Alabama, in a jiffy dill pickle chips

By Tippi Clark

Alabama, in a jiffy dill pickle chips

Starting a new business with partners is much like trying to make a dish using several different versions of a recipe. Some things work and some things don't. Some versions are better than others, and all and all in the end it will take a lot of trial and error to get it right. Sometimes you have to lose an ingredient, but in the end you just have to trust your gut and  keep going to make it happen. This is the just beginning of Holt McCall with our first 8 aprons & 5 makers. Thanks so much to my partner (s) for all your hard work this Spring/Summer to launch this thing, and thanks to all the makers & artists (past, present and future)! You are why we are doing this. Thanks for creating and giving us something to create for you!

For the novice pickler, here is our no canning rack required, Alabama, In a jiffy dill pickle chips.  This canning recipe is a remix from a southern Bapist Bounty cook book from the 80's (a collection of family recipes from Opelika, AL) and an old family treasure recipe card. We recommend you slice your cucumbers 1/4 inch thick using a chef's knife. We also recommend you check out our favorite local knife shop Coutelier NOLA  for an amazing selection of all things knives and kitchen awesomeness. AND make sure you heat your 1 pint glass jars PRIOR to filling it with hot brine so they don't crack. We learned that the hard way, dang it!  Also, be sure to choose the freshest, firmest cucumbers for the best of the best crunch. We got ours at the downtown Crescent City Farmer's market. Open every Saturday from 8 -12pm.

Alabama, in a jiffy dill pickle chips

 prep 10min/ cook 5min/ pickle 3hours/ yield one 1-pint jar

3/4 cup seasoned rice vinegar

1/4 cup water

1 garlic clove, peeled and halved

1/4 teaspoon ground turmeric

1/8 teaspoon black peppercorns

1/8 teaspoon yellow mustard seeds

8 ounces pickling cucumbers, ends trimmed, sliced 1/4 inch

2 sprigs fresh dill

1. Bring vinegar, water, garlic, turmeric, peppercorns + mustard seeds to boil in a medium sauce pan.

2. Place one 1-pint jar under running hot water until heated through, about 1 min. Pack cucumbers and dill into hot jar. Pour hot brine over cucumbers (ladle and funnel recommended). Leave about 1/2" space at the top, and use a wooden skewer to remove air bubbles by sliding skewer along inside of jar and pressing on cucumbers.

3. Cover jar with lid and refrigerate for 3 hours before serving. (pickles can last up to 6 weeks).

* next week we'll share a DIY garden project, recycled spoon markers for your herb garden from The Little Veggie Patch Co.