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The Pickleback is the hipster shot of choice these days — crappy well bourbon followed by a shooter of pickle brine — and I don’t care what anyone says, it’s gross. That said, you can find pickled stuff in every bar in the world. Despite its name, this is a really elegant cocktail.
- 2 Ounces vodka
- ½ Ounce dry vermouth
- ½ Ounce dill pickle brine
- ½ bar spoonful of mustard seeds
- 1 baby dill pickle and sprig of dill for garnish
Ah, the beloved Bloody Mary. So revered a cocktail it is that people still argue about who really invented it. But whether or not it was first concocted by Fernand Petiot in 1921 is a discussion for after a cocktail!
Here we’ll teach you how to make this quintessential hangover cure. You’ll need:
25ml Original Pickle Juice
4 dashes of Worcestershire sauce
2 dashes of Tabasco (or more if you like it hot)
a good grind of black pepper and a large pinch of celery salt
Mix all the ingredients into a glass filled with ice
Garnish with a stick of celery, a slice of cucumber and a sprinkle of red pepper flakes.
The Pickle Recipe
There's something about THE PICKLE RECIPE that takes you back to 'Home Alone' or any of those old screwball comedies about an unlikely person taking down stupid criminals. This film is funny but it's also got heart. And kudos to Jon Dore for balancing humor and sensibility the way only the late great John Candy could.
Jon Dore plays a pretty popular MC, Joey Miller, in Detroit city but he's also a single father deeply in debt. When his equipment was destroyed in a fire, he turns to his shady Uncle Morty (David Paymer) whose idea of getting money is to steal Joey's grandmother Rose's (Lynn Cohen) prized possession, her famous top secret dill pickle recipe. Joey is desperate, his daughter Julie's Bat-Mitzvah is coming up and he doesn't want to disappoint her.
Anyone of us can easily empathize with a character who's down on his luck, a likable loser, and that's what Joey is. Throughout the movie you want to cheer for the guy but at the same time not wanting to see him have to do terrible things just to succeed. It's the kind of comedy that makes you rethink what family means to you in your life. There are aspects of this film where I think could go a bit further in terms of its cinematic set pieces, I think the whole beating up the con man part could be elaborated a bit more for the laugh factor and I feel like the camera work choices are also a bit playing it too safe, but I understand THE PICKLE RECIPE can only do so much within its budget and therefore it works just fine for what it is. And so because the production seems limited, it all comes down to the story and the characters and I think that's where THE PICKLE RECIPE shines. Plus, when you have veteran actors like Lynn Cohen and David Paymer, you're in good hands. Cohen is one of those national treasures who don't get to be a lead on screen as often as I think she deserves, so in THE PICKLE RECIPE, she lays it all down and you'll come to admire her.
Dill Pickle Recipe &ndash with Grape Leaves
6 lbs. pickling cucumbers (approximately 3-4 cucumbers per jar)
3 cups white vinegar
3 cups water
4 tbsp. pickling salt
7 garlic cloves, peeled
7 tsp. dill seeds
3 1/2 tsp. whole black peppercorns
4 large, fresh grape leaves
Add spices to the bottom of each jar before adding the cucumbers
1. Prepare jars &ndash wash or sterilize them in the dishwasher &ndash keeping them hot.
2. Start water bath now &ndash you want it close to the boiling point by the time you are ready to add your jars.
3. Wash cucumbers &ndash making sure to scrub the skin thoroughly.
Cut cucumbers in spears, wedges or slices
4. Cut off each end of the cucumber, and slice, dice or spear as desired.
5. In a medium sauce pan, over medium high heat, bring vinegar, water and salt to a boil.
6. In each jar, add 1 garlic clove, 1 teaspoon of dill seed, and 1/2 teaspoon of peppercorns to the bottom.
After adding the hot brine, release the air bubbles by running a plastic utensil down the inside of your jar.
7. Pack cucumbers tightly into each jar.
8. Pour hot brine over cucumbers, leaving 1/4 inch head space.
9. Run a plastic utensil on the inside of the jar to release any air bubbles.
10. Add 1/2 of a grape leaf on top of the cucumbers.
11. Wipe top of jar with a clean damp cloth, add hot lid and band.
12. Place in hot water bath and process for 10 minutes at a roiling boil. (adjust time based on altitude as required)
Add a half of a grape leaf to the top of the jar for crisp pickles.
13. Remove jars and place on a thick towel. Let cool at room temperature for 24 hours.
14. After 24 hours, check to make sure the jars are sealed by pressing down on the center of the lid. If it does not &lsquopop&rsquo then it is sealed. If you are able to press down on the lid, place in the refrigerator and use within 2 weeks.
Wait at least 2 weeks before eating your pickles for maximum flavor.
**It is best to wait at least 2 weeks before opening your first jar of pickles &mdash believe me, it&rsquos worth the wait!
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Ultimate Dirty Martini Recipe
This ultimate dirty martini uses specific branded ingredients to create a dry, aromatic martini with the tang of olive brine.
- Chill a martini glass.
- In a cocktail shaker, combine the vermouth, olive brine, and gin.
- Add ice and shake to chill.
- Strain into the chilled martini glass.
- Garnish with the blue cheese stuffed olives.
Smart Tips and Tricks to Prepare Pickle
Before soaking in the bigger picture, here are some quick tips:1. Use a sterilised jar for pickling and use only fresh seasonal vegetables and fruits. The fresher the vegetables, the crunchier the pickles will be.
2. Don't skimp on the salt. You need the salt to draw the water out of the vegetables and to preserve the pickle for a longer span of time.
3. Try using flavoured vinegar which can add new twists to your favourite pickle recipes.
4. Always wipe the rim of the jar clean before putting the lid on.
27 Delicious Pickle Recipes You Need in Your Life
From easy refrigerator pickles and bread and butter pickles, to pickled jalapenos and peaches, these pickling and canning recipes are about to change your world.
Are you new to canning and pickling? Read our beginner's guide to preserving your own foods.
Make this potato salad recipe, which is even tastier thanks to dill pickles, up to two days ahead of time.
Quick pickling at home is an easy way to give homegrown vegetables the deliciously briny, tangy flavor you love, and it's easy to add whatever herbs and spices you choose this recipe is packed with fresh, fragrant dill.
In a mixing glass filled with ice, pour the gin, dry vermouth, and olive juice.
Garnish with 1 or 3 olives. Serve and enjoy.
- It's said that an even number of olives is bad luck, though this could just be an old bar tale.
- As with any of the basic martinis, adjust the gin-vermouth ratio to your liking. You can also shake the drink if you prefer.
- Keep olives refrigerated. It's a common mistake in bars: Some bartenders make a dirty martini using warm juice from the garnish tray. It's a bad habit that's also unsanitary. Luckily, many have changed their ways and are either refrigerating separate brine for martinis or using bottled olive juice.
What's the Difference Between Olive Brine and Olive Juice?
In the cocktail world, olive juice and brine tend to mean the same thing, but there is a difference. Olives produce juice, which is pressed out of the fruit to make products like olive oil and the brine (salted water) for cured olives.
Many people prefer to use the brine that is in a jar of olives for dirty martinis. And why not? If you have olives, you have salty juice right there. It is a very convenient and cheap addition to the drink. Plus, with all the gourmet olives available—stuffed with everything from the standard pimento to blue cheese or jalapeño—each brine brings a slightly different taste to the martini.
There are also many olive juices available that are designed specifically for the dirty martini. They can vary quite a bit in taste, though they're interesting to explore. It may take some time to discover which bottled olive juice you like best, so keep trying. Dirty Sue is a favorite for many dirty martini devotees. You might also try the cocktail-worthy olive juices from Boscoli, Fee Brothers, Filthy, Fragata, or Stirrings.
- Some bartenders suggest using a few dashes of extra-virgin olive oil instead of brine. It adds just a hint of olive flavor beyond what the garnish can deliver. Just be sure it is only 1 or 2 dashes, or you will create an oil slick in your glass.
- Filthy Martini: Replace the olive brine and garnish with caperberries (larger than capers) and the brine they're packaged in. Some recipes use up to 1 ounce of caper brine.
- Dirty Gibson: Dirty martini meets Gibson cocktail swap out the olive brine and garnish for cocktail onions and brine. The pickled onion provides a slight umami undertone.
The Best Sweet Pickle Recipe
Pour the heated brine over the pickles for at least 2 hours so that the flavors can meld together.
2 cups sliced cucumbers, approximately 1/4-inch thick
1/2 cup sweet onion, thinly sliced
1 cup apple cider vinegar
1 teaspoon non-iodized salt
For best results, weigh down your pickles with a plate/bowl so the cucumbers on top can soak in the brine.
1. In a heat safe, medium bowl add sliced cucumbers and onions. Set aside.
2. In a medium saucepan mix the remaining ingredients and bring to a boil, stirring to dissolve the sugar and salt. Reduce heat and simmer for 5 minutes.
3. Pour hot liquid over the cucumbers and onions. Let cool or process in a water bath canner for 10 minutes (adjusting for altitude as necessary).
4. Refrigerate at least 2 hours before serving.
Store in an air-tight container in the refrigerator up to 2 months.
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- Make the pickle-infused vodka: Fill a large glass jar with vodka and pickle juice. Cover to airtight, and rest jar in a cool, dark place for 3 to 5 days.
- In a large pitcher, combine the tomato, lemon, and pickle juices and season with horseradish, Worcestershire, and black pepper refrigerate until chilled.
- To serve, fill 4 glass with ice cubes. Pour 1½ ounces vodka in each glass, and top with tomato juice mixture. Garnish with cacciatorini, cornichons, and a pickled green bean spear.
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