Fresh Pickles


Wait.  Isn’t that an oxymoron?  I mean, don’t pickles have to sit and pickle?  Not these delicious morsels of summer.  I love pickles and these are one of my favorites.  No canning and best of all very little waiting.

One year I had a plethera of pickling cucumbers left and no energy to do anything with them.  (Yeah, that was when I had to get ready for a new school year.) I decided to make some quick pickles for dinner.  (See, I told you that you would not have to wait long.)  I remembered having them at one of my childhood friend’s house growing up.


I don’t know what they called them but I remember the crisp, sharp taste!  Here’s the recipe:



2 quarts, unpeeled diagonally sliced pickling cucumbers. (You can use regular pickles too, slice diagonal but don’t peel!)

1 – 2 large white onions, sliced IMG_0564

2 bay leaves

4 tsp. dried dill or 3 Tablespoons fresh

4 tsp. mustard seed

1 cup vinegar

2 crushed garlic cloves

2 tsp. kosher salt

3 tsp. sugar

In a non-reactive bowl, place the cukes, dill, bay leaves anIMG_0617d toss.

In a heavy saucepan heat vinegar, sugar, salt, mustard seed and
garlic cloves.  Bring to a boil–making sure the salt and sugar dissolve.

Pour hot mixture over the cucumber mix –toss.  Leave at room temperature  or refrigerate.  What ever you prefer.  I like minechilled. Eat.  They could last 3-4 days in the refrigerator . . . but they won’t.




Breakfast Deviled Eggs


I’m planning a brunch.  I want something unique.  I love breakIMG_0504fast casseroles but I want some thing different.  Hmmmm . . . and Breakfast Deviled Eggs were born.  I started making these for my guests at the cottage this summer and they have been a hit.  Why not deviled eggs for breakfast?  Eggs are traditional breakfast fare.  This one time, I had leftovers (just once) and I stored the eggs in a washed empty egg carton, covered the eggs with plastic wrap, and closed the lid.  No squish, no mess — it worked great!

So the recipe


1 dozen eggs (big family) boiled split and yolks seperated

1/4 – 1/2 cup mayo

2 slices of cooked thick bacon chopped into small pieces

2 Tablespoons minced pickle – I used dill

1-2 Tablespoons prepared mustard – to your taste

kosher salt, fresh ground pepper to taste


In a medium bowl, mash egg yolks until they are free of lumps.  I use a fork.  Add mayo and mustard.  Start with 1/4 cup of mayo and add more if it is too dry.  Add bacon and finely minced pickle.  I’m guessing that sausage would be good too.  Salt and pepper and I added a little (very little – like a dash) of cayenne pepper.  My family likes a little heat.

Arrange the empty egg halves on a platter.  Scoop with a small teaspoon the filling into the egg whites.  Some people pipe them in but I like a more casual look and then I can lick the bowl rather than pipe leftovers into my mouth.  (just kidding, well kinda).

Sprinkle with paprika and refrigerate.  Nothing worse than warm deviled eggs.  Enjoy!

Oh the brunch menu — Breakfast deviled eggs, Bagel bar (which includes warmed bagels split and lots of delicious toppings such as butter, cream cheese, lox, red onion, tomatoes and of course capers), scones, sweet breads (banana, pumpkin, my new chocolate chip bread) and fruit salad.