Double Header Pickling Recipes: Dill Pickles and Pickled Vegetables

Dill Pickles and Pickled Vegetables | BeckyAmyLew Paleo Recipes

Happy Friday! I am kicking off the Labor Day weekend with a double header post featuring two recipes. It is full-blown pickling season in the Lewis household and no vegetable is safe. If it fits in a mason jar, it will be pickled.

I tried some pickling last year for the first time, but they ended up being very heavy on the sugar and coriander. Nevertheless, it is a brand new year, and I was given two foolproof recipes that will satisfy all your pickling needs. Plus, there is no sugar involved, therefore Paleo-friendly. The best part is they are so easy! The process is a lot simpler than what I remembered. These recipes are very flexible, so play around with them and make them your own.   

 

Dill Pickles
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Ingredients
  1. Baby cucumbers
  2. 1 1/2 cup Water
  3. 1/2 cup Cider vinegar
  4. 1 Garlic clove
  5. 1 head fresh Dill
  6. 1 Tbsp canning Salt
  7. 2 tsp Minced dried onion
  8. 1 tsp Mustard seeds
Instructions
  1. Wash cucumbers, cut lengthwise into spears.
  2. Place head of dill in a clean pint sized jar. Add cucumber spears.
  3. Mix remaining ingredients together in a saucepan, bring to boil. Boil until salt is dissolved. Pour over sliced cucumbers, leaving 1/2 inch head space from top.
  4. Place lid on jar and set on counter for 3 days. Occasionally turning the jar upside down to let the flavors combine.
  5. After 3 days, place in refrigerator. Will store in the refrigerator for up to 1 year.
Notes
  1. ~Makes 1 pint.
  2. ~Use homegrown cucumbers from a farmers market. Cucumbers from the grocery store have wax on them that hinders the pickling process.
  3. ~Cut pickles however you want. I made spears and sliced pickles.
  4. ~I used sea salt instead of canning salt, because that is what I had.
  5. ~I used dried onion, because I was out of minced dried onion. Turned out fine.
  6. ~I boiled the lids and kept them hot before placing on jars to sterilize.
Adapted from Creative Homemaking
BeckyAmyLew http://www.beckyamylew.com/
Pickled Vegetables
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Ingredients
  1. Vegetable of choice
  2. 4 cups Water
  3. 2 cups Vinegar
  4. head of Garlic
  5. fresh Dill
  6. 6 tsp Kosher salt
  7. 1 tsp Coriander seeds
  8. 1 tsp Mustard seeds
  9. 1/2 tsp Black peppercorn
  10. 1/2 tsp Chili flakes (optional)
  11. 1 Jalepeno, split (optional)
Instructions
  1. In a saucepan, add water, vinegar, and salt. Bring to boil.
  2. In the bottom of each jar, add 1 crushed garlic clove and 1 sprig of dill. For spicy, add chili flakes and jalapeno.
  3. Divide seeds and peppercorn, add to each jar.
  4. Pack jars with vegetables tightly, leaving 1/2 inch head space from top.
  5. Pour hot liquid into jars, leaving 1/2 inch head space from top.
  6. Place lid on jar and set on counter for 3 days. Occasionally turning the jar upside down to let the flavors combine.
Notes
  1. ~Makes 4 pints.
  2. ~I boiled the lids and kept them hot before placing on jars to sterilize.
  3. ~No storage instructions available, but I am assuming they are the same as the Dill Pickles above.
Adapted from Jeff Fink
Adapted from Jeff Fink
BeckyAmyLew http://www.beckyamylew.com/

Paleo Mayonnaise

Paleo Mayonnaise | BeckyAmyLew

After months of searching, I have found the perfect mayonnaise recipe! I couldn’t be more excited, because this opens up more opportunities in the kitchen to get creative. Mayonnaise is such a versatile food that can be used to make dressings, salads,  sauces, and more. I could not believe the ease of this recipe. I have an immersion blender, and would definitely recommend buying one if you have been thinking about it. Otherwise, I am also including the version that uses a hand whisk. I have not tried the latter, so if you do, please let me know how it turns out! My first order of business? Sweet Potato Salad, which turned out amazing!

Paleo Mayonnaise
(with immersion blender)
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Ingredients
  1. 1 large Egg yolk
  2. 1 Tbsp fresh Lemon juice
  3. 1 Tbsp Water
  4. 1 tsp Dijon-style mustard
  5. 1 cup Macadamia nut oil or Avocado oil (I used Extra light olive oil)
  6. Kosher salt, to taste
Instructions
  1. Throw the egg yolk, lemon juice, water, and mustard into an immersion blender cup. Add oil.
  2. Place the head of your immersion blender at the bottom of the cup, and pulse. As the emulsion forms, carefully lift and tilt the head of the immersion blender so that the mayonnaise forms evenly.
  3. Season with salt to taste. If you're not using the mayo right away, cover and store it in the fridge. It should keep for up to a week or two.
Notes
  1. ~Make sure to use one of the oils listed above. I have tried regular olive oil before, and it was too strong. After attempting to hunt down extra light olive oil at Natural Grocers, Sprouts, and Trader Joe's, I finally found it at good old Price Chopper (go figure).
  2. ~I did not use any salt, and it was perfect in my opinion.
Adapted from Nom Nom Paleo
Adapted from Nom Nom Paleo
BeckyAmyLew http://www.beckyamylew.com/
Paleo Mayonnaise
(with hand whisk)
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Ingredients
  1. 1 large Egg Yolk
  2. 1/4 tsp Kosher salt
  3. 1/4 tsp Dijon-style mustard
  4. 1 1/2 tsp fresh Lemon juice
  5. 1 tsp distilled White vinegar
  6. 3/4 cup Macadamia nut or Avocado oil (Extra light olive oil should work as well)
Instructions
  1. In a medium-sized bowl, whisk together the yolk, salt, mustard, lemon juice, and vinegar for about 30 seconds, or until the yolk thickens and the color brightens.
  2. Pour about one-third of the oil in a slow, steady stream into the bowl while whisking the mixture vigorously for about 1 minute to create an emulsion. ("A measuring cup works fine, but I like to drizzle my oil from a squeeze bottle; it helps me maintain a light, steady stream.")
  3. After the oil is incorporated, slowly add half of the remaining oil and continue to whisk rapidly. Once it's emulsified, repeat with the rest of the oil. You'll soon have a mayonnaise that's thick enough to hold it's own shape.
Adapted from Nom Nom Paleo
Adapted from Nom Nom Paleo
BeckyAmyLew http://www.beckyamylew.com/