A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.

amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

Approach love and cooking with reckless abandon.
—The Dalai Lama

Rhubarb is a metaphor for finding happiness in your own backyard.
—Garrison Keillor

Buy your snacks from a farmers’ market.
—Michael Pollan

Even when he had a garden in Paris, Thomas Jefferson cultivated Indian corn, “to eat green in our manner, …as quickly after it left the stalk as possible.
—Evan Jones, from American Food

Triple Dipple Pickles

“I love Pickles

Triple Dipple Pickles

I love Pickles

Pickles Rock!”

-Written by Victoria, a former middle school student of my dad

2017 has been a year of firsts for me: my first year in Vermont, my first wedding anniversary, and my first year opening a business with my husband.  Other firsts are a little less monumental, but noteworthy nonetheless: I planted my first vegetable garden, pickled my first vegetable, and did home-canning for the first time!

Years ago, at an Asian supermarket, my boyfriend at the time was in awe of their extensive selection of pickled foods: pickled eggs, pickled peppers, pickled green beans.  He then picked up a package of “pickled cucumbers” with excitement, as if this were revolutionary and exotic pickled vegetable.  He somehow, and maybe this is more common than I realize, couldn’t connect the “pickle” he knew with the pickled cucumber he was admiring at the market.  I don’t know the history of the conventional pickle we all know and love today, but somehow “pickle” has become a noun, indicative solely of the pickled cucumber; similar to the way “Kleenex®” has ubiquitously come to mean tissue, regardless of the brand.

With a personal appetite for all things vinegar, I was excited to preserve the last of my crop via pickling and canning.  While I experienced modest success with my first garden, my beets and carrots were not the hotbed of production I hoped they would be.  They were included in a couple meals, but in the end, I had pounds of tubers just chillin’ (literally, as winter is now upon us…) in the garden.

I waited for a day above freezing to harvest the last of my crop.  Relying heavily on the internet for guidance, the following articles were extremely helpful: Water Bath Canning, Paleo Pickled Beets, Pickled Dilly Carrots, and How to Quick Pickle Any Vegetable.  If you want a humorous and interesting read, check out the pickled beet recipe…its very, should I say, unexpected.

I will not regale you with my step by step process, as these articles have that pretty well covered if you’re interested.  Without a canner, I used my pressure cooker with my jars sitting on the steaming rack.  My jars sealed, so I consider my project a success!  But it truth, I have not yet tasted my pickles…I want them to have a couple months to “marinate” on the shelf.  Stay tuned for when I open them for the real culinary test!

Until next time,

Corrie Austin

Check us out on Facebook and Instagram!

Posted: 12-10-2017

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"I love Pickles

Triple Dipple Pickles

I love Pickles

Pickles Rock!"

-Written by Victoria, a former middle school student of my dad

2017 has been a year of firsts for me: my first year in Vermont, my first wedding anniversary, and my first year opening a business with my husband.  Other firsts are a little less monumental, but noteworthy nonetheless: I planted my first vegetable garden, pickled my first vegetable, and did home-canning for the first time! Years ago, at an Asian supermarket, my boyfriend at the time was in awe of their extensive selection of pickled foods: pickled eggs, pickled peppers, pickled green beans.  He then picked up a package of "pickled cucumbers" with excitement, as if this were revolutionary and exotic pickled vegetable.  He somehow, and maybe this is more common than I realize, couldn't connect the "pickle" he knew with the pickled cucumber he was admiring at the market.  I don't know the history of the conventional pickle we all know and love today, but somehow "pickle" has become a noun, indicative solely of the pickled cucumber; similar to the way "Kleenex®" has ubiquitously come to mean tissue, regardless of the brand. With a personal appetite for all things vinegar, I was excited to preserve the last of my crop via pickling and canning.  While I experienced modest success with my first garden, my beets and carrots were not the hotbed of production I hoped they would be.  They were included in a couple meals, but in the end, I had pounds of tubers just chillin' (literally, as winter is now upon us...) in the garden. I waited for a day above freezing to harvest the last of my crop.  Relying heavily on the internet for guidance, the following articles were extremely helpful: Water Bath Canning, Paleo Pickled Beets, Pickled Dilly Carrots, and How to Quick Pickle Any Vegetable.  If you want a humorous and interesting read, check out the pickled beet recipe...its very, should I say, unexpected. I will not regale you with my step by step process, as these articles have that pretty well covered if you're interested.  Without a canner, I used my pressure cooker with my jars sitting on the steaming rack.  My jars sealed, so I consider my project a success!  But it truth, I have not yet tasted my pickles...I want them to have a couple months to "marinate" on the shelf.  Stay tuned for when I open them for the real culinary test!

Until next time,

Corrie Austin

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"I love Pickles

Triple Dipple Pickles

I love Pickles

Pickles Rock!"

-Written by Victoria, a former middle school student of my dad

2017 has been a year of firsts for me: my first year in Vermont, my first wedding anniversary, and my first year opening a business with my husband.  Other firsts are a little less monumental, but noteworthy nonetheless: I planted my first vegetable garden, pickled my first vegetable, and did home-canning for the first time! Years ago, at an Asian supermarket, my boyfriend at the time was in awe of their extensive selection of pickled foods: pickled eggs, pickled peppers, pickled green beans.  He then picked up a package of "pickled cucumbers" with excitement, as if this were revolutionary and exotic pickled vegetable.  He somehow, and maybe this is more common than I realize, couldn't connect the "pickle" he knew with the pickled cucumber he was admiring at the market.  I don't know the history of the conventional pickle we all know and love today, but somehow "pickle" has become a noun, indicative solely of the pickled cucumber; similar to the way "Kleenex®" has ubiquitously come to mean tissue, regardless of the brand. With a personal appetite for all things vinegar, I was excited to preserve the last of my crop via pickling and canning.  While I experienced modest success with my first garden, my beets and carrots were not the hotbed of production I hoped they would be.  They were included in a couple meals, but in the end, I had pounds of tubers just chillin' (literally, as winter is now upon us...) in the garden. I waited for a day above freezing to harvest the last of my crop.  Relying heavily on the internet for guidance, the following articles were extremely helpful: Water Bath Canning, Paleo Pickled Beets, Pickled Dilly Carrots, and How to Quick Pickle Any Vegetable.  If you want a humorous and interesting read, check out the pickled beet recipe...its very, should I say, unexpected. I will not regale you with my step by step process, as these articles have that pretty well covered if you're interested.  Without a canner, I used my pressure cooker with my jars sitting on the steaming rack.  My jars sealed, so I consider my project a success!  But it truth, I have not yet tasted my pickles...I want them to have a couple months to "marinate" on the shelf.  Stay tuned for when I open them for the real culinary test!

Until next time,

Corrie Austin

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"I love Pickles

Triple Dipple Pickles

I love Pickles

Pickles Rock!"

-Written by Victoria, a former middle school student of my dad

2017 has been a year of firsts for me: my first year in Vermont, my first wedding anniversary, and my first year opening a business with my husband.  Other firsts are a little less monumental, but noteworthy nonetheless: I planted my first vegetable garden, pickled my first vegetable, and did home-canning for the first time! Years ago, at an Asian supermarket, my boyfriend at the time was in awe of their extensive selection of pickled foods: pickled eggs, pickled peppers, pickled green beans.  He then picked up a package of "pickled cucumbers" with excitement, as if this were revolutionary and exotic pickled vegetable.  He somehow, and maybe this is more common than I realize, couldn't connect the "pickle" he knew with the pickled cucumber he was admiring at the market.  I don't know the history of the conventional pickle we all know and love today, but somehow "pickle" has become a noun, indicative solely of the pickled cucumber; similar to the way "Kleenex®" has ubiquitously come to mean tissue, regardless of the brand. With a personal appetite for all things vinegar, I was excited to preserve the last of my crop via pickling and canning.  While I experienced modest success with my first garden, my beets and carrots were not the hotbed of production I hoped they would be.  They were included in a couple meals, but in the end, I had pounds of tubers just chillin' (literally, as winter is now upon us...) in the garden. I waited for a day above freezing to harvest the last of my crop.  Relying heavily on the internet for guidance, the following articles were extremely helpful: Water Bath Canning, Paleo Pickled Beets, Pickled Dilly Carrots, and How to Quick Pickle Any Vegetable.  If you want a humorous and interesting read, check out the pickled beet recipe...its very, should I say, unexpected. I will not regale you with my step by step process, as these articles have that pretty well covered if you're interested.  Without a canner, I used my pressure cooker with my jars sitting on the steaming rack.  My jars sealed, so I consider my project a success!  But it truth, I have not yet tasted my pickles...I want them to have a couple months to "marinate" on the shelf.  Stay tuned for when I open them for the real culinary test!

Until next time,

Corrie Austin

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2 responses to “Triple Dipple Pickles”

  1. Kellie Kutkey says:

    Haha!! Of course I went STRAIGHT to the pickled beets page 😆
    Enjoy those yummy pickled veggies. I love that about canning/pickling/preserving . . . You get spring and summer all winter long ❤️

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