Dill Pickle Chips

We make several varieties of pickles and relishes, but my favorite for burgers are dill chips. We've started using the mandoline to slice - I prefer the crinkle cut. I like both the texture and the appearance. I've also used the food processor (also the crinkle cut blade), an old Salad Shooter (that's right, I still have a Salad Shooter) and used a knife to make extra thick slices (perfect for a pickle plate). If you prefer, you could leave cucumbers whole, or slice lengthwise into spears.

These are briny, dilly pickles that pair well with rich foods like cheeses and roasted meats. We grow lots of dill, so I prefer to use the fresh herb. Feel free to substitute dried dillseed. You can also use the brine recipe to make refrigerator pickles. They won't be shelf stable, but they come together fast and offer a crisper texture - just be sure to store in the fridge.

Despite all the rain, we're having a good pickle season.
The raised hills helped keep the roots out of the standing water.

Cucumbers from the same plant ripen at different times. This is a typical haul.

I like using a mandoline to slice. In addition to the crinkle cut I have lots of thickness options.

Place herb and cucumbers in jar and pour hot brine over.
I like adding dill to the top and bottom of the jar.

Allow the finished product to sit for one week before consuming to allow flavors to fully develop.

Dill Pickles
Makes 7 quarts:
5-6 lbs 4-inch pickling cucumbers, sliced or whole
14 heads fresh dill or 1 cup dried dill seed
4 cloves garlic, slightly smashed
3 quarts plus 1 1/2 cups water
4 1/2 cups white vinegar
6 Tbsp pickling salt

Make brine: Combine water, vinegar, salt and garlic cloves. Bring to a boil. Meanwhile, pack cucumbers loosely into quart jars, leaving 1/2 inch headspace. Add dill.

Pour hot brine over cucumbers, leaving a 1/2 inch headspace (steeped garlic cloves can be added to the jars, if you prefer). Wipe rims and adjust two piece lids. Process in a boiling water bath for 15 minutes. Let pickles stand one week before opening.

Drying Rosemary

Rosemary is one of the last herbs to be affected by frost. I can usually rely on harvesting fresh leaves until Thanksgiving. We plants several plants in the herb bed which enables us to enjoy fresh through the summer and fall and dried through the winter and early spring.

Rosemary dries beautifully on the stem in a paper bag. Once the herb is completely dried, I place in a jar with a tight fitting lid. The flavor and aroma typically last for a year.

Our rosemary had a rough start, but took off later in the season.
This is one of five rosemary plants we planted.

Cut low on the stem and place entire stem in a paper bag.
The bag will catch any falling leaves as the stem dries.

Loosely fold down the bag, and place in a warm dry place.
Dried herb can be placed in a jar with a tight fitting lid. Use within a year.

One of my favorite ways to use rosemary is in homemade focaccia, pasta sauces, sprinkled over roasted potatoes and in poultry rubs.

How do you preserve your herbs?

Easy Homemade Focaccia

I love the flavor imparted to bread by a long slow rise. But some days, I need bread to rise and bake fast. Focaccia comes together in about an hour and dresses up pasta, soups, salads and sandwiches. This recipe is fool proof and the leftovers make fantastic paninis. Feel free to use any herb that suits your taste.

This recipe works with fresh or dried herbs.
I snipped this rosemary from the herb bed just outside the kitchen door.

Mix dry ingredients and herb in a large bowl.

Add warm water, olive oil and egg. Combine to form a thick batter.
Cover bowl and let rest 10 minutes.

With oiled hands, spread batter in pan.  Don't worry if it doesn't reach the corners of the pan.
It will spread out as it rises. Top with olive oil, cheese, salt & pepper.
Let rise in a warn place until nearly doubled.

Bake risen dough in a 400 degree oven for 25 minutes.

Cool bread and cut into squares. Serve with olive oil or balsamic vinegar for dipping, if desired. 

Adapted from Fleischmann's Yeast Best-Ever Breads 

Makes 6 generous servings

1 3/4 cup all-purpose flour

1 cup whole grain flour

2 1/4 tsp quick rise yeast (1 package)

2 Tbsp fresh rosemary or 2 tsp dried 

1/2 tsp salt

1 cup very warm water (120 - 130 degrees)

2 Tbsp olive oil

1 egg

Topping

1/4 cup olive oil

1/4 cup grated Parmesan cheese

Salt & pepper

In a large bowl, combine flours, yeast, rosemary and 1/2 tsp salt. Stir in warm water, 2 Tbsp olive oil and egg to make a stiff batter. Cover and lest rest 10 minutes. With lightly oiled hands, spread batter in an oiled 13 x 9 inch baking pan. Top with 1/4 cup olive oil and cheese. Sprinkle lightly with salt and pepper. Cover loosely with plastic wrap and let rise in a warm place until almost doubled, 15 to 30 minutes. Bake in a 400 degree oven for 25 minutes. Let cool and cut into squares. 

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