Counter Pickles

This is another method, more than a recipe. My mom and I LOVE these pickles, just the thought of them makes the corner of my jaw tingle and my mouth water.

However, it must be said that these are not like the pickles you buy in the grocery store – nothing at all. I just made a batch of these and gave one to my husband, Paul, to taste – he claims I tried to poison him.

small pickling cucumbers, washed
white vinegar (cheap white vinegar – do not use Heinz, it’s too acidic)
garlic cloves, sliced or in large chunks, to taste (we like LOTS of garlic)
fresh bunch of fresh dill – fronds, flowers, etc. stripped from stems

Place cucumbers in a large pyrex or glass bowl.
Add garlic and dill.
Pour vinegar in bowl until cucumbers are covered.
Place an inverted plate, just smaller than the bowl, over the cucumbers and place a weight on it to keep the cukes, dill and garlic submerged.
Set aside in a cool place for about a week. (I kept mine in the basement on a shelf). Check throughout the week to make sure everything is still submerged. Stirring the contents of the bowl is optional.
You will be able to tell when the pickles are ready – they’ll look like pickles and not cucumbers. Trust me, you’ll know.

When ready, store in the refrigerator – either in the bowl, covered, or transfer the pickles, some dill, garlic and vinegar to cover into a jar with a lid.

Eat plain, or sprinkle with a little salt.

Pesto Sauce

Pesto is a newly acquired taste for me, so I was very pleased to find this recipe at the bottom of the stack of my grammy’s recipes. I planted two different kinds of basil in my garden this year, mainly to eat with the neighboring tomatoes. But I think this might be a better use.

2 cups loosely packed fresh basil leaves
2 medium garlic cloves
1 tsp. salt
1 tbs. grated parmesan cheese
grated romano cheese*
3/4 to 1 cup olive oil
6 tbs. unsalted butter

There were no instructions – I’m assuming one would just pack everything into the blender/food processor and whiz away to the desired conssistency. I guess this could also be done by hand, with a mortar and pestle, but that might not be for everyone.

* I’m guessing 1 tbs. as well

Grilled Tomato and Onion Salad

I hesitate to call this a recipe … more like a process. Finally, a perfect use for those rock hard grocery store tomatoes. It wouldn’t work with fresh, perfectly ripe ones picked right off the vine.

* Preheat your grill on high (gas grill – if you have charcoal, prepare the coals accordingly). If you are using a grilling sheet/basket/wok (recommended), place on grill to preheat also.
* Take several large tomatoes and slice horizontally into two or three thick slices.
* Coat with a thin coat of olive oil on all sides.
* Sprinkle with kosher salt and freshly ground pepper. You can also use any other spices here you’d like (garlic powder, dried or fresh oregano, thyme, etc.)
* Take a couple spring onions (like scallions, but larger) and trim off any wilted, or “yucky” tops and the roots.
* Coat with a thin coat of olive oil. Don’t be afraid to get your hands dirty here, rubbing the oil into the green tops is the only way to get a good coating.
* Turn grill to low/medium and put on veggies on grilling sheet/basket/wok. Close grill.
* Check veggies after a minute or two. Flip/turn to other side once first side shows color. The second side will also only take a few minutes – usually less than the first. This is a pretty fast process. The tomatoes will soften, as will the green onion tops. You want some black grill marks, but you also don’t want vegetable mush.
* Remove tomatoes and onions from grill and let cool.
* Slice veggies into chunks. I use scissors for this.
* Drizzle with more olive oil and season to taste with the same spices you used before cooking.
* Cover and place in refrigerator to chill.
* Serve cold, with chunks of crusty bread for dipping.

Notes:
* You could also use vinegar or your favorite vinaigrette to toss the vegetables with before chilling.
* Mix-in ideas: mozzarella, feta or goat cheese, day old bread, torn up basil
* Grilled peppers, zucchini, sweet onions, asparagus, potatoes for a warm or cold grilled vegetable salad, or a grilled ratatouille