EASIEST HOMEMADE PICKLES

Photo by Carol Guilford

I learned how to make pickles from a deli owner in the Catskill mountains where we escaped on weekends to escape New York City summer heat. He made them in a big barrel.

The jar is a 1-pint Mason, originally bottled with organic marinara sauce.

You may diddle around with the ingredients. I like mine slightly sour, garlicky and with a kick.

4-6 smallish Persian cucumbers

1 tablespoon pickling spice

     a combination of cinnamon, bay leaves, mustard seed, dill seed,  ginger, fenugreek, allspice, chilies, cloves and mace. Look for it in the spice aisle.

½ cup vinegar

1 teaspoon salt

2 cloves garlic, peeled and sliced lengthwise in half

2 small, hot, dried red peppers (optional)

1. Wash and dry the cukes. Slice lengthwise.
2. Put the pickling spice, vinegar, salt, garlic and peppers into jar. Arrange the cucumbers If there is extra space, slice one of the cukes, horizontally and put them on top. 
3. Screw the lid of the jar on tightly.
4. Leave the soon-to-be pickles at room temperature for 12 hours. If you remember, turn the jar upside down after about 6 hours. When upside-down, put a paper towel under the jar to avoid pickle juice leakage. Refrigerate. Will stay crisp for 3 weeks.

EASIEST GUACAMOLE

Photo by Carol Guilford

I flirted momentarily about attending the annual avocado festival, in Carpenteria, CA., but from LA, it is two hours up, two hours back. Aha! On-line, I checked out last years celebration to see what I was missing. 

The guacamole contest for the best guacamole confirmed my belief that the KISS rule applies.  “Keep it simple, stupid.”  With my “virtual” trip, no crowds, I didn’t have to try the avocado ice cream or personally witness the “largest” vat of avocado. Here is my avocado joke.  The party was so dull, the guests stood around watching the avocado dip turn brown.   

Hass avocados are good; the best is slightly nutty in flavor.  A ripe avocado gives way to gentle pressure. To hasten ripening, put in a brown paper bag, then refrigerate when ripe. Use soon. I have ruined many a lovely avocado by not using it at its peak.

1 medium avocado

1 teaspoon fresh lemon juice

pinch of salt

3-6 drops of Tabasco sauce (optional)

1.      Cut the avocado in half. Remove the pit. The skin should peel off easily or the flesh may be scooped out with a spoon.

2.      Mash the avocado in a bowl, with a large fork.  Don’t overdo it, there should be visible chunks.

3.      Add the lemon, salt and Tabasco, if you are using it.  Squeeze a few drops of lemon juice over the top, to keep it from turning brown. If you are making it for company, make it as close to eating as you can.  Recipe may be multiplied.

Serve with tortilla chips. Potato chips work too.

Photo by Carol Guilford

 El Dia de los Muertos, the Day of the Dead is a Mexican celebration, a day to celebrate, remember and prepare special foods in honor of those who have departed. I appreciate the sentiment. Here is  a picture of two muertos eating guacamole.

Photo by Carol Guilford