Quickles - "Quick Pickles"

2 Cups Red Wine Vinegar
1 1/2 Cups Sugar
1/4 Cups Kosher Salt
1 tsp Mustard Seeds
3/4 tsp Coriander Seeds
1/2 tsp Celery Seeds
1/4 tsp cracked black peppercorns
2 Cloves Garlic - Smashed
1 Fresno Chili - Seeded and sliced
6 Kirby Cucumbers - Sliced about 1/4" thick
1/2 Onion thinly sliced
1 bunch Dill - Rough Chop
4 Radishes - Thinly Sliced


In a saucepot combine the vinegar, sugar, salt, mustard seeds, coriander seeds, celery seeds, peppercorns, garlic, chili and 2 cups water and bring the mixture to a boil to dissolve the sugar and salt.

Once the mixture boils, pour the liquid over the sliced veggies until submerged.  Let the mixture sit in the liquid until it comes to room temperature.

Put in containers and store in the fridge.

Sweet & Spicy Ketchup

10 Roma Tomatoes - Diced
1 Cup Sugar
1 Medium Onion - Diced
4 Garlic Cloves - Smashed & Diced
2 tbsp Molasses
1 tbsp Salt
1 tbsp Cumin
1 tbsp Pepper
1 Cup Cantaloupe - Diced
1/4 tsp Cayenne
2 tbsp Apple Cider Vinegar

In a medium size pot combine the tomatoes, sugar, onion, garlic, molasses, salt, cumin & pepper.  Over high heat bring to a boil and then lower to a simmer for about 15 minutes.  Use a potato masher to break down the tomatoes, etc. and simmer for about 45 minutes (covered).

Uncover and cook 30 minutes.  Add in the cantaloupe, cayenne & vinegar and cook another 15 minutes.

Using an immersion blender, blend until smooth.  Strain through a wire colander or a food mill and put back on stove to thicken on med / low heat (about 10 minutes).  Adjust seasoning if necessary.  Place in airtight container in fridge.  Enjoy.

Hot Garlic Dill Pickles

18 Pickling Cucumbers – cut into ¼ long strips

1 Large Red Onion – Sliced into strips long wise

20 Garlic Cloves – Peeled & Smashed

2 Carrots – About 4” long and cut into ¼ strips

4 Fresno Chili Peppers – Sliced w/ seeds

3 Serrano Chili Peppers – Cut in ½ w/ seeds

2.3 oz Package of Fresh Dill

The Brine:

¾ Cup Pickling Salt

1 tbsp Black Peppercorns

½ Cup Pickling Spice

3 Cups Water

¾ Cup Apple Cider Vinegar

¼ Cup Rice Wine Vinegar

½ Cup White Vinegar

½ Cup Red Wine Vinegar

Rinse your pickling jars and rings in hot soapy water.  Set aside and let dry fully. 

In a med/large pot add the ingredients for the brine and bring to a boil.  Reduce to a simmer for about 3-4 minutes.

While the brine is on the stove, equally divide the dill into the bottom of 6 pint containers.  Add in the other ingredients in equal parts.  Pour the brine over the pickles leaving about ½” from the top.

Place lids on jars and screw to close but not too tight.  Place jars in large pot of water covering the jars by about 2” of water.  Bring to a boil and cook for 10 minutes.  Remove jars, tighten seal and set aside in a cool dark place for 2 weeks.  Then Enjoy.