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.
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.
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.
There’s a charm that I fell in love with when I first started exploring the East Coast. I’m currently sitting on a train, traveling somewhere through Maryland. And although I’m not actually traveling while you’re reading this (because I’ve gotten into the good habit of scheduling posts in advance!) some of you might share my love for winter.
I love the muted colors, the bare trees, and the grayish-brown that takes over Maryland every year.
As far as I’m concerned, there isn’t any point in hating any particular season if you live in a place that has seasons. If you hate winters so much, move to southern California. If you hate the humid summers so much, move anywhere in California. If you hate either one more than you love the fall and the spring, well… move to California. Do it for yourself. You’ll be happy there.
I can’t pinpoint why I’m drawn to winter so much. I love knee-length coats so thick that you don’t need to layer anything under them. I get a few butterflies when I cross the street in boots and a heavy coat and a scarf, and I relish in the feeling when every part of my body is toasty and warm, but my cheeks are ironically singed with a chill. Perhaps I like that, in cold weather, everyone is forced to put themselves together before going outside. So naturally, people just look nicer. Or perhaps just less sloppy.
And I love that there is always something to look forward to. Summer is exciting because I usually let myself get away for a little bit. Winter is great because I’m not suffering through months of humidity and unnecessary heat.
I booked impromptu tickets to Miami to visit a friend I’ve known so long that we once got busted by high school chaperones for boys being in the wrong hotel rooms during a debate conference (nerd alert!).
As much as I love winter, the 19 degree weather has me longing for some bikini time. I just ordered a new pair of white shorts from J. Crew. And, the good news is that packing for a warm weekend requires very little packing at all.
In heat or even a frigid cold, some snacks help bring you back to whatever season you’re dreaming up. The process of making pickles makes me think of winter — storing something for later. But the taste of cucumbers brings me back to a hot summer evening in our backyard — the more I reminisce, the stronger the scent of citronella and dwindling charcoal.