I just received the email confirming that I’ve been accepted to the 613flea on March 9th — only three Saturdays away. Sadly, this means I’ll be missing the market this coming Saturday, February 23rd, as I have schedule conflicts that day. Even so, I’m really exited, and I have so many “new” items that I can’t wait to show!
A perennial favourite is the Tuperware Pick-A-Deli; it’s so popular that they still make them new (although the colours have changed over the years). I believe that they started making this design as early as the late 1960’s, although I’ve had a hard time finding a firm date on that one. It’s really great for storing pickles in vinegar, fruit in juice or syrup, pickled eggs in brine, carrot or celery sticks in water — just about any solid food that you’d generally store in a liquid, really. The trick is the strainer with the handle, which lets you lift the solids out of the liquids easily without making a mess.
Tupperware pitchers (or, as we called them in our household, juice jugs) are also very popular, and they’ve come in many shapes and sizes over the years. Variations on this look are still available new as well! For people of my generation, there’s something about the older styles that conjures childhood memories of Kool-Aid or frozen juices from concentrate, served in matching tumblers in the summertime.
This last one, now, made me laugh when I found it. I never knew that Tupperware paired up with Blockbuster to make popcorn bowls. I’d guess that this happened sometime in the 90’s, when now-defunct Blockbuster was at its most popular. Apparently this kind of promotion ran more than once, since now that I’ve known what to Google, I discovered that they also came with a “Blockbuster Music” logo. It’s essentially a 26-cup Fix-N-Mix bowl with different branding, which was originally intended to throw your salad fixings inside, add some dressing, and then close the lid to mix it all together. It could still be used for the same, but I have a feeling that the Blockbuster version was marketed to put popcorn in, add butter, salt, and/or other seasonings, and then close and shake to mix. How else were you supposed to use a large plastic mixing bowl to “make it a Blockbuster night”?
This year, I grew my own cucumbers out in the garden for the very first time. (Okay, I tried to grow lemon cucumbers a few years ago, but I only ever yielded the one gourd.) Given this year’s high yield after it finally started to rain at the start of August, I thought that I should preserve some of my crop by turning it into pickles.
A friend of mine had already used up an entire container of Bernardin Dill Pickle Mix‘s worth of pickles, and she wasn’t terribly interested in making more even though her cucumber vines were still yielding fruit. So she gifted me with all the extra cukes she had that were currently ripe, and I combined them with my harvest to date. It filled one entire crisper in my fridge.
Sliced up, all those cucumbers yielded two big Pyrex bowls full.
I filled my biggest stock pot and my pressure canner (which works perfectly well as a huge stock pot if I don’t lock the lid) with water, and I washed all the jars and rings and lids while I waited for the water to boil. With that much water, it takes quite a while. Then, while the jars and tools were sterilizing in the boiling water, I prepared the vinegar and spice mixture. Then I packed the cucumber slices into the jars, added the vinegar mixture, wiped the rims, put on the lids and rims, and processed the jars.
All in all, the pile of cucumbers yielded nine 1L jars. They all sealed properly and didn’t need to be re-processed, thank goodness. It’ll take a good six weeks or more before the pickles are ready to eat, since the longer they sit in the vinegar mixture, the better they taste. They should be ready for Christmas, at least! Or even Thanksgiving.
Last week on Facebook, Delish re-published their dill pickle bread recipe from May 2017. I wasn’t following their feed back then, so it was all new to me! Only days before, I had been having a conversation with a friend of mine about how she stretches the use of the dill pickles that I give her for Christmas by also using the brine. When this recipe popped up, I knew I had to make a loaf of dill pickle bread for her — and one for myself too, of course.
The only changes I made to this recipe were to use lactose-free cheddar and sour cream instead of the regular kind. I was worried that this would mess with the consistency a bit, but from what the instructional video shows it’s a very thick batter that doesn’t rise much anyway. If that’s what was intended, that’s what I got! The end result is a very heavy (heavier than whole-wheat banana bread), very savoury quick bread. I paired it for one breakfast with eggs over easy, but the pickle flavour completely overwhelmed the more delicate eggs. I would suggest eating it by itself, either plain or toasted with salted butter, or with more potent deli meats such as salami, pastrami, or Montreal smoked meat. If you love dill pickles, you’ll love this bread — but if you’re only a little on the fence, there’s a good chance you won’t like it at all. Don’t say I didn’t warn you.