.

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