ISLAND ENTERTAINING
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BIG TOYA’S KOSHER GARLIC DILL PICKLES Ingredients Black peppercorns Pickling cucumbers White granulated Fresh dill weed sugar Fresh cilantro Kosher salt Fresh garlic cloves White vinegar Coriander seeds Water Yellow mustard seeds
HAVE A
Pickle Party! ver the past few months, my husband and I have been adding more pickles to our daily diet. Having had a rich upbringing in the Pennsylvania Dutch “seven sweets and seven sours” way of eating, we’ve rediscovered the delight and balance of pickles with our meals. My nemesis, however, has always been dill pickles, which I can never seem to get quite right. Recently, I contacted a pickle expert, La Toya Wells, to teach me the art of making perfect pickles. La Toya, who grew up in Old Town Fernandina, has loved pickles since she was a child; in fact, they were her favorite food. But she didn’t start making pickles until she found out her sister was pregnant. “She was craving pickles, and I wanted to make some for her. I began experimenting with different recipes,” says La Toya. “The pickles came out so good, I started making them for other family members and friends.”
8-10 medium carrots, peeled and cut into strips 8-12 sprigs dill 1.5 cup white vinegar
La Toya’s love for pickles spurned her to start a cottage industry called Big Toya’s Pickles. “What started out as a home hobby became a side business for me,” says La Toya. “I love experimenting with different herbs and seasonings.” The key to success, according to La Toya, is to shop for only the freshest ingredients; La Toya scours markets all around Fernandina and Jacksonville for the perfect cucumbers. There are lots of other veggies that can be pickled, too. We’ve had success with pickled carrots, dilled green beans, and even pickled jalapenos. Having several jars of pickles in the fridge means we can add color and crunch to all of our meals, along with our cheese trays and charcuterie boards. Good pickles take about two weeks to ferment, so make them ahead before you plan your “pickle party.” The following recipes make great hostess gifts, too!
80 AMELIA ISLANDER MAGAZINE • APRIL 2022
You can use the 2/3 vinegar to 1/3 water ratio. Add the salt and sugar to your liking. Heat until brine comes to a simmer and the salt and sugar has dissolved. Allow the brine to cool. Add the brine to the Mason jar, making sure everything is covered with the brine. Close the jar, making sure the lid is secure and tight. Refrigerate for two weeks before eating. QUICK PICKLED CARROTS Ingredients
BY KAREN MILLER
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Preparation Grab a quart-size Mason jar, add the pickle spears or slices, yellow mustard seeds, black peppercorns, garlic, cilantro, dill weed, and coriander seeds. Add water and vinegar to a medium pot to begin your pickle brine.
4 cloves garlic 4 tsp. Kosher salt 2 tsp. dill seeds 1/2 tsp. black peppercorns
Preparation Bring a medium pot of water to a boil. Add carrots and cook for about 3 minutes. Remove them and immerse in an ice water bath. Layer dill sprigs, garlic, and carrots in a glass jar. Mix 3 cups water, vinegar, salt, dill seeds, and peppercorns in the saucepan. Bring to a boil to dissolve salt. Cool, then pour brine over carrots in the jar. Refrigerate for 1-2 weeks for best flavor. PERFECT PICKLED JALAPENOS Ingredients 2/3 cup white vinegar 1/2 onion, sliced 1 Tbsp. Kosher salt 1 tsp. black peppercorns 1 tsp. coriander seeds 5 large jalapenos, sliced Preparation Place vinegar, 2/3 cup water, onion, salt, coriander, and peppercorns in a saucepan. Bring to a boil and let cool. Place jalapenos in a pint jar, then pour brine over, cap, and refrigerate for 1-2 weeks. These are great on pizza and in sub sandwiches.
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