6 Boiled Eggs
1/4 cup Dukes Mayonnaise
1 tsp Dijon Mustard
4 Phickles ‘Stix’ diced
Salt & Pepper to taste
Peel and chop boiled eggs. Add all the ingredients to the eggs in a bowl…mix and put between two pieces of white bread. Or…do like we did and eat the egg salad with a fork and wish for more for a sandwich!
“These are tangy, crunchy, and hot — pretty much pickle perfection.” ~Maggie White, Editor in Chief Local Palate Magazine
It’s PHUN to start off the month of November feeling thankful! Thank you, Local Palate Magazine for featuring our pickled carrots on your What To Buy page …featuring “a few favorite southern goods to progress your palate.”
Local Palate Magazine’s pages are full of tantalizing recipes and stories about the southern people who make good food, southern places that serve and sell good food and southern cocktail recipes. It’s our favorite foodie magazine! Subscribe to their print or online editions at http://thelocalpalate.com
In anticipation of Terrapin Brewery’s annual Hop Harvest Festival, I’m using their beer in different pickling recipes to share in our tent at the festival. Today…I made Beer Brined Sausages with Terrapin’s RYE Pale Ale and Little Smokies from Hillshire Farm. They taste great!
The 5th Annual Hop Harvest Festival will be Saturday, October 11 at Terrapin’s Athens brewery location on Newton Bridge Road.
A Special Release beer will be featured and a portion of the proceeds from ticket sales will go to Dogwood Alliance.
There will be Live Music, Local Vendors (like us!,) and a wide selection of Terrapin favorites …with the hops being the star of the show.
To find out more information and to purchase tickets ($20) to this fun event in the PHUNNEST city on earth, check out their website: http://TerrapinBeer.com And don’t forget to stop by our tent for a taste of our fun beer pickle projects and our new cheese spreads!
Six simple ingredients to a delicious, quick meal for anytime of day. I actually made this for breakfast today…it’s a good balance of carbs, protein, fiber & salty yumminess from the pickles!
I gave a flour tortilla a squirt of Sriracha chili sauce, then layered on arugula, chicken salad, our House Pickles & black pepper.
The chicken salad is available here in Athens at Bell’s Food Store. It’s a recipe from an old Athens favorite …the Five Points Deli …that was a popular spot with locals for many years until it sadly closed a few years ago. Fortunately, we can still get a taste of it by picking up a container of it at Bell’s …a family owned and run grocery store that has all the regular stuff with a large selection of locally-loved food items. Bell’s is also a home to our pickles and the best, fresh meat in town.
Have a great day and remember to give some love to the stores who are supporting small food producers just like us. My morning devotion today was all about being Salt and Light…so I’m hoping I’ve shed a little light today …about a great place to shop…& the salt part…well, that ones easy! It’s in the PICKLES!
To order our pickles to be shipped to you…click this link! http://www.phickles.com/shipping
The Phickles Pickles display at Bell’s Food Store on Hawthorne Avenue in Athens…
For National Hispanic Heritage Month …I thought it would be fun to make a special batch of pickles in honor of Monica …who is Hispanic and has been managing our kitchen since 2010. These are quick pickles…meaning they aren’t shelf stable so I’m not selling them…just made them for a fun experiment and for a gift for Monica to show appreciation for all she does to keep our kitchen running smoothly.
In each jar (I made three,) I put 1 teaspoon ground cumin, a few sprigs of fresh thyme, and 1 star anise. Next I layered thinly sliced cucumber with three sliced jalapeños in each jar.
Next I added two tablespoons of agave nectar into each jar.
I set the filled jars aside while I started the brine. In a medium sized pot set to high heat… I brought to boiling a brine of 1 quart white distilled vinegar, 3 cups water and 1/4 cup salt. When the brine came to a rolling boil… I ladled it into the jars and capped them with clean lids. These will keep for a couple of months in the fridge. A day later… And I’m already enjoying them!
They are delicious all by themselves …or on a torta …or my favorite —> with chorizo and queso blanco and tortilla chips!