Quick bread and butter pickles

quick bread and butter pickles // sweetsonian

quick bread and butter pickles // sweetsonian

Quick post as I catch up on projects and emails — bread and butter pickles are my absolute favorite. This recipe is fast, simple, and will leave you with the perfect pickle to throw on sandwiches, mix into salads or deviled eggs, and to eat straight out of the jar with a fork.

Hope you all had a lovely Labor Day weekend! Xo.

quick bread and butter pickles // sweetsonian

quick bread and butter pickles // sweetsonian

quick bread and butter pickles // sweetsonian

quick bread and butter pickles // sweetsonian

Quick bread and butter pickles – small batch, for two pint jars  Continue reading “Quick bread and butter pickles”

Dill Pickled Squash


Yet again, taking advantage of Dad’s garden. Check out this easy recipe for refrigerator dill pickles. The best part? You don’t need to stick to cucumbers — pickle some squash from the farmer’s market. They are beyond delicious.

I’ll be back soon enough, with plenty of photos and stories of camping with the parents and my two younger, goofier-by-the-day brothers. Actually, by the time this post goes up, I’ll probably be driving back from the mountains, and on my way to a flight back home.

Hope your week is off to a great start! Xo.




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Dill Pickled Squash

1-2 jar-sized zucchini or squash
1 cup water
1 cup white vinegar
1 tablespoon mustard seeds
1 tablespoon peppercorns
1 dried red Thai chili
1 green or black Thai chili
1/4 cup salt
1/4 cup sugar
3 cloves garlic
A few slivers of sweet onion

Slice your squash into quarters or eighths, lengthwise, and stuff them into a large mason jar. Throw in the mustard seeds, peppercorns, onions, garlic, and chilis.

Then, in a saucepan over medium heat, combine the water, vinegar, salt, and sugar. Bring the solution to a boil. Once the salt and sugar are entirely dissolved, pour the solution into your jar of squash. You don’t want ANY air in this jar, so fill it right up to the top. Seal the jar, and refrigerate. They should be ready to eat after a day or so, and they’ll keep in the fridge for about two months.

As usual, though — nose goes.

Homemade Sriracha Sauce


Confession: I’m not a hot sauce person.

Another confession: I wasn’t always a daring eater. In fact, as a child, I didn’t really venture outside of what I knew was safe… and any sort of hot sauce was out of the question.

These days, I’ll taste anything once. But what really blows my mind is going out to eat with my eight-year old brother, who is one of the most adventurous eaters I’ve ever met. And he’s eight.

Vegetables? Loves them. Oysters? Duh. Salmon eggs? Raw tuna? Sea urchin eggs? The “grown-up” food is not safe when we go to a sushi restaurant with Kevin.




A couple of weekends ago, I made Asian fusion tacos with an old bestie in New York. We topped tacos with romaine and greek yogurt, chili sauce and fresh lime juice.

That sauce, we found at Whole Foods. It wasn’t too spicy, but knowing my friends, there was room for heat.

Most sriracha recipes call for red jalapeños — those aren’t so easy to find in the middle of a DC winter, so I used Thai chilis. And they pack some heat.


Thai Chili Sriracha Sauce, adapted from White on Rice Couple

100 g Thai chili peppers
4 cloves garlic, minced
2 medium-sized shallots, minced
15 oz. tomato sauce
2 tablespoons soy sauce
3 tablespoons rice vinegar
3 tablespoons brown sugar
1 tablespoon vegetable oil


Using rubber gloves, remove the stems from the chilis. With a very sharp chef’s knife, mince them down as much as you can.

In a medium saucepan, heat the vegetable oil and sauté the garlic and the shallots over medium heat until brown. Then, add the chilis, tomato sauce, vinegar, and sugar. Cover and let simmer on low for ten minutes.

Using an immersion blender, blend the sauce in a large mason jar until smooth.