Orville's Garlic Pickles

I grew up in an awesome neighborhood.  I'm tempted to say the BEST neighborhood ever.  We had kids our own age, not a lot of car traffic, it was safe, and we had the greatest next door neighbors named Orville and Elsie. They would come over if they heard the oven timer going for an extended period of time and take a roast out of the oven, they'd let us just walk in their back door without even knocking, and they'd let us come over Friday nights to watch Family Matter's, the show with Urkel because his voice drove my dad nuts. 

They also made some of the foods that I now consider comfort foods.  There were a couple that stand out to me: home made grape jelly, with butter and saltine crackers, freezer oatmeal cookies, and garlic pickles.  

Now, before you go thinking I'm nuts, these pickles are TO DIE FOR!  They're sweet and garlicy...and I'm not talking subtle garlic.  I'm talking punch you in the face garlic.  If you like pickles and you like garlic, this recipe is for you!

INGREDIENTS:

  • 1 quart jar of Kosker Dill pickles
  • LOTS of fresh garlic 2-3 heads or 20-30 cloves
  • 1 cups white vinegar
  • 2 cup white sugar

DIRECTIONS:

  1. Drain all pickle juice out of the jar and cut pickles into chunks and put the pickles back into the jar. 
  2. Make a syrup of sugar and vinegar on the stove, by bringing them to a boil and stirring about 2-4 minutes.  
  3. Add trimmed garlic cloves to the mixture and pour over pickles chunks back into jar, while hot.  Let stand several days before serving.

Chris Zach's Mushroom in Oil and Garlic

As promised, here's one of many recipes from my dad's best friend Chris Zach.  Before we get into it, I want to give you a little background, to this great cook.  

He was born in born in Vienna, Austria in 1946.  Apprenticed at the Spanish riding school age 15.  Came to the United States, my dad thinks in 1966, where he served in US Army and went on two tours in Vietnam.  He trained horses until 1975. Then went to school received a bachelors in International Finance.  From there he worked for Bank of America for around 10 years.  Then landed a job as bank president for a small bank in Sacramento.  While working there, he received his doctorate in finance.  He passed away July 4, 1998 age 52.  Though he left us too early, he knew how to live life to the fullest.  He enjoyed the little things in life, like cooking for his friends and family.  Here's a quick recipe of his for you to try. 

A quick side note, he wrote recipes assuming you know how to cook, so I'm following suit.

INGREDIENTS:

  • 1lb mushrooms
  • 5tbl evoo
  • 2 cloves garlic
  • 1 handful curly parsley
  • 4tbl bread crumbs
  • Salt and Pepper to taste

PREPARATION:

Rinse, scrub, and slice mushrooms. Drizzle 1 tablespoon of evoo and toss to mix evenly. Chop garlic and parsley.  

Add the rest of the evoo to the frying pan and add mushrooms when the oil is warm, not hot.  

Cook Gently for 4 minutes.  Add garlic, parsley, salt and pepper, and gook gently for 5 minutes.  

Add breadcrumbs to soak up juices.  Turn up heat for a moment - DONE!

Serve with toothpicks as an appetizer, or top your favorite steak or even pasta!  This versitle dish can be by itself or a flavorfull compliment to your favorite entree.