We can pickle that! Our food and nutrition columnist Julie Van Rosendaal shares her pickling secrets.
Dill Pickle Soup
1 L chicken or vegetable stock
4 large dill pickles, shredded or chopped
1/2 cup pickle juice, from the pickle jar
1-2 cups thinly sliced potatoes
2 Tbsp. butter, softened
2 Tbsp. flour
1 cup milk or half & half
freshly ground black pepper
sour cream and chopped fresh dill, for garnish (optional)
In a large saucepan or small soup pot, combine the stock, pickles, pickle brine and potatoes. Bring to a boil, reduce heat and cook for 8-10 minutes, until the potatoes start to get soft.
Stir together the butter and flour until you have a thick paste; stir into the soup with the milk or cream and bring to a simmer. Cook for a minute or two, season with pepper and serve hot, garnished with sour cream and fresh dill. Serves 6.
Breakfast Bánh Mì
To quickly pickle shredded carrots, radishes or jalapenos, simmer equal parts sugar and rice vinegar or apple cider vinegar and pour overtop; refrigerate overnight.
Canola oil, for cooking
2 fresh Italian or other pork sausages
1 good-quality baguette
pickled carrots, radishes, and/or jalapenos
In a heavy skillet, heat a drizzle of oil over medium-high heat. Squeeze the sausage out of its casing at 1-inch intervals into the pan, making meatballs. Cook, stirring, until golden on all sides and cooked through. Push aside or remove from the pan and set aside.
Crack the eggs into the pan and fry them or cook over-easy. Split the baguette and spread it generously with mayo; stuff with meatballs, fried eggs, and as many pickled carrots, radishes and/or jalapenos as you'd like. Top with sprigs of fresh cilantro and serve immediately. Serves 4.