Hello and a happy belated Father’s Day to all you fathers and children of fathers out there. I hope you all had an enjoyable barbecue, or restaurant meal, or Skype call or whatever. We had a barbecue shindig, because that is my father’s favorite thing to do. Hanging out, drinking wine and watching other people grill meat is right up his alley. I guess he likes hanging out with us too.
Last year, I got him a tablet computer device thingy for Father’s Day. This year I made him pickles. I can’t go big every year, he’d get too spoiled. Besides, he likes refrigerator pickles. This is his favorite recipe. I know because I think I swiped this cut-out Sunset magazine page out of his recipe binder. I tamp down the guilt of stealing the recipe by telling myself that at least now he’ll have the recipe at his fingertips on my blog.
The original clipping. Sunset magazine, circa 1972 (?). There’s no date, I’m just guessing by the print and the recipe on the other side of the page for fruit ices in frozen fruit cups. Snazzy. I should mention that the recipe I adapted comes from I.M., of Berkeley, Calif.
Quick Garden Update! Most of the cucumbers seen here and all of the radishes were from the garden. I also used an English cuke, but only because I didn’t quite have enough home grown cukes. Notice that I split the cucumbers in half and ran a spoon down the center to rid them of the jelly-seedy-stuff. It’s not something you need to do, I just don’t really love the seedy bits.
Anyway, the pickles were a hit. Maybe as much as the tablet? I’m not sure. I’m not a mind reader.
Theory: My dad likes these pickles so much because A) They are totally uncooked and my dad prefers all vegetables to be raw. B) They contain a fair amount of celery seed, not dill. My dad really likes celery seed. I know this because there were celery seeds in many of my foods growing up. Egg salad, macaroni and cheese, cabbage salad, etc etc etc. It’s a good thing I like celery seed too or I suppose I would’ve been very hungry.
I.M.’s orignal recipe calls for bell pepper and onion, not radishes. I think you can get a little crazy and use whatever crunchy vegetable you wish. Carrot would be good, as would a thinly sliced hot pepper. Go nuts!