#Pickle Cucumbers at Home

[familytubem]

Quick & Easy Pickled Cucumber Recipe! 🥒 #PickledCucumber #FamilyFoodTutorials #viralvideo

[crownconstellation]

whoever invented the pickled cucumber... i hope they're getting like. their every wish fulfilled in the afterlife forever

[istjury]

me irl rn

[askwhatsforlunch]

Smoked Salmon and Pickled Cucumber Sandwich

Warm days are upon us; they really are! And after a jolly good walk under a hot sun, across meadows and fields, there is nothing better than sitting down to a picnic with this Smoked Salmon and Pickled Cucumber Sandwich, a couple of glasses of ice-cold Chardie (just remember to bring lots of water, too, when you go hiking!), a good book and the blissfully scented shade of a black locust tree! Absolutely delightful, I assure you! A very good day to all!

Ingredients (serves 1):

a small Baguette Viennoise

2 tablespoons cream cheese

a pinch of freshly cracked black pepper

half a dozen to 8 slices Pickled Cucumbers

about 60 grams/2 ounces Smoked Salmon 

Halve Baguette Viennoise without cutting it through, gently opening it like a book. Spread cream cheese generously onto each side of the Baguette Viennoise. Sprinkle with black pepper.

Layer Pickled Cucumbers and Smoked Salmon slices into the Baguette Viennoise, and press gently to close the sandwich.

Wrap tightly in cling film, if bringing as a lunch or picnic. Keep in the refrigerator.

Enjoy Smoked Salmon and Pickled Cucumber Sandwich with a few Crisps, and a well-chilled glass of Pays d’Oc Chardonnay Vigonier or Marlborough Sauvignon Blanc.

[murielles-crowsnest]

I cannot help but notice this list does not include cucumbers. I can only surmise one reason for this. Folks are like me, and there is one reason and one reason alone that you are growing cucumbers. You would never give a single one away.... yet. They were planned to be preserved from the moment the seed was planted.

You give those things away in jars.

How do you preserve the food from your garden so it doesn't go bad before you can eat it?

You are wildly underestimating my ability to go fucking feral about fresh produce. I don't think I even brought snap peas into the house last year. Just ate them right off the vine.

Though I did end up freezing the strawberries/blue berries as they ripened, but even those were consumed within the week.

The only tough one was the potatoes, but that was resolved by just foisting potatoes on everyone I knew. Much more welcome than Zucchinis.

[jensownzoo]

So that's:

--6 half pints of pickled pepper rings (sweet, sweet&hot, and jalapeño)

--4 pints of small whole garlic dills with red bell peppers and onions

--3 pints of sweet cucumber pickles

Added to the 5 pints of garlic dill slices and the quart of refrigerator sweety peps and I think I may be stocked up on pickles until next summer. Well, at least of the pepper and cucumber variety.

I still need to make jam, but I'm out of pectin so I've been stashing the fruit in the freezer for the time being. I probably should look up the way that uses apple skins/cores instead of commercial pectin but that's just a pain.

Almost out of freezer space though since I made enough pesto for the year when we had that first frost last week and I harvested all the basil (minus one flowering plant I left for the bees).

Mmm...next year if all that garlic I planted actually produces I'll also have jars of pickled garlic. Yum!

[jazzeria]

Doing a "perpetual pickle" jar by adding fresh cucumbers and salt to an already established, active dill pickle brine.

I started with some slightly sad dill cucumbers from the store, knowing I'd be hitting the farmer's market on the weekend. At the St Norbert Farmer's Market, I scored a big ol' bag of tiny dill cucumbers. The next day, I visited my partner's grandmother who gave us some home-grown pickling cukes too! So I staggered these over about a week.

My personal preference is "half-sour" dills, about 3 days of fermentation, when the flesh looks creamy and opaque, perhaps hints of translucent regions. It's crisp, tastes cucumber-y, but isn't too "juicy" the way a full-sour often is.

I'd extend this project for even longer, but my partner gently reminded me that my pickle cravings often come in waves. I go on a bit of a #picklerampage for a few weeks, then it fades for a while. But now I have lots of brine ready for whenever I want to start again.

[sol-flo]

i dont miss the city i used to live in the slightest however i had not one but two great wrap places nearby and i get some real intense cravings. that delicious and inexpensive falafel wrap could fix me real good

[greppelheks]

I just tried to make the roti from my favorite takeout place and it tastes exaaaactly the same

[smallboyonherbike]

a fun fact about me is that anytime i have dinner at home i'm eating 1-2 pickles at the end of the meal as a dessert. and it's always amazing and perfect. ofc i also have a major sweet tooth and eat a cookie or a chocolate but that's like later before bed

[autism-corner]

im so excited to eat wraps again oml

[myhrtbrkr]

my summer meal plan! 🥒🥚🍵

// on a boring day at home:

—breakfast • choose between:

oatmeal (no toppings): 160 cals

fruit bowl: 50-70 cals

iced coffee: 40-60 cals

yogurt bowl: 130-150 cals

smoothie bowl: 100 cals

cheerios w/ almond milk: 140-160 cals (eat w/ caution, as it is easy to b!nge with cereals)

—lunch • choose between:

plain rice cake w/ hummus & cucumber: 110 cals

shirataki ramen: 20-80 cals (depending on toppings)

iced coffee: 40-60 cals

spicy cucumber salad: 10-80 cals (depending on sauces)

HALF tuna fish sandwich: (not sure on cals but good for protein and feeling full)

—snacks • choose between:

rice cake: 40-60 cals

yogurt rice cake: 80 cals

tea: 0 cals

diet soda: 0 cals

airpopped/organic popcorn: 35 cals per cup

mini pretzels: 100-120 cals (my favs)

pickles: 5 cals

—dinner:

HOME COOKING : small portions!!

EATING OUT : have both veggies & protein and have full knowledge of what you are taking in

—dessert:

avoid ice cream & dairy at all costs

always go for the lowest cal option

~ tips :

* just because everyone else is, doesn’t mean you have to either. stand out because you’re doing what they don’t have the courage to do

* never let free, open food be the opportunity to b!nge.

* overate in public? no worries! make up for it tomorrow with sweat and tears in the gym.

* keep the sweet treats as TREATS. bad dogs don’t get treats remember? don’t be spoiled either.

[najia-cooks]

[ID: A bowl of avocado spread sculpted into a pattern, topped with olive oil and garnished with symmetrical lines of nigella seeds and piles of pomegranate seeds; a pile of pita bread is in the background. End ID]

متبل الأفوكادو / Mutabbal al-'afukadu (Palestinian avocado dip)

Avocados are not native to Palestine. Israeli settlers planted them in Gaza in the 1980s, before being evicted when Israel evacuated all its settlements in Gaza in 2005. The avocados, however, remained, and Gazans continued to cultivate them for their fall and winter harvest. Avocados have been folded into the repertoire of a "new" Palestinian cuisine, as Gazans and other Palestinians have found ways to interpret them.

Palestinians may add local ingredients to dishes traditionally featuring avocado (such as Palestinian guacamole, "جواكامولي فلسطيني" or "غواكامولي فلسطيني"), or use avocado in Palestinian dishes that typically use other vegetables (pickling them, for example, or adding them to salads alongside tomato and cucumber).

Another dish in this latter category is حمص الافوكادو (hummus al-'afukadu)—avocado hummus—in which avocado is smoothly blended with lemon juice, white tahina (طحينة البيضاء, tahina al-bayda'), salt, and olive oil. Yet another is متبّل الأفوكادو (mutabbal al-'afukadu). Mutabbal is a spiced version of بابا غنوج (baba ghannouj)‎: "مُتَبَّل" means "spiced" or "seasoned," from "مُ" "mu-," a participlizing prefix, + "تَبَّلَ" "tabbala‎," "to have spices added to." Here, fresh avocado replaces the roasted eggplant usually used to make this smooth dip; it is mixed with green chili pepper, lemon juice, garlic, white tahina, sumac, and labna (لبنة) or yoghurt. Either of these dishes may be topped with sesame or nigella seeds, pomegranate seeds, fresh dill, or chopped nuts, and eaten with sliced and toasted flatbread.

Avocados' history in Palestine precedes their introduction to Gaza. They were originally planted in 1908 by a French order of monks, but these trees have not survived. It was after the Balfour Declaration of 1917 (in which Britain, having been promised colonial control of Palestine with the dissolution of the Ottoman Empire after World War 1, pledged to establish "a national home for the Jewish people" in Palestine) that avocado agriculture began to take root.

In the 1920s, 30s, and 40s, encouraged by Britain, Jewish Europeans began to immigrate to Palestine in greater numbers and establish agricultural settlements (leaving an estimated 29.4% of peasant farming families without land by 1929). Seeds and seedlings from several varieties of avocado were introduced from California by private companies, research stations, and governmental bodies (including Mikveh Israel, a school which provided settlers with agricultural training). In these years, prices were too high for Palestinian buyers, and quantities were too low for export.

It wasn't until after the beginning of the Nakba (the ethnic cleansing of Palestinians from "Jewish" areas following the UN partition of Palestine in 1947) that avocado plantings became significant. With Palestinians having been violently expelled from most of the area's arable land, settlers were free to plant avocados en masse for export, aided (until 1960) by long-term, low-interest loans from the Israeli government. The 400 acres planted within Israel's claimed borders in 1955 ballooned to 2,000 acres in 1965, then 9,000 by 1975, and over 17,000 by 1997. By 1986, Israel was producing enough avocados to want to renegotiate trade agreements with Europe in light of the increase.

Israeli companies also attained commercial success selling avocados planted on settlements within the West Bank. As of 2014, an estimated 4.5% of Israeli avocado exports were grown in the occupied Jordan Valley alone (though data about crops grown in illegal settlements is of course difficult to obtain). These crops were often tended by Palestinian workers, including children, in inhumane conditions and at starvation wages. Despite a European Union order to specify the origin of such produce as "territories occupied by Israel since 1967," it is often simply marked "Israel." Several grocery stores across Europe, including Carrefour, Lidl, Dunnes Stores, and Aldi, even falsified provenance information on avocados and other fruits in order to circumvent consumer boycotts of goods produced in Israel altogether—claiming, for example, that they were from Morocco or Cyprus.

Meanwhile, while expanding its own production of avocados, Israel was directing, limiting, and destabilizing Palestinian agriculture in an attempt to eliminate competition. In 1982, Israel prohibited the planting of fruit trees without first obtaining permission from military authorities; in practice, this resulted in Palestinians (in Gaza and the West Bank) being entirely barred from planting new mango and avocado trees, even to replace old, unproductive ones.

Conditions worsened in the years following the second intifada. Between September of 2000 and September of 2003, Israeli military forces destroyed wells, pumps, and an estimated 85% of the agricultural land in al-Sayafa, northern Gaza, where farmers had been using irrigation systems and greenhouses to grow fruits including citrus, apricots, and avocados. They barred almost all travel into and out of al-Sayafa: blocking off all roads that lead to the area, building barricades topped with barbed wire, preventing entry within 150 meters of the barricade under threat of gunfire, and opening crossings only at limited times of day and only for specific people, if at all.

A July 2001 prohibition on Palestinian vehicles within al-Sayafa further slashed agricultural production, forcing farmers to rely on donkeys and hand carts to tend their fields and to transport produce across the crossing. If the crossing happened to be closed, or the carts could not transport all the produce in time, fruits and vegetables would sit waiting in the sun until they rotted and could not be sold. The 2007 blockade worsened Gaza's economy still further, strictly limiting imports and prohibiting exports entirely (though later on, there would be exceptions made for small quantities of specific crops).

In the following years, Israel allowed imports of food items into Gaza not exceeding the bare minimum for basic sustenance, based on an estimation of the caloric needs of its inhabitants. Permitted (apples, bananas, persimmons, flour) and banned items for import (avocados, dates, grapes) were ostensibly based on "necessary" versus "luxury" foods, but were in fact directed according to where Israeli farmers could expect the most profit.

Though most of the imports admitted into Gaza continued to come from Israel, Gazan farmers kept pursuing self-sufficiency. In 2011, farmers working on a Hamas-government-led project in the former settlements produced avocados, mangoes, and most of the grapes, onions, and melons that Gazans ate; by 2015, though still forbidden from exporting excess, they were self-sufficient in the production of crops including onions, watermelon, cantaloupe, grapes, almonds, olives, and apples.

Support Palestinian resistance by calling Elbit System’s (Israel’s primary weapons manufacturer) landlord, donating to Palestine Action’s bail fund, and donating to the Bay Area Anti-Repression Committee bail fund.

Ingredients:

2 medium avocados (300g total)

1/4 cup white tahina

2 Tbsp labna (لبنة), or yoghurt (laban, لبن رايب)

1 green chili pepper

2 cloves garlic

2 Tbsp good olive oil

Juice of 1/2 lemon (1 1/2 Tbsp)

1 tsp table salt, or to taste

Pomegranate seeds, slivered almonds, pine nuts, chopped dill, nigella seeds, sesame seeds, sumac, and/or olive oil, to serve

Khubiz al-kmaj (pita bread), to serve

Instructions:

1. In a mortar and pestle, crush garlic, pepper, and a bit of salt into a fine paste.

2. Add avocados and mash to desired texture. Stir in tahina, labna, olive oil, lemon juice, and additional salt.

You can also combine all ingredients in a blender or food processor.

3. Top with a generous drizzle of olive oil. Add toppings, as desired.

4. Cut pita into small rectangles or triangles and separate one half from the other (along where the pocket is). Toast in the oven, or in a large, dry skillet, stirring occasionally, until golden brown. Serve dip alongside toasted pita chips.

[missmielyhoran]

Oreos and Pickles

in which you spent 2 years with Harry and a grocery store trip makes you realize it was all secondary...

[Warning- Just angst, fluff if you like close your eyes ig, pregnancy cravings, complicated feelings and a very awful grocery store trip]

A/N- Don't even ask me where these sad things even come from

Masterlist

*****

"Why do they have Oreos so far back?!" You whined as you walked down the lines and lines of grocery racks. Harry laughed beside you and slid one of his arms around your waist while other held onto the trolley.

"Why don't you stay here and choose which pickle you want, and I will be back with your oreos, okay?" Harry said, and you nodded quickly, ready to go home as quickly as you could. Harry gave you a kiss on the forehead and walked forward while you chose from the plathora of pickles.

This pregnancy has made you weird. You used to be one of those people who would make faces while seeing pregnant people eat weird things like cucumber and ice cream and now you're one of those people and your weird craving of the month has been oreos and pickles.

You sighed and took out two jars of lemon pickles and decided to just walk towards your boyfriend since he was taking ages to get a packet of oreos.

As Harry came into your view, so did someone else.

"So how have you been?" You heard them ask to your boyfriend who was picking on loose threads of his sweater, which was one of his nervous ticks.

You quickly moved towards him, thinking he might need comforting. Harry wasn't very talkative person even ordering his coffee gave him so much anxiety that he brought an overpriced coffee machine. So, you didn't think much of it.

"Hey babe, you found oreos?" you asked as you came to stand beside him. The person's eyes went from him to you, and it's then you realized that they both were wearing the same shocked nervous expression.

"Yeah- um here" He took the jars from your hands and put them in the trolley with oreos.

"Who's this?" You whisper asked, not wanting to be rude if this was someone you already knew. It was hard for you to remember people, especially their names. That's why you and Harry fit so perfectly, he would remember people for you while you talked wherever he couldn't.

A perfect team as he called it.

"Hi I'm Allison" She put forward her hand to shake and you took it shaking it happily.

"She" He cleared his throat, "She's my ex wife" He said the last part almost in whisper. You eyes widened but you quickly got your shit together.

"Oh it's so nice to meet you, I'm Y/N" You introduced yourself. Harry never talked about his ex wife, you knew he was divorced and very much depressed considering you two met at the same therapist office when the receptionist accidentally appointed both of you at the same time.

Anytime you would ask, a certain sadness would cloud over his eyes, and his face would morph into a frown, so you stopped asking. If he wanted, he would tell you at his own pace.

The two of them kept staring at each other, not saying a word, and you felt a bit uncomfortable. It might have been your pregnancy hormones you didn't know, but an unknown deep pit sat in your heart.

"I will get some more things over there" You said quickly walking over to the other side still in earshot before Harry could say anything.

You winced as your sore feet ached more from walking.

You just wanted to go home.

"How have things been?" Allison asked but your back was turned so you couldn't see Harry's reaction.

"Good ya really good" He replied and you felt a relief. Why? You didn't know. You trusted Harry he would never break your trust.

"That's good to hear Harry" She replied and from her tone you guessed she was smiling maybe not really but a smile indeed.

"What about you? When did you move here?" He asked and that's when you turned not fully but enough you could look at him sideways.

They were still in their own bubble, eyes locked but neither of them were in present you saw the longing in them, maybe in both of them but you could only speak of Harry's.

You had never felt so out of place near your own boyfriend. For a second, it felt like you didn't belong here like you had separated two lovers, but you did neither of those things. You weren't some other woman who stole someone else's man, but why did it feel like you were?

"I'm just here for a work meeting. It went well so" You heard her speak signaling to the wine in her trolley.

"That's great. Congratulations" Harry said, you picked out more things from the racks you didn't need but you would rather walk home than go in between that awkward conversation.

But you had to cause now your hands were full. You sighed and started walking back, Harry gave you the gentle smile he always give when you wince while the woman's eyes followed your every move.

You stood beside Harry again and saw her eyes flick down to your grocery trolley when Harry put down the stuff you brought over.

"Pickles and Oreos? You hate both of those things" she said with a small chuckle.

"It's for her not me" Harry just gave her a small smile while you shifted your weight on your feet.

You wanted to go home.

It might have been your dramatic brain but you saw the moment realization hit her. When her brain put the two and two together, her eyes flicked towards you and then towards Harry.

"Oh, Congratulations!" She said with choked words but you knew she was forcing it. You gave her a smile and looked at Harry who opened his mouth and then closed it as if he was about to speak.

Like he had an explanation. An excuse.

"I will go to counter for billing" You said a little bit snappy which you didn't mean but he hurt. The pregnancy wasn't planned but what was he about to say? Why he looked like he wanted to explain it to her?

Harry hesitate a bit, you saw it how his legs froze for a second and now they looked like they both wanted to stay there but you didn't.

You had no hard feelings towards her, but you did feel it was wrong. Like this whole meeting of the grocery store was wrong, a glitch in matrix that wasn't supposed to happen.

But no matter what was wrong and what was right, you knew one thing loud and clear.

Harry will never love you like he loved her.

*****

Harry's Pov

it was in my drafts, so I posted it cause I haven't posted in very long.

I've almost settled in my room, but still, it's new, and I have so many classes. I hope you guys understand that I can't update very much. I will update the stages of grief, and I'm so so sorry it's delaying sm.

I love you hope you understand<3

Taglist- @tenaciousperfectionunknown @that-daydream-look @harryspirate @tiaamberxx @lomlhstyles @vmpellie @sunshinemoonsposts @jayde515 @yeehawbrothers @sleutherclaw @ikea2-0 @thechaoticjoy @astridcommings @grapejuicebluesrry @gxbiqs

Please Like, Comment and Reblog.

And tell me how this was here♡

[hiddurmitzvah]

I wanted to celebrate with these two prints that I made, a long history that jewish people, garlic and pickles have. You can purchase these print via my Etsy shop.

And here's the history:

Already in ancient times, garlic was a central part of celebrating Shabbat. The Talmud devotes several passages to talking about garlic, explaining that it is a key part of Shabbat meals. “With what does one delight in the day of Shabbat?” the Talmud asks, recording an answer provided by Rav Yehuda, son of Rav Shmuel bar Sheilat, who recalled the words of his teacher Rav: “With a dish of beetroot, and a large fish, and heads of garlic” (TalmudShabbat 11b). Elsewhere, the Talmud refers to Jews who celebrate Shabbat as “garlic eaters,” so closely identified was Shabbat dinner and lunch with this fragrant vegetable. (Talmud Nedarim 31a)

Even later on, in the medieval times, the conncetion between jews and garlic was quite close. In fact, it helped the community to survive!  In Istanbul, when Jews avoided the plague during a terrible epidemic, it was said that the virus did not penetrate the Jewish area because of the smell of garlic. Jews hung bulbs of garlic outside their doors to ward off the plague as a talisman and sign of good luck. The food historian Gil Marks adds: “Historically, the addition of garlic was among the typical Jewish touches that enhanced local dishes. In many cultures, the presence of garlic marked a dish as Jewish.”

In Germany, in the towns of Speyer, Worms and Mainz were home to large, vibrant Jewish communities. A popular acronym for these areas took the first letter from each town – S, W (which is written with a double “U” sound in Hebrew) and M – echoed the Hebrew word for garlic, shoom. The area was known as Kehillas Shoom (or SchUM) – the community of “Shum”, or garlic in Hebrew.

So identified were German Jews with garlic that some anti-Semitic images persist from the Middle Ages and Renaissance, depicting Jews holding or posing with bulbs of garlic.

But jews and pickles go back for a long time too. Eastern European Jews brought their pickle-making traditions to America in the late 19th and early 20th centuries and made it famous there. Pickled cucumbers were an important part of their diet due to the need for preserving food in harsh climates in Eastern Europe, where was a common practice to collect and preserve pickles in order to survive winter. Everything could be pickled, from lemons to carrots, with varying degrees of culinary success.

Some took the cucumber, a cheap, accessible vegetable, preserved it in the spring to make them last through the winter and feasted on it throughout the year. Some of those people were Jews and thus the Jewish love affair with pickling began, as a way of keeping vegetables hygienic and healthy.

Fermantation itself as has a biblical orgin in various places.  Perhaps the best-known early reference to fermented food is the Passover story in Exodus (12:39): When the Jews were "thrust out of Egypt, and could not tarry," their dough could not rise (through fermentation). We know this unleavened bread as matzo. But when they left Egypt, after some time, their longing for these goods came up: "We remember the fish which we were wont to eat in Egypt for nought; the cucumbers, and the melons, and the leeks, and the onions, and the garlic” It’s likely that the cucumbers mentioned by our Jewish forebears were pickled in some way. Ancient cucumbers tasted extremely bitter and the ancient Egyptians “cooked” their cucumbers by lightly fermenting them. The resulting pickled vegetables were slightly alcoholic, and were seemingly eaten for their mind-altering properties.

[your-local-grinning-cat]

Congrats! You have eyes to see! 😸

Hard to believe you’re a doctor when you believe that sugar causes cancer.

Hard to believe you're not in a grave or jail cell when you have such despicable attitude and behavior.