Sunday, August 5, 2012

Refrigerator Pickles

I have been a fan of my friend, Kim's, homemade pickles for a couple of years now. Recently, I got the urge to emulate her and try my hand at them. She was kind enough to give me her recipe and it couldn't be easier. They're refrigerator pickles, which is great because you don't have to worry about sealing or canning them. 

3 cups white vinegar
1 cup sugar
4 T. salt

Let the brine sit at room temperature for about two hours, until the sugar is completely dissolved.

Fixins (per jar - enough for 2 quart sized or 4 pint sized mason jars):
4-5 small pickle cucumbers, sliced
1/2 small onion, diced
3-4 cloves garlic, minced
3-4 cloves (optional)
2-3 T. chopped dill

I'm lucky enough to live in a neighborhood that has a Sunday Farmer's Market only a half a block away. I got my veggies there for super cheap, enjoyed a little walk, and supported my green-thumbed neighbors! 

These babies will sit in the fridge for two days and then be ready for devouring!

Thursday, January 19, 2012

Easy and Healthy Kale Chips!

Hey, stranger! It's been a while, but things are great and I'm still trying to be crafty, just not as much as before. It kind of comes in waves for me. But I am knitting a scarf and I'm definitely going to need it soon because winter has definitely hit Wisconsin.

Tonight I experimented with a new recipe: kale chips! I've heard that kale is very good for you, but I find it bitter tasting and I'm not a fan. But turning them into chips takes that bitterness away and they're freakin' delightful!

Start by tearing the kale into big pieces, leaving the stem out. I lined a couple baking sheets with parchment paper to make clean-up easier. Spray with olive oil. Do you guys have one of these Misto things? They're great and I highly recommend them.

Here it is, ready to be seasoned. 
KitchenAid Misto Aluminum Olive Oil Sprayer Bottle

My aunt got me these amazing salts for Christmas and I was so excited to use them. 

After putting on the oil and whatever seasoning you want, bake them at 300 degrees for 20 minutes. They shrink down a lot!

I could barely wait until they had cooled and you definitely can't eat just one!