A "Whole" new magazine...

I may have a new favorite magazine! Whole Living, a Martha Stewart publication (I have always secretly, or not so secretly, loved Martha...) may be my new mecca!

Apparently Body+Soul magazine changed to Whole Living in June 2010 but the former publication has been in print since 1974. I think I picked up a copy of Body+Soul on a plane trip once or twice but was never convinced that its content was anything more than fluff until I saw its rebirth as Whole Living... and now I have a subscription! I just received September's issue today so I thought I would share a little about the last issue before I dive into a new one...

After perusing the Whole Living website, I found their ten tenets of Whole Living and you can see why I like the magazine's content (at least the content that adheres to these tenets!)

Ten Tenets of Whole Living

1. Happiness is a choice. Make that choice today and every day.
2. Good health isn't a gift; it's a habit you cultivate.
3. A healthy, fit body is not enough--true fitness engages the spirit.
4. Think more about what you should eat than what you shouldn't.
5. Laugh at yourself. You're funny.
6. Nurture your spirit. It's your source of strength.
7. Stay connected to the natural world. It will feed your soul.
8. Believe in yourself. Your intuition is rarely wrong.
9. It's never too late to take the first step toward your aspirations.
10. What you pay attention to will thrive.

Here's a quick rundown of what I loved and disliked from the August 2010 issue of Whole Living:

LOVED: Cute little blurbs on low-VOC paint, gardening, healthy snack foods, etc.; barefoot running; article on cutting out sugar (though, the author eats packets of raw sugar... that's a little more excessive than most); blueberry recipes; summer canning article; healthy sustainable eating tips and recipes (even if some of the tips were a little obvious...)

NOT SO MUCH: Ads (not more than usual in a women's magazine, but still... ads...); first person editorials posing as articles (not terrible, but not amazing...); working out outdoors article (it was just your average Cosmo workout article... we know how to work out triceps on a bench/chair/couch/curb now... thanks... they look awesome...); several articles/blurbs on lack of self-esteem (maybe we could focus on self-actualization instead of hating ourselves? Or skip it all together?); a financial horoscope (Ugh...) and again... ADS! For things that have nothing to do with health or whole living! Annoying...

Overall, 3 stars out of 5 thus far... I will post an update after I read September's issue. Happy Reading!

Making Deli-Style Dill Pickles: Part One

Hunger is the best pickle.

-Benjamin Franklin

The cucumbers from last week's post have finally started the process of becoming deli dill pickles (well, six pounds of them have... the other half are off to become cucumber chips). This is my first foray into pickling anything, though I have canned in the past, so this should be quite the adventure!

You need to prepare the pickles and then let them stand in a cool, dark place for three weeks (skimming scum off the surface daily... hopefully this process isn't too gross!) so below is the preparation before the three week wait.

My recipe for dills comes from the Ball Complete Book of Home Preserving, which has been an invaluable resource for teaching myself how to can and preserve a variety of foods. The first step is choosing the cucumbers which, apparently, was my first mistake! I waited to pick the cucumbers in my garden until they were ripe, and huge and there were some yellow areas (overripe spots) here and there on the skins. Once I started cooking I read that I should have picked the cucumbers when they were still very dark green with large bumps on the outside of the fruit, and zero areas of light green or yellow. Whoops! Apparently my pickle "crispness" will suffer as a result... (See update at the end of this post for Perfect Pickle pics!)

I decided to make the pickles anyway and I gathered my supplies (see spices, sugar and salt above. I also used organic dill from a local grocer) for both the dills and the cucumber chips. For the dills, I used store bought pickling spice (the lime green bottle above) and for the cucumber chips I used the other spices shown to make my own pickling spice. After chopping up the pickles into 4-inch spears, I added half of the pickling spice (a heaping 1/3 cup) and a large bunch of dill to the bottom of an enamel pot and dumped the sliced spears on top. Ensure that the spears have at least 4-inches of clearance from the top rim of the pot. It's important to use only stainless-steel or unchipped enamelware for all pickling tasks because other types of cooking wear (utensils as well) can cause discoloring of the final pickle products that is unappetizing and can be dangerous.

I created a brine by boiling 1.5 cups of pickling salt, 2 cups white vinegar and 16 cups water and then letting it cool to room temperature after stirring to dissolve all of the salt. Once it cooled, I ladled it over the pickles. Once the pot was full (the pickling brine ran out exactly at the top of the pickles... that's why I love these recipes, they always work out perfectly!) I dumped the other bunch of dill and the remainder of the pickling spice on top. Place an inverted plate on top of the pickles (to keep them all submersed in the brine) and used a filled and sealed mason jar of water on top of the plate to weigh it down. Store it in a cool dark place for approximately 3 weeks (to let them ferment) and skim the surface daily for scum.

Now, five days into dill making, the dills are pretty fragrant when I take the plate off for my daily check (in a good way, just a lot of spice and vinegar!) but no scum that I can see has formed yet. I am waiting for the pickles to become "translucent" and ready to can. I am hoping they will be finished by early August!

     I also made cucumber chips through a different method (I only have to wait 24 hours for them to be ready to can instead of three weeks!) to compare the quality of the two products with the amount of labor and time involved in each. Look out for a post in the future with my reviews of both methods!

Update: Here are what the pickles should look like before picking to make "the perfect pickle"... Look for dark, firm skin and obvious bumps on the outside of the fruit. Avoid any fruits with light green or yellow areas of the skin.

Making Deli-Style Dill Pickles: Part Two

Finally, after weeks of fermentation our dill pickles are ready to can! At this point the pickles should be thoroughly flavored with dill and translucent throughout.

When the pickles are ready, strain the contents through a colander, removing the pickles and collecting the brine from the pot in another stainless steel/unchipped enamel pot. All of the spices and dill should be caught by the strainer, leaving you a pile of sorted pickles (if there are any that didn't "make it" pick them out and discard them now) and a pot of brine.

Bring your brine to a rolling boil on the stove and boil for approximately 5 minutes; allow to cool to room temperature before filling jars. Simultaneously, process your jars and lids in near boiling water to prepare them to use for canning.

Fill jars with pickles, ensuring the jars are full but not packing the pickles in too tightly. Fill jars with the cooled brine, leaving a half-inch of head space at the top. Use a tongue depressor (or other skinny flat object) to move pickles around slightly and free any trapped air bubbles in the jar. Place lids on jars, screw down bands to fingertip tight and place jars in water to process for 15 minutes (with the lid on the canning pot).

Remove lid and let cool for 5 minutes before carefully removing jars from water, placing in an out of the way spot on the counter and covering with a towel. Allow jars to sit overnight; check them the morning to ensure all jars are properly sealed (make sure the lid is "sucked down" and doesn't pop or move when you press on the top of it).

Congratulations! You've finished your dill pickles!! Grab a burger (or a pregnant friend!) and enjoy one now!