In packing-up my Father-in-law’s house we’ve been lucky enough to bring a few dishes back with us for family enjoyment here. I love this dish because it is so 1950’s housewife to me. I would love if someone out there could tell me about it. There are no markings on the bottom and I am flumoxed.
I’ve always picked dishes with a particular dish in mind to cook. Like my pink Portmeirion bowl screaming trifle to me in the store.
This wonderful dish
When I was growing-up my ‘job’ for dinner was to do the pickle tray that went on the middle of the table and always full of the homemade treats my Gran had ‘put-up’. In retrospect this might have been a ploy to keep me out from underfoot.
Hmmmm…must file this under a future thing to do with my wee one.
Our house isn’t in any shape for me to do any canning right now with everything everywhere but I can make instant pickles for dinner tonight.
They will last until dinner if I put them in the back of the fridge and out of my husband’s line of sight. He loves these.
I’ve got gorgeous fresh beets from the garden.
Chop into rough chunks (1 1/2 inches x 1 1/2 inches but don’t be too crazy about this-you’re not trying to save the world) and boil until just BARELY tender. Assemble the usual suspects; 1/4 cup balsamic vinegar, 2 T. rice vinegar, 2 T. olive oil, 4 whole cloves, freshly cracked pepper and a sprinkle of sugar.
Mix and let marinade as long as you can stand not eating them (hold off a minimum 30 minutes).