Category Archives: Recipe

Making Your Own Pickles Is Great for Your Health, Wallet, and Taste Buds

What could be worse than making burgers for dinner only to realize that you forgot to buy the pickles? Essentially, pickles work wonders on a plethora of different food items, but buying them all of the time is anything but cost-effective. Thankfully, making your own pickles is incredibly easy and requires only a few ingredients. If the smell of pure vinegar bothers you, though, fear not–you do not have to use it!

Pickles without Vinegar

Makes four one-quart jars in forty minutes:

  • 2/3 of a cup of pickling salt.
  • Thirty or more small cucumbers.
  • Four large heads of Crown dill.
  • Twelve dried red chili peppers, if you choose.
  • Eight or less black currant leaves cut into silver dollars.
  • At least eight cloves of garlic.
  • 1/4 of a head of cabbage cut into two-inch pieces.

Begin the process by sterilizing the jars; wash them thoroughly with hot water and soap, and then pat them dry. Fill a pot with water about halfway, add the jars, and bring the water to a boil. Using tongs, carefully remove the jars and place them on a clean towel to dry.

Next, begin making the brine for the pickles. Fill a pot halfway with water and add the salt. Bring it to a boil, whisking the entire time in order to dissolve the salt. Allow that to sit.

Take your clean jars and fill them with the remaining ingredients. If you desire, you can make some without the peppers, black currants, or garlic. Fill the jars with the brine, but leave 1/8 of an inch of headspace. As tightly as you can, screw the lids onto the jars. In order for the pickles to ferment, you must let them sit for seven weeks.

In conclusion, making your own food whenever you can is not only a great way to save money each month but is also incredibly good for the health of you and your family. To boot, the tastiest items are often homemade!

Try This in Your Cone: Avocado Ice Cream

Summer and ice cream go together like cookies and milk, but unlike the simplicity of the age-old snack combination, ice cream can get fairly unorthodox in terms of flavor. From chunky monkey to classic chocolate, what else is there, really? Well, though those flavors are delicious, they seriously lack in necessary nutrition. As a result, top chefs have incorporated plenty of fresh fruits into the classic summer treat, but one of them stands out the most: The avocado.

Avocado Ice Cream

  • One 8-ounce avocado, pitted and sliced
  • 14 ounces of sweetened condensed milk
  • 2 tablespoons of fresh lemon juice
  • 2 cups of cold heavy cream
  • Pinch of salt

First, chill a nine by five by three inch loaf pan in the freezer for approximately thirty minutes. While that is chilling, puree the fruit, milk, lemon juice, and salt in a blender until it is fairly smooth. Transfer this mixture to another bowl.

As that pureed mixture sits, use an electric mixer to whip the heavy cream until fluffy peaks begin to form. Taking the resulting whipped cream, transfer approximately one cup of it into the pureed mixture–fold it in accordingly. Once that mixture is lightened, combine it with the remaining whipped cream. Evenly distribute this almost ice cream into the loaf pan; place it into the freezer for at least four hours. If you can wait that long, you will enjoy a creamy, healthy summer snack that is vastly underestimated!