Sweet and Tangy Macaroni Salad

Don't freak out.  You aren't imagining it.  It is me.  Four months later, I have come back to life.  You guys, SO much has been going on, I know I keep saying that but in all seriousness, it is one thing after another, it doesn't even seem real.  On a happy note, we are moved into the new digs and loving it!

I have been busy cooking all the old favorites.  Just making it homey and comforting while we settled in.  I have a full stocked pantry and my my husband noticing my abundance of dried macaroni I guess, had macaroni salad on his mind.  Notice the pasta in the photo, there are 2 kinds.  Hey, I always tell you we keep it real around here and I only had 1 of each kind so I did two kinds!  You can match your pasta or use what you have on hand.  This makes a huge batch, it really does.  He asked for specifics and you may or may not recognize much of this recipe as being my Donna's Secret Recipe Potato Salad, recipe.  He asked that I add a few things and so I gave in after probably what is now months of him asking and made it.  It turned out delish and I wanted to share it with you.

Some of these flavors may have you questioning my ability to make good food, but trust me, it just works.  Don't take my word for it, George will tell you!  Shall we?

Remember this is a big batch and this pasta will suck up everything, so trust me!

2 lbs short cut pasta
30 oz jar of Hellmann's
3 T yellow mustard
3/4 cup sugar
1/4 cup milk
1 cup carrots (shredded or grated into strips and then cut like I did)
1 dozen eggs, hard boiled
1 to 1 1/2 cups finely chopped dill pickles  (don't cheat and try to use dill pickle relish!)
salt and pepper to taste

Mix mayo, mustard, sugar, milk and salt and pepper in a bowl.  Whisk until smooth and creamy.  I suggest having your eggs hard boiled and peeled and cut ahead of time, same with your pickles and carrots as well.  It will work best to mix the dressing in a bowl that is large enough to hold your entire batch of macaroni salad.  Prepare the pasta last and cook until al dente.  Use the lowest cook time suggested (10-12 minutes, go with 10).  Drain and pour directly into the sauce.  Add in eggs, carrots, and pickles and stir to combine.  Refrigerate at LEAST 6 hours before serving, overnight would be even better. 

It is so good to be back!  Look out for more new recipes, and join me on FB, Instagram, Twitter and YouTube!

If you enjoy this recipe, you may also like:
Blue Cheese Potato Salad
Almost Aversa's Macaroni Salad
Crabby Macaroni Salad
My Mom's Macaroni Salad 

Garlic Dill PICKLES! QUICK STYLE!

What is more relaxing and calming than the sound of rain?  It is cloudy almost as if a thunderstorm is coming, candle lit, laying on the bed with the dog, just typing away.  I love the sound of the rain, the sound of any water is so soothing to me.  Anyway, just wanted to share my moment of "Ahhhh".

When I was a little girl, my mom canned everything.  We had a huge garden and her summers were spent canning like a banchee, preparing and stocking our pantry for the winter months.  She canned tomato juice, sauce, whole tomatoes, spaghetti sauce, green beans, some with bacon and some without, jellies, relish, carrots, frozen and canned corn, canned chicken and beef, beets, sauerkraut,  and the best of all?? PICKLES.  She was known for her dill pickles.  She would sometimes can 100 quarts.  I hated our basement but it is where the laundry and canning room and big huge deep freezer were.  We would sneak down there, open an jar of pickles and eat the whole thing, then we would fight over who got to drink the juice!  Yes we did, we drank and still drink pickle juice in our family!   We walked to dance class with 2 friends, and sometimes we would carry a jar of pickles with us and eat them on the way to dance class.  I wonder how we danced and tumbled without being sick but we did it!  

I love to can, but have never lived where I could have a garden big enough for more than just daily eating.  I also have a hard time with waiting to eat pickles when they are canned.  My mom would always tell us they weren't ready but the reality is they probably were and it was her ploy to keep us from devouring them before the snow flew!  I have attempted "quick" dill pickles a few times.  Of course, the first time they were perfect, and each time after not quite as good.  So after much thought and many attempts I think I have it down.  These pickles can be put together in the morning, and eaten for dinner!  The longer they sit the better they get, I suppose.  I frankly enjoy a crunchy pickle that is so full of garlic and dill I can't stand it!  I enjoy a mild flavor of the cucumber in the background that I get when these are eaten after 6-10 hours too.  So fresh, I just love it.  I make these in a quart size Chinese soup container.  Use a jar or anything you like.

You will need:

2 cucumbers (sliced to a thickness you choose, or spears)
2 cups water
1/3 cup vinegar (white or cider)
1 slice of onion
6 whole cloves of garlic (peeled)
5 stalks of dill
2 tbsp. salt  (I used sea salt, use any)
1 qt container

In a small saucepan heat up water, vinegar, salt and 1 clove of smashed garlic until it boils and salt is dissolved.

While it is heating up, slice your cucumbers and pop garlic peels off.  Cut one 1/4 inch slice of onion. In your container, arrange in layers, cucumbers, dill, onion, garlic.  The order makes no difference just spread the rings of sliced onion, and garlic and dill pretty evenly.  When liquid mixture comes to a boil, slowly pour it into the container.  Let sit for 2 minutes and then put the lid on.  Give it a good shake and refrigerate for at least 4 hours.  The longer you let them sit the better they are (in my opinion they are perfect after 4).  I like the way they look and taste at 4-5.

These are absolutely delicious.  In hindsight I would add 1 tsp of mustard seeds, I just didn't have any on hand.   If you like Claussen Dill pickles you will love these.  I am hoarding the pickled garlic and onion for myself.  I will also be drinking every bit of juice.  Yes, I said it.  And yes, I meant it.

My mouth is watering just typing about this out.  WHY does my mouth water when pickles are involved?!?

Can't you just TASTE these on a grilled cheese sandwich???

Your "dill pickle juice drinking" chefwannabe

Chris