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Eastern Hills Press
Life
July 7, 2010
Recipes that will have you in a pickle Meanwhile, I’d e n j o y sharing y o u r favorite canning recipes so send them in!
So many of you are growing cucumbers and peppers that my mail on a daily basis has requests for recipes, mainly pickles. As for me, right now I’m making Mary Rudloff’s solar dills. Mary was my good friend, Ann’s Mom, and before she passed away she shared her wonderful German recipe for making dill pickles. You layer dill and cucumbers in a jar with a vinegar brine and lay, of all things, a piece of rye bread on top. “The yeast in the rye bread (and I recall Mary telling me only rye will work) makes the pickles ferment and they taste like old fashioned pickles from a barrel,” Mary told me. You let them sit in the sun three days, changing the bread daily. Anyway, I’m not sharing that recipe today since I have to make them again and measure as I go. Mary’s recipe, like so many heirloom ones, was a little of this and a little of that. If they turn out as well as I think they are going to be, I’ll share in a future column.
Rita Heikenfeld Rita’s kitchen Bread &
pickles
butter
4 cups thinly sliced cucumbers, unpeeled 1 ⁄2 cup or so thinly sliced onion 1 cup sugar 1 ⁄2 teaspoon dill seed or handful fresh dill leaves, minced 1 ⁄4 cup cold water 1 ⁄8 teaspoon turmeric 1 ⁄4 teaspoon each: mustard seed and celery seed 1 tablespoon salt 1 ⁄2 cup vinegar, either cider or clear Mix cucumbers and onions together. Set aside. Mix rest of ingredients and stir well to dissolve some of the sugar. Pour over cucumbers and onions. Put a plate on top to keep the veggies under the brine.
W EL CO M E Queen City Physicians is pleased to announce our association with Jill C. Manahan, D.O. who joins us in practice at our Hyde Park Internal Medicine office. Dr. Manahan is a board-certified Family Physician with experience in Sports Medicine and Gynecology. She is certified to perform a number of medical procedures including laser cosmetics, BOTOX injections, tissue filler injections and joint injections. Dr. Manahan is a graduate of the University of Cincinnati and received her degree in Osteopathy from The Ohio University of Osteopathic Medicine in Athens, Ohio. Dr. Manahan joins Dr. G. Stephen Cleves, Dr. Julie A. Krause and Nurse Practitioner, Vicki Fritz, C.N.P., in welcoming new patients.To schedule an appointment visit us online at www.queencityphysicians.net or call (513) 246-8000.
Jill C. Manahan, D.O. to Hyde Park Internal Medicine
Cover and refrigerate a day or so before eating. Can be kept up to a month, tightly covered in the fridge. Good add-ins: 1 garlic clove, smashed
My Mom’s dill pickles
You can use fresh or dry dill heads. If you have to use dill seed, use at least 2 tablespoons per jar. Don’t use waxed cucumbers from the store as they won’t pickle well. My mom, Mary Nader, gave me this recipe from her old Ball Blue Book. I have many fond memories of her with me making jars and jars of all kinds of pickles. 8 pounds pickling or small cucumbers, cut as desired or left whole 1 ⁄2 to 3⁄4 cup sugar 1 ⁄2 cup canning, pickling or Kosher salt 1 quart 5 percent acid vinegar (I like cider, but clear works well, too) 1 quart water 3 tablespoons mixed pickling spices Green or dry dill heads (1 large one per jar) or 2 tablespoons dill seed per jar Combine sugar, salt, vinegar and water in a big
pot. Tie spices in a cheesecloth bag or put in teaball if you want. Simmer for 15 minutes. Pack cucumbers into hot clean jars, leaving 1⁄4” head space; put dill in each jar. Bring vinegar mixture to a boil and pour boiling liquid over cucumbers. Wipe rims clean, adjust caps and process pints and quarts 15 minutes in boiling water bath. This recipe makes about 7 pints. Good add-ins: Jalapeño or other hot pepper, sliced down the center; clove of garlic Kosher style: Add to each jar a bay leaf, a clove of garlic, 1⁄2 teaspoon mustard seed and if you like, a piece of hot pepper.
Sonia’s pickles
My sister, Sonia, loves her garden and each year makes these awesome pickles. 4 cups thinly sliced cucumbers, unpeeled 1 medium onion, sliced thin 2 tablespoons salt Up to 11⁄2 cups sugar 1 ⁄2 cup vinegar 11⁄2 teaspoons pickling spice
COURTESY RITA HEIKENFELD
Rita’s sister Sonia’s freezer pickles.
Clarification
COURTESY RITA HEIKENFELD
Fresh dills before canning.
1 red bell pepper, diced (opt.) 1 clove garlic, smashed (opt.) Arrange cucumbers and onions in large bowl. Sprinkle with salt and mix. Pour enough water over to just cover them. Stir again. Soak at room temperature for two hours. Drain, but don’t rinse. Meanwhile, mix sugar, vinegar and pickling spice in small saucepan. Bring to a simmer and cook until sugar dissolves.
The full instructions for cooking “Love at First Bite’s” yellow squash and tomato parmesan are: Preheat oven to 350 degrees. In an 8-by-8 baking dish, layer half the squash and tomatoes on the bottom. Sprinkle half the cheese and half the oregano. Drizzle with half the butter. Make another layer with the squash, tomatoes and butter. Cover and bake 30 minutes. Top with remaining cheese and oregano. Rita Nader Heikenfeld is an herbalist, educator and author. E-mail columns@community press.com with “Rita’s kitchen” in the subject line. Call 513-2487130, ext. 356.
Area veterans recognized for service Area veterans belonging to The Society of Colonial Wars in the State of Ohio were recognized at the society’s Memorial Day event. They include veterans who served in combat from World War II to the first Gulf War. Raymond Drew, for example, flew DC-3 planes over the Himalayas from Burma to China – a particularly dangerous route – during World War II. The event honored those who have served in the military and those who have given their lives in service to country from the colonial era until the present. The society promotes appreciation of America’s colonial history and heritage, and all society members have colonial-era ancestors who served in the military or significant gov-
PROVIDED.
Veterans recognized are: Front row, from left Burton Closson, Jr., Indian Hill; John Zinke, Indian Hill; Philemon Dickinson, Hyde Park; Richard Duval, East Walnut Hills; Andrew McClintock, Anderson Township; William Howe, Hyde Park; Frank Gorman Davis, Hyde Park. Second row: William Ulrich, Oregonia; Dr. Thomas Carothers, Hyde Park; Prescott Bigelow, Anderson Township; Allen Elliott, Hyde Park; Edmund Lunken, Indian Hill; John Schmidt, Hyde Park; Pierson Davis, Milford. Third row: Raymond Drew, Hyde Park; Daniel McKinney, Hyde Park; Dr. Frank Welsh, Indian Hill; David Sanders, Sr., Indian Hill, William Ogden, Hyde Park; Dr. Warren Harding, Indian Hill; Dr. Ted Jones, Indian Hill, at podium. Fourth row: Dr. Donald Hawley, Hyde Park; John Mickam, Loveland; John Ulrich, Oregonia; Vern Corbin, Mt. Airy; William Hardy, Hyde Park. ernment positions. It awards college scholarships and sends history teachers to Colonial Williamsburg for a week’s immersion pro-
gram in colonial history. Sixteen-year-old William Ulrich of Oregonia in Warren County played Taps at the event. He is a Junior
ROTC Cadet First Sergeant at Fishburne Military School in Waynesboro, Va., working toward a career in the military.
NEWSMAKERS Local attorney honored
The Cincinnati Bar Association recently presented William E. Santen Sr. of Indian Hill with the John W. Warrington Community Ser-
vice Award at its annual meeting. The award honored Santen’s extraordinary volunteer service. Santen, 81, who has also lived in Hyde Park, has been a litigator for
about 50 years, trying more than 125 jury cases and many bench trials involving corporate, eminent domain, medical malpractice, personal injury, aviation and admi-
G. Stephen Cleves, M.D. Julie A. Krause, M.D. Jill C. Manahan, D.O. Vicki J. Fritz, C.N.P.
2753 Erie Avenue Cincinnati, OH 45208 www.queencityphysicians.net AT PARTICIPATING KROGER STORES ONLY.
AFFILIATED WITH CE-0000409671
Let cool while pickles are soaking. After pickles have been drained, add bell pepper, then pour pickling brine over them. Mix. Put into containers. Let marinate overnight in refrigerator. Keeps at least three weeks, or up to six months in freezer.
CE-0000408296
ralty matters. As an attorney, Santen handled federal lands cases as a Commissioner throughout Ohio, served as an assistant attorney general, and as a City of Cincinnati trial counsel. He has served as a trustee of the Hamilton County Trial Lawyers Association and as a member of the Ohio Academy of Trial Lawyers and the American Trial Lawyers. He has mentored three presidents of the Cincinnati Bar Association and is the organization’s current chairman of its Senior Lawyers Committee. Santen was born and raised in Clifton, graduating from St. Xavier High School in 1946 and Georgetown University in 1950. He finished law school and married Nancy Barbara to whom he has been married for 56 years. They have three children: Bill, a trial lawyer with the Santen & Hughes law firm; Tom, an advertising director; and Libby, who is married to Jay Gohman, mayor of Terrace Park. They have eight grandchildren.