i’m always up for trying something new

after reading an article

about how to make

quick and easy pickles

i gave it whirl

 so simple

 tasted quite good.

—

here’s my recipe for what i call

‘Quickles’

buy a jar of your favorite dill pickles

store them in your refrigerator

eat them at your leisure

when you’ve finished off the jar

keep the brine

 make your own new batch of pickles

prep/cut up

cucumber spears, carrot sticks, green beans, onions, jalopenos, etc.

pack them tightly into your jar of brine

make sure they’re submerged

seal the jar

give it a shake

put in the refrigerator

after 24 hours or so

open your jar

and

voila

enjoy your new jar of

QUICKLES!

—

tips for safe quickle-ling:

– only use the same brine for one or two new batches to keep it fresh

-always store them in the refrigerator

-if the old liquid loses some strength, 

you can add a pinch of fresh salt, extra dill, or a splash of fresh vinegar 

 

—

‘in the last analysis, a pickle is a cucumber with experience.’

-*irena chalmers

*Irena Chalmers (1935-2020) wore many hats in the food industry. The author of more than forty books, she regularly contributed to such publications as The New York Times, Food & Wine, Gastronomica, Food Arts, and Nation’s Restaurant News. She was a founding member and past president of both the International Association of Culinary Professionals and Les Dames d’Escoffier International, as well as a James Beard Foundation “Who’s Who” of Food And Beverage in America. Her first book won the 2008 Gourmand World Cookbook Award for the Best Book for Food Professionals in the U.S. and later, the 2008 Gourmand World Cookbook Award—Best Book for Food Professionals in the World.

Until her death, Chalmers divided her time between being a faculty member at The Culinary Institute of America, “The Last Word” columnist for Chef magazine, food essayist for WAMC/NPR Northeast Public Radio, blogger, consultant, and counselor to many about to embark on their own culinary adventure.