I can’t believe I haven’t already posted this recipe. Because truly, these are the best dill pickles you will ever eat. And yes, I know, this is not the time of year to make dill pickles. I got that. But, if I had realized earlier that I had been so remiss, you would already have the recipe. You see how that works? But in making My Favorite This and That Recipes list, I discovered my omission. But it’s never too late, as the old saying goes. Plus, better late than never! And sorry about no picture. But use your imagination and conjure up a picture of a small cucumber turned a lovely shade of dark green. You got it!

As I stated above, these are the best dill pickles ever. Plus, they are easy and inexpensive to make. But best made outdoors. Allow me to explain.

Many a time dill pickles were made at an afternoon Pickle Packin’ Party at our Bellevue home on a sunny early autumn afternoon. We would invite family and friends to come and share the fun and then stay for a BBQ dinner. Because bottom line, packing pickles is most fun when done with others. And since there is a lot of water involved with pickle making (washing the cucumbers and making the brine) watching out for friends and spouses coming close to you with a hose is always a concern. Sunny days and waterpower can easily (and did) turn a normally passive spouse or friend into a crazed adult. Of course, there may have been beer involved, but who can remember that far back! All I know is that fun was had by all. And the result was everyone went home with pickles a plenty.

So, if you too are into dill pickles, give this wonderful recipe from our dear family friend Charlotte a try. I’m not kidding – these pickles are amazing.

Also, hosting a party where some type of edible to share is being prepared is worth the effort. I don’t care if it’s Glögg, pickled herring, cookies, chicken stock, beef stock, demi-glace, or dill pickles. (All edibles that have been the theme of parties we have hosted in the past). Even the folks who are only interested enough in a kitchen to be able to find the dining table, refrigerator, coffee maker, and where the booze is stored are going to enjoy themselves. I mean really, who doesn’t have fun at a party? Especially if there’s food being made and food being eaten. And perhaps a drink in hand!

So, if you haven’t yet made a New Year’s resolution, hosting a food making party might be an easy “resolution” to fulfill. And who doesn’t appreciate even one resolution marked PAID.

As always, peace and love to all.      

12-14 wide mouth qt. jars and lids

12 lbs. pickling cucumbers 3-4 inches long

1 lg. bunch fresh dill, cut into 4-inch lengths

12-14 peeled garlic cloves

2-2½ tsp. alum

12-14 sm. dried hot red peppers

2 qt. white vinegar

6 qt. water

2 c. pickling salt (you can use kosher salt if it doesn’t contain anti-caking agents)

Thoroughly scrub the cucumbers and lightly pack them in jars. To each jar add a lot of fresh dill (stems and all), 1 garlic clove, ⅛ teaspoon alum, and 1 hot red pepper.

In a large pot, bring the vinegar, water, and salt to a boil.

In another pot, place the lids in water to cover and bring to a simmer (180-degrees) for at least 10 minutes. Do not let the lids boil. Keep the lids in the simmering water until ready for use.

One at a time, pour hot brine over the cucumbers up to the neck of the jar. Quickly wipe the rim with a clean cloth and pop on one of the lids. Tighten it down with a clean ring. Seal as tightly as possible. Store for about 3 weeks before enjoying the fruits of your labor. (And yes, cucumbers are botanically a fruit.)

Please note: Even if a couple of the jars don’t seal properly, they should be just fine. The brine for pickles being high in vinegar (acid) and salt, does not support the growth of Clostridium botulinum bacteria.   

I realized when I posted the Cassoulet recipe, that I had never posted my chicken or turkey stock recipe. (My bad!) So, please find my stock recipe attached.

4 lbs. chicken or turkey parts, pieces, giblets, and bones

1 onion, roughly chopped

1 leek, white and green part, roughly chopped

2 carrots, cut into 1-inch sections

2 celery ribs, plus leaves, cut into 1-inch pieces

2 garlic cloves

1 bay leaf

3 T. fresh parsley

1 tsp. dried thyme

6 peppercorns

3 qt. water

Spread the chicken or turkey bones, etc. on one very large or 2 smaller rimmed baking pans. Bake in a pre-heated 400-degree oven for 1 hour or until the chicken or turkey is well browned. Remove from oven and place the meat in a large, covered Dutch oven and pan.

Pour a small amount of water in the pan(s) and let sit for several minutes. Then using a sturdy spatula, lift all the browned bits off the bottom, along with the water, and add to meat. Then add all the remaining ingredients. Bring to a boil, cover, reduce heat, and simmer for at least 3 hours.  

When ready to use or store for future use, remove from heat and let cool for about 30 minutes. Then strain the liquid into a container. Discard all the meat and veggies. If you aren’t going to use the stock immediately, place covered in your refrigerator. Before using, if desired, remove the fat that has formed on the surface.

Use in any recipe calling for stock* or broth**.

*Stock is a rich, savory liquid prepared by simmering bones (and in my recipe – flesh) and vegetables in water for hours with herbs and spices until the flavor is extracted. Stock derives its flavor primarily from protein, not from heavy sodium. As a result, stock is usually healthier than broth and delivers a richer mouth feel and deeper flavor than broth.

**Broth, on the other hand, usually contains flesh (no bones) plus a lot of salt. It can be used any time stock is listed as an ingredient. But be aware that it might be quite salty. So, plan to adjust your recipe accordingly.