Pickle Soup

picke-soup-photoWeird but good.  When I first read this recipe, I thought, Pickles? That’s sounds yucky.

‘Kitchen therapy’ and weird were just what was needed one morning when I had emotional child-rearing issues weighing on my mind.

 

Items marked with a * are my additions to the original recipe.

 

5 dill pickles, grated

4 tsp. butter (1 tsp. for saute pan & the remainder for the soup pot)

4 cups water

1 large carrot, chopped (* 6 small carrots)

2 celery stalks (* 3 stalks)

1 parsley root (* 2 parsnips substituted ), chopped

1 leek, chopped (* skipped)

1 potato, peeled & chopped

*1 tblsp. salt

 

Topping

sour cream

fresh, chopped dill

 

Over low heat, saute grated dill pickles in 1 tblsp. butter for 20 minutes. (This removes some of the ‘bite’ from the pickle giving it more of a mild vinegar flavor that adds interest to the soup.)

In a soup pot, combine water, remaining butter and chopped vegetables. Over medium heat, simmer till tender.

Add grated dill pickles, bring to boil & remove from heat.

 

Grandpa’s Pickled Fish

3 cups of water to 1 cup of white vinegarharry and big fish
3/4 tsp. salt
3 tsp. sugar
4 whole allspice
1 bay leaf
1 onion (diced)

(Make enough liquid to cover fish)

Boil liquid a few minutes till onions look transparent.  Add fish.   Bring to boil again, then boil all about 3 minutes.  Must watch this carefully, as fish can overcook rapidly.  Be careful not to stir, or fish will break up.  Set aside to cool for a few hours.

When transferring fish to refrig. container, each piece must be handled carefully with a fork & spoon (do not pierce).
After fish transferred, pour juice over.  Refrig. for 3 days.

grandma handwriting from ray-1

from ray 81

Grandpa’s Pickled Pigs Feet

4 feet, approx 4#IMG_0556 IMG_0566

Wash, cover with water – cook about 3 hrs. till tender.

Separate meat from juice.  Put meat back in kettle, put in
sliced large onion, 3 tsp. salt, 3 tsp. sugar, some pepper, bay leaves, and allspice kernels – about 7 or 8, bay leaves are different sizes so one has to guess.  Then measure 1 cup white vinegar, put in kettle, 3 cups meat juice or water, continue measuring till meat is covered. (1 cup vinegar to 3 cups juice).  Bring to a boil, about 5 min.  Let cool & refrigerate.  Let stand about 3 days to blend flavors.

(I believe 10 minutes in the pressure cooker is the equivalent of 1 hr. of regular boiling.)

Remembrance:

Dianne (eldest daughter) – Dad and I used to sit together and eat this stuff – I remember it being sooo good!