Kitchen Hint of the Day!

Save that Pickle Juice...........


When the Pickles are gone - Use sweet pickle juice to thin salad dressing or make French dressing with instead of vinegar, more delicious. Thank you to Jan N. for passing this hint along.

One of America's Favorites - Pork Tenderloin Sandwich

Pork tenderloin sandwich (large)

The pork tenderloin sandwich contains a breaded and fried cutlet similar to the Wiener Schnitzel and is popular in the Midwest region of the United States, especially in the state of Indiana. The sandwich can first be traced back to the Nick's Kitchen restaurant in Huntington, Indiana (near Fort Wayne).

The primary differences between a Pork Tenderloin sandwich and a Wiener Schnitzel are that the Pork Tenderloin sandwich is made exclusively using pork loin and it is deep fried instead of pan fried. The Pork Tenderloin sandwich is also usually served on a bun. There is a grilled variant of the Pork Tenderloin that omits the breading and grills the tenderloin instead of deep frying it.

A Pork Tenderloin sandwich is traditionally prepared from a thinly sliced piece of pork tenderloin, hammered thin with a meat mallet. The meat is then dipped in flour, eggs and breadcrumbs or crushed saltine crackers before being deep fried in oil. After cooking, the prepared Pork Tenderloin is then served on a hamburger bun, with the meat overlapping the bun considerably. The sandwich can be served with condiments such as mustard, lettuce, onions, pickles, and mayonnaise.

The sandwich is usually served with a side of french fries, though onion rings are often provided instead.

The primary variant of the prepared pork tenderloin is a grilled prepared pork tenderloin. This is a healthier variation as the pork is grilled instead of fried. The meat is seasoned or marinated and then placed on a grill. After cooking, the meat is placed on a hamburger bun and topped with condiments.

Healthy Canning and Preserve Recipes

From the EatingWell website and Magazine its - Healthy Canning and Preserve Recipes. Nothing better than in the dead of Winter than to go the pantry and grab a jar of your favorite fruit, vegetable, jam, etc... We always can Green Beans and Beets and they taste as good as fresh when you cook them up! So check out the EatingWell Healthy Canning and Preserve Recipes for recipes like; Bread and Butter Pickles, Pickled Jalapenos, and Rose Petal-Raspberry Jam. Find these recipes and more all at EatingWell website. Enjoy and Eat Healthy in 2018!  http://www.eatingwell.com/

Healthy Canning and Preserve Recipes

Find healthy, delicious canning and preserves recipes, including jams and jellies, chutneys, pickled vegetables. Healthier recipes, from the food and nutrition experts at EatingWell.


Bread and Butter Pickles
Try these tangy-sweet bread-and-butter pickles on a tuna sandwich or chopped in a tartar sauce for sautéed fish fillets......


Pickled Jalapenos
A great way to preserve a bumper crop of jalapeno peppers is to pickle them. Use them to garnish your favorite Mexican dishes.......


Rose Petal-Raspberry Jam
In this easy jam recipe, a few fragrant rose petals add a floral nuance to otherwise delicious but plain raspberry jam. If you don't want to can the jam, store it in the refrigerator for up to 2 months. Serve with crackers and cream cheese or spread onto a vanilla cake for a healthier frosting.....


http://www.eatingwell.com/recipes/22782/cooking-methods-styles/canning-preserves/

It's Nuts I tell you.........PICKLES, PEPPERS and OLIVES

From the nuts.com website (https://nuts.com/) its PICKLES, PEPPERS and OLIVES. Choose from a wide assortment PICKLES, PEPPERS and OLIVES. At the Nuts site you can also find items like; NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, and GIFTS and more! Plus there's FREE shipping on orders over $59, see for details. With the Holidays getting closer be sure to check the Nuts site (https://nuts.com/) out for the perfect Holiday Gift. Enjoy and Eat Healthy!




PICKLES, PEPPERS and OLIVES
From Organic Sun Dried Tomatoes to Mixed Olives to Dried Guajillo Mexican Peppers, you'll find a good assortment of PICKLES, PEPPERS and OLIVES.
https://nuts.com/cookingbaking/pickles-peppers-olives/


MIXED OLIVES
Authentic 100% natural green and Kalamata olives straight from the famed olive trees of Greece.

Made only with olives, olive oil and no preservatives, anyone who tries these will be in for a delightful tasting experience. These mixed olives come vacuum packed to seal in the mouthwatering flavors and to ensure freshness. These olives do contain pits.

Olives are an excellent source of heart-healthy oleic acid and antioxidants. These mixed olives can be enjoyed as a snack directly from the bag, or pitted for use with other foods. Toss the olives with salads and pastas, or chop them up to use as a pizza topping. They are also delicious with chicken and fish recipes, or mixed with side dishes. For a crowd-pleasing appetizer, use mixed olives to make a tasty tapenade and serve the spread with crackers and sliced bread.
https://nuts.com/snacks/olives/mixed.html



Order securely online or call us:

800-558-6887 or 908-523-0333
https://nuts.com/

Kitchen Hint of the Day!

In a pickle.............


Instead of tossing out that jar of pickle juice after using the last pickle, use the tangy liquid to make a new condiment. Add thinly sliced onions to the juice and let them marinate in the fridge for a few days. The drained onions can be used a topping for hot dogs pr hamburgers or in salads. This method also works well with the spicy packing juice from vinegar peppers.

One of America's Favorites - Tuna Fish Sandwich

A tuna fish sandwich with black olives and avocado

A tuna fish sandwich, also known as a tuna salad sandwich or a tuna sandwich, is a type of sandwich made from canned tuna, usually combined with other ingredients such as mayonnaise and celery. Other common variations include the tuna boat and tuna melt.

The sandwich has been called "the mainstay of almost everyone's American childhood," and "the staple of the snatched office lunch for a generation." In the United States, 52% of canned tuna is used for sandwiches.


A tuna fish sandwich is usually made with canned tuna mixed with mayonnaise and other ingredients, such as chopped celery, pickles or pickle relish, hard-boiled eggs, onion, cucumber, sweetcorn[citation needed], and/or black olives. Other recipes may use olive oil, Miracle Whip, salad cream, mustard, or yogurt instead of or in addition to mayonnaise. The sandwich may be topped with lettuce, tomato or other vegetables and fruits, such as cucumbers, bean sprouts, avocado in any combination.

A tuna melt sandwich served with French fries

A tuna melt has melted cheese on top of the tuna or on a tomato slice and is served on toasted bread. A tuna boat is a tuna sandwich served in a hot dog bun or long split bread roll.








Tuna is a relatively high protein food and it is very high in omega-3 fatty acids. A sandwich made from 100 grams of tuna and two slices of toasted white bread has approximately 287 Calories, 96 Calories of which are from fat (10.5 grams fat). It also has 20 grams of protein and 27 grams of carbohydrates.

According to the StarKist company:

The nutritional content of albacore may vary naturally from catch to catch. In particular, the fat and calorie content will differ depending on the region or depth where the fish are caught. Albacore tuna that swim close to the water surface can be higher in fat than tuna caught in deep ocean waters—but they are also lower in mercury content and higher in omega-3 content. Because availability of albacore tuna may vary from season to season, we use two different labels to accurately show the fat and calorie content of the product contents.

A larger, commercially prepared tuna fish sandwich has more calories than noted above, based on its serving size. A 6-inch Subway tuna sub of 238 grams has 480 calories, 210 of those from fat, 600 miligrams of sodium, and 20 grams of protein.

One of America's Favorites - Chicago-Style Hot Dog

A Chicago-style hot dog, Chicago Dog, or Chicago Red Hot is an all-beef frankfurter on a poppy

Chicago-style hot dog

seed bun, originating from the city of Chicago, Illinois. The hot dog is topped with yellow mustard, chopped white onions, bright green sweet pickle relish, a dill pickle spear, tomato slices or wedges, pickled sport peppers and a dash of celery salt. The complete assembly of a Chicago hot dog is said to be "dragged through the garden" due to the many toppings. The method for cooking the hot dog itself varies depending on the vendor's preference. Most often they are steamed, water-simmered, or less often grilled over charcoal (in which case they are referred to as "char-dogs").

The canonical recipe does not include ketchup, and there is a widely shared, strong opinion among many Chicagoans and aficionados that ketchup is unacceptable. A number of Chicago hot dog vendors do not offer ketchup as a condiment.



Many sources attribute the distinctive collection of toppings on a Chicago-style wiener to historic Maxwell Street and the "Depression Sandwich" reportedly originated by Fluky's in 1929 The founders of Vienna Beef frankfurters—the most common brand served today, first sold at the 1893 World's Columbian Exposition in Chicago—and the proprietors of Fluky's were both Jewish, which may account for the wieners' pork-free, kosher-style character.


The "dragged through the garden" style is heavily promoted by Vienna Beef and Red Hot Chicago, the two most prominent Chicago hot dog manufacturers, but exceptions are common, with vendors adding cucumber slices or lettuce, omitting poppyseeds or celery salt, or using plain relish or a skinless hot dog. Several popular hot dog stands serve a simpler version: a steamed natural-casing dog with only mustard, onions, plain relish and sport peppers, wrapped up with hand-cut french fries, while the historic Superdawg drive-ins notably substitute a pickled tomato for fresh. Many vendors, including Portillo's, offer a Chicago-style dog with cheese sauce, known as a cheese-dog.



Chicago-style hot dogs are cooked in hot water or steamed before adding the toppings. A less

A char-dog with ends cut cervelat-style

common style is cooked on a charcoal grill and referred to as a "char-dog". Char-dogs are easily identifiable because very often the ends of the dog are sliced in crisscross fashion before cooking, producing a distinctive cervelat-style "curled-x" shape as the dog cooks. Some hot dog stands, such as the Wieners Circle, only serve char-dogs.

The typical beef hot dog weighs 1/8 of a pound or 2 ounces (57 g) and the most traditional type features a natural casing, providing a distinctive "snap" when bitten.

The buns are a high-gluten variety made to hold up to steam warming, typically the S. Rosen's Mary Ann brand from Alpha Baking Company.



The Chicago area has more hot dog restaurants than McDonald's, Wendy's, and Burger King restaurants combined. A "hot dog stand" in Chicago may serve many other items, including the

Chicago-style hot dog at Portillo's

Maxwell Street Polish, gyros, pork chop and Italian beef sandwiches, corn dogs, tamales, pizza puffs and Italian ice. The restaurants often have unique names, such as The Wieners Circle, Gene & Jude's, Gold Coast Dogs or Mustard's Last Stand; or architectural features, like Superdawg's two giant rooftop hot dogs (Maurie and Flaurie, named for the husband-and-wife team who own the drive-in). One of the most popular vendors of the Chicago-style dog are Chicago's professional sports teams; in fact, those sold at Wrigley Field are affectionately known as "Wrigley Dogs".

Portillo's is the top vendor of this variation of hot dog regionally. After Portillo's, Boz Hot Dogs (aka Bozo's) and Scooby's Red Hots have the most locations and thus also are top vendors of Chicago Style Red Hots.

Low-Calorie Potato Salads That Won’t Pack on the Pounds

From the EatingWell website its - Low-Calorie Potato Salads That Won’t Pack on the Pounds. Recipes including; Creamy Potato Salad, Country Potato Salad, and Lebanese Potato Salad. Find all these delicious and healthy recipes at the EatingWell website, Enjoy!   http://www.eatingwell.com/

Low-Calorie Potato Salads That Won’t Pack on the Pounds

Lighter recipes for healthy potato salad.

Potato salad is a favorite summer dish, but classic versions can easily derail your diet with extra calories and fat. We’ve given traditional potato salad a healthy makeover by swapping out the full-fat, creamy dressing with healthy ingredients that boost flavor without going overboard on extra fat and calories. So indulge without the guilt and enjoy these delicious, low-calorie potato salad recipes.



Creamy Potato Salad
Tossing potatoes with a little good vinegar while they are still warm infuses them with flavor. Capers, gherkins and a touch of anchovy give this old-fashioned salad a piquant finish, while red bell pepper and celery give it an appealing crunch.....


Country Potato Salad
This updated picnic potato salad gets subtle flavor from smoked ham. If you can find them, small, thin-skinned early potatoes are best in this salad....


Lebanese Potato Salad
Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating—and dairy-free—potato salad makes the perfect summer potluck contribution......



* Click the link below to get all the Low-Calorie Potato Salads That Won’t Pack on the Pounds
http://www.eatingwell.com/recipes_menus/recipe_slideshows/low_calorie_potato_salads_that_won_t_pack_on_the_pounds

Condiment of the Week - Piccalilli

Mustard piccalilli

Piccalilli is an English interpretation of Indian pickles, a relish of chopped pickled vegetables and spices; regional recipes vary considerably.








British piccalilli contains various vegetables – invariably cauliflower and vegetable marrow – and seasonings of mustard and turmeric. A more finely chopped variety "sandwich piccalilli" is also available from major British supermarkets. It is used as an accompaniment to foods such as sausages, bacon, eggs, toast, cheese, and tomatoes. It is similar to a sweet pickle such as Branston Pickle, except it is tangier and slightly less sweet, colored bright yellow (using turmeric) rather than brown, and the chunks are larger. It is usually used to accompany a dish on a plate rather than as a bread spread. It is popular as a relish with cold meats such as ham and brawn, and with a ploughman's lunch. It is produced both commercially and domestically, the latter product being a traditional mainstay of Women's Institute and farmhouse product stalls.



In the Northeastern United States, commercial piccalillis are based on diced sweet peppers, either red

 Piccalilli on toast

or green. This style is somewhat similar to sweet pepper relish, with the piccalilli being distinguished by having a darker red or green color and like British piccalilli, the chunks are larger and it is slightly sweeter. It is a popular topping on such foods as hamburgers and hot dogs. Traditional, British-style yellow piccalilli is also available.

In the Midwestern United States, commercial piccalillis are based on finely chopped gherkins; bright green and on the sweet side, they are often used as a condiment for Chicago-style hot dogs. This style is sometimes called "neon relish".

In the Southern United States, piccalilli is not commonly served. In its place, chow-chow, a relish with a base of chopped green (unripe) tomatoes is offered. This relish may also include onions, bell peppers, cabbage, green beans and other vegetables. While not exactly similar to other piccalillis, chow-chow is often called as such and the terms may be used interchangeably. Piccalilli is uncommon in the Western United States.



A far spicier variant of piccalilli comes from the former Dutch colony of Suriname, where traditional British piccalilli is mixed with a sambal made of garlic and yellow Madame Jeanette peppers. This piccalilli is often homemade but can also be bought in jars in Dutch corner shops. Whilst Surinamese piccalilli is similar in appearance to ordinary piccalilli, the taste is much spicier.

Bread and Butter Pickles

Came across this recipe on the CooksRecipes website that I wanted to pass along, Bread and Butter Pickles. If you're looking for some Meal ideas you have to check out the Cooks website. No matter the Cuisine or Diet that you are hunting for they'll probaly have it, check them out!    http://www.cooksrecipes.com/index.html


Bread and Butter Pickles

Bread and Butter PicklesThese crisp, sweet pickles are a welcome accompaniment to sandwiches and salads. When you've eaten the pickles, use the pickling liquid to add zing to dressing for potato or pasta salad.

Recipe Ingredients:

2 pounds (4 to 5-inch) cucumbers, cut into 1/4-inch slices

1 medium onion, thinly sliced
3 tablespoons kosher salt
2 1/2 cups white vinegar
1 1/4 cups Splenda® Granulated No Calorie Sweetener
1 tablespoon whole mustard seeds
1 teaspoon celery seeds
1 teaspoon ground turmeric
1/2 teaspoon whole cloves

Cooking Directions:

1 - Place cucumbers and onions in a large non-reactive bowl. Sprinkle with the salt and toss to combine. Let stand at room temperature 2 hours. Drain the vegetables, rinse and drain again. Blot dry using paper towels.

2 - Wash jars and lids in hot soapy water; rinse with warm water. Fill boiling-water canner half full with water; add jars and water to cover. Bring water to a boil, reduce heat and simmer. Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use. Remove and drain jars and lids, one at a time, as needed for filling.

3 - Bring vinegar, Splenda® Granulated Sweetener, mustard seeds, celery seeds, turmeric, and cloves to a boil over medium-high heat in a large Dutch oven. Add the cucumbers and onions and return to a boil.

4 - Pack hot vegetables immediately into prepared jars using a slotted spoon, filling to within 1/4-inch of tops. Ladle pickling liquid into jars, filling to within 1/4-inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil.

5 - Process 15 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Store in a cool, dark place for up to 1 year. Once opened, store refrigerated.

* Makes 24 servings.

Nutritional Information Per Serving (1/24 of recipe): Calories: 10; Calories from Fat: 0; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 710mg; Total Carbs: 2g; Dietary Fiber: 0g; Sugars: 1g; Protein: 0g.

http://www.cooksrecipes.com/diabetic/bread_and_butter_pickles_recipe.html

Bread and Butter Pickles

An easily prepared and Diabetic Friendly recipe. It's from the CooksRecipes website. Cucumbers, Onions, and Spices make up this recipe. Check out the CooksRecipes website for any of your recipes you are looking for.    http://www.cooksrecipes.com/index.html  


Bread and Butter Pickles

These crisp, sweet pickles are a welcome accompaniment to sandwiches and salads. When you've eaten the pickles, use the pickling liquid to add zing to dressing for potato or pasta salad.

Recipe Ingredients:

2 pounds (4 to 5-inch) cucumbers, cut into 1/4-inch slices

1 medium onion, thinly sliced
3 tablespoons kosher salt
2 1/2 cups white vinegar
1 1/4 cups Splenda® Granulated No Calorie Sweetener
1 tablespoon whole mustard seeds
1 teaspoon celery seeds
1 teaspoon ground turmeric
1/2 teaspoon whole cloves

Cooking Directions:

Place cucumbers and onions in a large non-reactive bowl. Sprinkle with the salt and toss to combine. Let stand at room temperature 2 hours. Drain the vegetables, rinse and drain again. Blot dry using paper towels.
Wash jars and lids in hot soapy water; rinse with warm water. Fill boiling-water canner half full with water; add jars and water to cover. Bring water to a boil, reduce heat and simmer. Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use. Remove and drain jars and lids, one at a time, as needed for filling.
Bring vinegar, Splenda® Granulated Sweetener, mustard seeds, celery seeds, turmeric, and cloves to a boil over medium-high heat in a large Dutch oven. Add the cucumbers and onions and return to a boil.
Pack hot vegetables immediately into prepared jars using a slotted spoon, filling to within 1/4-inch of tops. Ladle pickling liquid into jars, filling to within 1/4-inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil.
Process 15 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Store in a cool, dark place for up to 1 year. Once opened, store refrigerated.
Makes 24 servings.

Nutritional Information Per Serving (1/24 of recipe): Calories: 10; Calories from Fat: 0; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 710mg; Total Carbs: 2g; Dietary Fiber: 0g; Sugars: 1g; Protein: 0g.

http://www.cooksrecipes.com/diabetic/bread_and_butter_pickles_recipe.html

Kitchen Hints of the Day!

In a Pickle about Pickling........


* Produce must be fresh when pickled. Avoid using waxed supermarket produce.

* Scrub food well. Be sure to remove and discard 1/4–inch slice from the blossom end of fresh cucumbers. Blossoms may contain an enzyme that causes excessive softening of pickles.

*  Don't take shortcuts. The jar and lid sterilization process, boiling water timing, and amount of vinegar used are all critical components to crafting perfect pickles.

* Cucumbers go bad quickly, particularly at room temperature.

* Always use pickling salt, not table salt. Table salt contains iodine, a chemical that can darken pickles. Anticaking agents in table salt can cause cloudiness in your brine.

One of America's Favorites - Pickled Cucumber

A deli pickle

A pickled cucumber (commonly known as a pickle in the United States and Canada or generically as gherkins in the United Kingdom) is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation.



Types:

* Gherkin
A gherkin is not only a pickle of a certain size but also a particular species of cucumber: the West Indian or Burr Gherkin (Cucumis anguria), which produces a somewhat smaller fruit than the garden cucumber (Cucumis sativus). Standard pickles are made from the Burr Gherkin, but the term gherkin has become loosely used as any small cucumber pickled in a vinegar brine, regardless of the variety of cucumber used.


* Brined Pickles
Brined pickles are prepared using the traditional process of natural fermentation in a brine which makes them grow sour. The brine concentration can vary between 20 g/litre to more than 40 g/litre of salt. There is no vinegar used in the brine of naturally fermented pickled cucumbers.

The fermentation process is entirely dependent on the naturally occurring Lactobacillus bacteria that normally cover the skin of a growing cucumber. Since these are routinely removed during commercial harvesting/packing processes, traditionally prepared pickles can only be made from freshly harvested cucumbers, unless the bacteria are artificially replaced.

Typically, small cucumbers are placed in a glass or ceramic vessel or a wooden barrel, together with a variety of spices. Among those traditionally used in many recipes are garlic, horseradish, whole dill stems with umbels and green seeds, white mustard seeds, grape, oak, cherry, blackcurrant and bay laurel leaves, dried allspice fruits, and—most importantly—salt. The container is then filled with cooled, boiled water and kept under a non-airtight cover (often cloth tied on with string or a rubber band) for several weeks, depending on taste and external temperature. Traditionally stones, also sterilized by boiling, are placed on top of the cucumbers to keep them under the water. The more salt is added the more sour the cucumbers become.

Since they are produced without vinegar, a film of bacteria forms on the top, but this does not indicate they have spoiled, and the film is simply removed. They do not, however, keep as long as cucumbers pickled with vinegar, and usually must be refrigerated. Some commercial manufacturers add vinegar as a preservative.


* Kosher dill (US)
A "kosher" dill pickle is not necessarily kosher in the sense that it has been prepared in accordance with Jewish dietary law. Rather, it is a pickle made in the traditional manner of Jewish New York City pickle makers, with generous addition of garlic and dill to a natural salt brine.

In New York terminology, a "full-sour" kosher dill is one that has fully fermented, while a "half-sour," given a shorter stay in the brine, is still crisp and bright green. Elsewhere, these pickles may sometimes be termed "old" and "new" dills.

Dill pickles (not necessarily described as "kosher") have been served in New York City since at least 1899. They are not, however, native to New York; they have been prepared in Russia, Ukraine, Germany and Poland for hundreds of years.

Polish "ogórek kiszony"

* Polish
The Polish-style pickled cucumber (Polish: ogórek kiszony/kwaszony) is a variety developed in the northern parts of Europe. It has been exported worldwide and is found in the cuisines of many countries. It is sour, similar to kosher dills, but tends to be seasoned differently[citation needed]. It is usually preserved in wooden barrels. A cucumber only pickled for a few days is different in taste (less sour) than one pickled for a longer time and is called ogórek małosolny, which literally means 'low-salt cucumber'. This distinction is similar to the one between half- and full-sour types of kosher dills.

Another kind of pickled cucumber, popular in Poland, is ogórek konserwowy ('preserved cucumber') which is rather sweet and vinegary in taste, due to different composition of the preserving solution. It is kept in jars instead of barrels or cans.


* Hungarian
In Hungary, while regular vinegar-pickled cucumbers (Hungarian: savanyú uborka) are made during most of the year, during the summer kovászos uborka ("leavened pickles") are made without the use of vinegar. Cucumbers are placed in a glass vessel along with spices (usually dill and garlic), water and salt. Additionally, a slice or two of bread are placed at the top and bottom of the solution, and the container is left to sit in the sun for a few days so the yeast in the bread can help cause a fermentation process.

* Lime
Lime pickles are soaked in lime rather than in a salt brine. This is done more to enhance texture (by making them crisper) rather than as a preservative. The lime is then rinsed off the pickles. Vinegar and sugar are often added after the 24-hour soak in lime, along with pickling spices.

A jar of bread-and-butter pickle

* Bread and Butter
read-and-butter pickles are a marinated pickle produced with sliced cucumbers in a solution of vinegar, sugar and spices which may be either be processed by canning or simply chilled as refrigerator pickles. The origin of the name and the spread of their popularity in the United States is attributed to Omar and Cora Fanning, a pair of Illinois cucumber farmers who started selling sweet and sour pickles in the 1920s and filed for the trademark "Fanning's Bread and Butter Pickles" in 1923 (though the recipe and similar ones are probably much older). The story attached to the name is that the Fannings survived rough years by making the pickles with their surplus of undersized cucumbers and bartering them with their grocer for staples such as bread and butter.

* Swedish and Danish
Swedish pickled cucumbers (pressgurka) are thinly sliced, mixed with salt and pressed to drain some water from the cucumber slices. Afterwards placed in a jar with a sour-sweet brine of vinegar, sugar, dill and mustard seeds.

Danish cucumber salad (agurkesalat) is similar, but the cucumbers are not pressed and the brine doesn't have parsley. The cucumber salad accompanies meat dishes, especially a roasted chicken dish (gammeldags kylling med agurkesalat), and is used on Danish hot dogs.

There is also the "long time pickles", which calls for some month of cool storing in order to be eatable. In Southern Sweden and Denmark a solution of water, mild acidic vinegar (not made of wine and is clear as water), sugar and the top of dill plants, known as krondill (English: Crown dill) and a little salt. In Sweden this is known as "Ättiksgurka" (English: Vinegar Cucumber) and has a crispy sweet and sour taste. Further north in Sweden, are some of the acidic vinegar and all the sugar replaced with more salt. This is known as "Saltgurka". It's a strange fact that most people who likes "Ättiksgurka" can't stand "Saltgurka" and vice versa. Both "ättiksgurka" and "saltgurka" are used as a minor part of certain dishes.


* Kool-Aid pickles
Kool-Aid pickles or "koolickles", enjoyed by children in parts of the Southern United States, are created by soaking dill pickles in a mixture of Kool-Aid and pickle brine.






Like pickled vegetables such as sauerkraut, sour pickled cucumbers (technically a fruit) are low in calories. They also contain a moderate amount of vitamin K, specifically in the form of K1. One 30-gram sour pickled cucumber "spear" offers 12–16 µg, or approximately 15–20%, of the Recommended Daily Allowance of vitamin K. It also offers three kilocalories, most of which come from carbohydrate. However, most sour pickled cucumbers are also high in sodium; one spear can contain 350–500 mg, or 15–20% of the American recommended daily limit of 2400 mg.

Sweet pickled cucumbers, including bread-and-butter pickles, are higher in calories due to their sugar content; a similar 30-gram portion may contain 20–30 kilocalories. Sweet pickled cucumbers also tend to contain significantly less sodium than sour pickles.

Fried pickles

In the United States, pickles are often served as a side dish accompanying meals. This often takes the form of a "pickle spear", which is a pickled cucumber cut length-wise into quarters or sixths. Pickles may be used as a condiment on a hamburger or other sandwich (usually in slice form), or on a sausage or hot dog in chopped form as pickle relish.

Soured cucumbers are commonly used in a variety of dishes—for example, pickle-stuffed meatloaf, potato salad or chicken salad—or consumed alone as an appetizer.

One of America's Favorites - Beef on Weck

A traditional beef on weck

A beef on weck is a sandwich found primarily in Western New York. It is made with roast beef on a kummelweck roll. The meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dip au jus. Accompaniments include horseradish, a dill pickle spear, and french fries.

The kummelweck roll gives the sandwich its name and a distinctive taste. A kummelweck (sometimes pronounced "kimmelweck" or "kümmelweck") is topped with kosher salt and caraway seeds. Kümmel is the German word for caraway, and weck means "roll" in the south-western German dialects of the Baden and Swabia areas (northern Germans generally say Brötchen), although the kind of weck used for this sandwich in America tends to be much softer and fluffier than a standard German Kümmelbrötchen or Kümmelweck. The sandwich has been introduced to new areas of the United States with population movement. In Austria, a similar type of small white-bread is known as Kümmelweckerl (diminutive from Wecken, which refers to a whole big bread, i.e. Brotwecken)




The origin and history of the beef on weck sandwich is not well established. It is believed that a German baker named William Wahr, who is thought to have emigrated from the Black Forest region of Germany, created the kummelweck roll while living in Buffalo, New York. A local pub owner is said to have used the roll to create the beef on weck, with the thought that the salty top of the roll would make his patrons purchase more drinks.




A typical beef on weck is made from slow-roasted rare roast beef that is hand carved in thin slices to provide about 1⁄2 inch (13 mm) of meat on the bottom half of the roll. The cut face of the top half of the roll may be dipped in the jus from the roast. Prepared horseradish is usually provided for the diner to spread on the top half of the roll to taste. The traditional side dishes for a beef on weck are french fries and a kosher dill pickle spear.




The beef on weck has long been popular regionally, and has gained a following in other areas of the United States where it has been introduced. Expatriates from Western New York have taken the dish and brought it to other areas after relocating. It has also been featured by chefs on cooking shows including the PBS special Sandwiches That You Will Like. Bobby Flay, Anthony Bourdain and other chefs have featured the beef on weck, or a variant, on their television programs.

The American restaurant chain Buffalo Wild Wings was started by former residents of the Western New York area and the original name of the restaurant was "Buffalo Wild Wings and Weck" or as "BW3", the third W referring to weck. The chain no longer serves weck outside of the Western New York area and no longer uses the original name, but some still refer to the company with the extra "W" in its abbreviation.






Beef on Weck Sandwich - Beef on Weck Sandwich Recipe:

I came across this recipe for Beef on Weck off one of my favorite sites What's Cooking America.   http://whatscookingamerica.net/

Some people consider Beef on Weck (thinly sliced slow-roasted rare roast beef piled as high as 6 inches) on a freshly baked kummelweck roll, the Best Roast Beef Sandwich in America. Also called Beef on Wick, an alternative spelling usually used by older people from Buffalo and eastern suburbanites.

This sandwich is a tradition and a staple of Buffalo, New York, as it is Buffalo's signature sandwich. The key to a good Beef on Weck is freshness and freshly-carved beef! In Buffalo, the beef must be on the rare side, preferably carved right off the bone and served on a salty kimmelweck roll. In fact, it is this roll that makes the sandwich unique. Few, if any, restaurants outside the Buffalo area serve this sandwich or even know what it is.


Beef on Weck Sandwich - Beef on Weck Sandwich Recipe:

Yields: 8 sandwiches
Prep time: 15 min
Cook time: 50 minutes


Ingredients:

1 (3- to 4-pounds) beef roast (tenderloin, Prime Rib, or eye of round)
1/4 cup extra-virgin olive oil
Coarse salt and coarsely-ground black pepper
Cornstarch Glaze (see recipe below)
8 Kimmelweck or Kaiser rolls*
2 tablespoons caraway seeds
2 tablespoons coarse salt**
Prepared horseradish

* Kimmelweck roll is a salty roll that is similar to a Kaiser roll.

** Rock salt (like the kind used for pretzels) is the preferred salt used in Buffalo. If you can’t get this, any salt with granules larger than table salt will do. I used coarse salt.


Preparation:

Preheat oven to 425 degrees F.

Rub roast with olive oil, salt, and pepper. Place roast on rack in a shallow baking pan, tucking the thin end under to make it as thick as the rest of the roast. Bake, uncovered, 40 to 45 minutes or until thermometer registers 130 to 135 degrees F. Remove from oven and transfer to a cutting board; let stand 15 minutes before carving. Reserve meat juice, and carve meat into very thin slices (as thin as you can slice).

Reduce oven temperature to 350 degrees F.

Brush the prepared Cornstarch Glaze on the top of each kimmelweck or Kaiser roll; sprinkle equal amounts of caraway seeds and heat in the oven for 3 minutes or until tops of the rolls get crusty and the caraway seeds and salt begin to stick. Remove from oven and cut each roll in half lengthwise.

To assemble sandwiches, divide sliced beef on the bottom half of each roll, spoon with reserved beef juice, and top with the top half of each roll. Serve with horseradish on the side.

Makes 8 sandwiches.


Cornstarch Glaze:
1/2 cup cold water
1 tablespoon cornstarch

In a small saucepan over medium-high heat, stir together water and cornstarch. Heat mixture to a gentle boil. Reduce heat to low, and stir until mixture thickens and is translucent. Remove from heat and let cool.


http://whatscookingamerica.net/Sandwich/BeefOnWeck.htm

Kitchen Hint of the Day!

Thank you to Doris and Matt for passing this one along to share!


Stop, Save that Pickle Juice! -   Whenever you empty a jar of dill pickles, use the left-over juice to clean the copper bottoms of your pans. Just pour the juice in a large bowl, set the pan in the juice for about 15 minutes. Comes out looking like new.

One of America's Favorites - Pickled Cucumber

A deli pickle

A pickled cucumber (commonly known as a pickle in Canada, and the United States or generically as
gherkins in the UK) is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation.




A gherkin is not only a pickle of a certain size but also a particular species of cucumber: the West Indian or Burr Gherkin (Cucumis anguria), which produces a somewhat smaller fruit than the garden cucumber (Cucumis sativus). Standard pickles are made from the Burr Gherkin, but the term gherkin has become loosely used as any small cucumber pickled in a vinegar brine, regardless of the variety of cucumber used.




Cornichons are tart French pickles made from small gherkins pickled in vinegar and tarragon. They traditionally accompany pâtés.




Brined pickles are prepared using the traditional process of natural fermentation in a brine which makes them grow sour. The brine concentration can vary between 20 g/litre to more than 40 g/litre of salt. There is no vinegar used in the brine of naturally fermented pickled cucumbers.
The fermentation process is entirely dependent on the naturally occurring Lactobacillus bacteria that normally cover the skin of a growing cucumber. Since these are routinely removed during commercial harvesting/packing processes, traditionally prepared pickles can only be made from freshly harvested cucumbers, unless the bacteria are artificially replaced.
Typically, small cucumbers are placed in a glass or ceramic vessel or a wooden barrel, together with a variety of spices. Among those traditionally used in many recipes are garlic, horseradish, whole dill stems with umbels and green seeds, white mustard seeds, grape, oak, cherry, blackcurrant and bay laurel leaves, dried allspice fruits, and—most importantly—salt. The container is then filled with cooled, boiled water and kept under a non-airtight cover (often cloth tied on with string or a rubber band) for several weeks, depending on taste and external temperature. Traditionally stones, also sterilized by boiling, are placed on top of the cucumbers to keep them under the water. The more salt is added the more sour the cucumbers become.
Since they are produced without vinegar, a film of bacteria forms on the top, but this does not indicate they have spoiled, and the film is simply removed. They do not, however, keep as long as cucumbers pickled with vinegar, and usually must be refrigerated. Some commercial manufacturers add vinegar as a preservative.




A "kosher" dill pickle is not necessarily kosher in the sense that it has been prepared in accordance with Jewish dietary law. Rather, it is a pickle made in the traditional manner of Jewish New York City pickle makers, with generous addition of garlic and dill to a natural salt brine.
In New York terminology, a "full-sour" kosher dill is one that has fully fermented, while a "half-sour," given a shorter stay in the brine, is still crisp and bright green. Elsewhere, these pickles may sometimes be termed "old" and "new" dills.
Dill pickles (not necessarily described as "kosher") have been served in New York City since at least 1899. They are not, however, native to New York; they have been prepared in Russia, Ukraine, Germany and Poland for hundreds of years.




The Polish-style pickled cucumber (Polish: ogórek kiszony/kwaszony) is a variety developed in the northern parts of Europe. It has been exported worldwide and is found in the cuisines of many countries. It is sour, similar to kosher dills, but tends to be seasoned differently[citation needed]. It is usually preserved in wooden barrels. A cucumber only pickled for a few days is different in taste (less sour) than one pickled for a longer time and is called ogórek małosolny, which literally means 'little salt cucumber'. This distinction is similar to the one between half- and full-sour types of kosher dills.
Another kind of pickled cucumber, popular in Poland, is ogórek konserwowy ('preserved cucumber') which is rather sweet and vinegary in taste, due to different composition of the preserving solution. It is kept in jars instead of barrels or cans.




In Hungary, while regular vinegar-pickled cucumbers (Hungarian: savanyú uborka) are made during most of the year, during the summer kovászos uborka ("leavened pickles") are made without the use of vinegar. Cucumbers are placed in a glass vessel along with spices (usually dill and garlic), water and salt. Additionally, a slice or two of bread are placed at the top and bottom of the solution, and the container is left to sit in the sun for a few days so the yeast in the bread can help cause a fermentation process.




Lime pickles are soaked in lime rather than in a salt brine. This is done more to enhance texture (by making them crisper) rather than as a preservative. The lime is then rinsed off the pickles. Vinegar and sugar are often added after the 24-hour soak in lime, along with pickling spices.




Bread-and-butter pickles are sweeter in flavor than dill pickles, having a high concentration of sugar or other

A jar of bread-and-butter pickles

sweetener added to the brine. Cucumbers to be made into bread and butters are often sliced before pickling.




Swedish pickled cucumbers (pressgurka) are thinly sliced, mixed with salt and pressed to drain some water from the cucumber slices. Afterwards placed in a jar with a sour-sweet brine of vinegar, sugar, dill and mustard seeds.
Danish cucumber salad (agurkesalat) is similar, but the cucumbers are not pressed and the brine doesn't have parsley. The cucumber salad accompanies meat dishes, especially a roasted chicken dish (gammeldags kylling med agurkesalat), and is used on Danish hot dogs.




Kool-Aid pickles or "koolickles", enjoyed by children in parts of the Southern United States are created by soaking dill pickles in a mixture of Kool-Aid and pickle brine.




Like pickled vegetables such as sauerkraut, sour pickled cucumbers (technically a fruit) are low in calories. They also contain a moderate amount of vitamin K, specifically in the form of K1. One sour pickled cucumber "spear" offers 12–16 µg, or approximately 15–20%, of the Recommended Daily Allowance of vitamin K. It also offers three kilocalories, most of which come from carbohydrate. However, most sour pickled cucumbers are also high in sodium; one spear can contain 350–500 mg, or 15–20% of the American recommended daily limit of 2400 mg.
Sweet pickled cucumbers, including bread-and-butter pickles, are higher in calories due to their sugar content; one large gherkin may contain 20-30 calories. However, sweet pickled cucumbers also tend to contain significantly less sodium than sour pickles.




In the United States, pickles are often served as a side dish accompanying meals. This often takes the form of a "pickle spear", which is a pickled cucumber cut length-wise into quarters or sixths. Pickles may be used as a condiment on a hamburger or other sandwich (usually in slice form), or on a sausage or hot dog in chopped form as pickle relish.
Soured cucumbers are commonly used in a variety of dishes—for example, pickle-stuffed meatloaf, potato salad or chicken salad—or consumed alone as an appetizer.
Pickles are sometimes served alone as festival foods, often on a stick. This is also done in Japan, where it is referred to as "stick pickle". Dill pickles can be fried, typically deep-fried with a breading or batter surrounding the spear or slice. This is a popular dish in the Southern U.S., and a rising trend elsewhere in the US.
In Russia and Ukraine, pickles are used in rassolnik: a traditional soup made from pickled cucumbers, pearl barley, pork or beef kidneys, and various herbs. The dish is known to have existed as far back as the 15th century, when it was called kalya.




The term pickle is derived from the Dutch word pekel, meaning brine. In the U.S. and Canada, the word pickle alone almost always refers to a pickled cucumber (other types of pickles will be described as "pickled onion," "pickled beets," etc.). In the UK pickle generally refers to ploughman's pickle, such as Branston pickle, traditionally served with a ploughman's lunch.