Why am I pickle crazy, you ask? Well, I am just all around crazy, but that you know. Mostly it is because I finally found something I can make for myself relatively easily and cheaply and is a non-fat low-calorie snack that I will actually eat.

I took pickles to work last week and had them Thursday, Friday and Monday for lunch (or something like that)… Here is a link to the previous recipe. Those are all gone now. (Note the previous Dill the 4th recipe makes enough for 1 and 1/2 jars :)

Sometime this weekend (either Friday or Sunday, not sure which, probably Friday) I made “Curry Cauliflower Pickles” according to the Good Eats recipe Hurry Curry Cauliflower. I haven’t tasted them yet. Will do so this coming weekend. (Pickled eggs were batch 6. The curry ones are batch 7).

Last night (tues.) I bought asparagus and made one jar of asparagus pickles. These should be ready to consume next week.

8. Dill Pickled Asparagus and Bell Pepper
Asparagus, cut off short enough to go into the jar, possibly bending a little.
Bell pepper, cut into thin strips
5 cloves of fresh garlic
10 sprigs of fresh dill
1/2 cup each of: cider vinegar, white wine vinegar, red wine vinegar (though this time I used “champagne vinegar” instead of white wine vinegar)
1 cup of water
1/4 cup sugar
3 tpsb salt
1 tsp mustard seeds
1/2 tsp ground ginger
1 tsp onion flakes
1 tsp pickling spice

Produce in clean jar. Everything else in pan. Boil, simmer 4 min. Pour over produce. Let cool, then refrigerate 1 week.

Also B from work enjoyed my pickles last week, and this week brought me some fresh mini-cucumbers and some garlic from the farmer’s market. They are just to cute to not do anything with. So I went to Cost Plus and got two more jars, and pickled them up dill style also. Two jars was important so I can give 1 jar to B to take home. If they are good. This is basically the same recipe as before only doubled.

9. Dill Pickled Mini-cucumbers and Bell Pepper
Mini-cucumbers, cut into quarters
Orange Bell pepper, cut into thin strips
10 cloves of fresh garlic
20 sprigs of fresh dill
1 cup each of: cider vinegar, white wine vinegar, red wine vinegar (though this time I used 1/2 cup “champagne vinegar” and 1/2 cup rice vinegar instead of white wine vinegar, that should make it a little touch more mild)
2 cups of water
1/2 cup sugar
6 tpsb salt
2 tsp mustard seeds
1 tsp ground ginger
2 tsp onion flakes
2 tsp pickling spice
1 tsp dried dill weed from spice rack (this batch has both dried and fresh for some reason)

Produce in clean jar. Everything else in pan. Boil, simmer 4 min. Pour over produce. Let cool, then refrigerate 1 week.

So. There are not so much in the way of pickles to enjoy this week, but next week I will be a popular guy indeed. In the future I will probably settle down to making 1 jar a week or thereabouts, whenever the jars turn up empty.