Do you like to Pickle Things?

Do you like to pickles things? This is an easy experiment I think you will like.  If you have a certain favorite pickle or pickled vegetable that you buy at the store then after eating all the contents inside the jar save the 'pickling' juice or liquid.

You can then experiment by adding more cucumber or other vegetables back to the liquid and give it a good 5 to 7 days back in the refrigerator before trying/eating your newest pickled treat.

Additional things you can do:

1. add more herb/spices or hot pepper or two


2. use a 'shot' of a different kind of vinegar to enhance the taste; cider, wine, balsamic, rice, seasoned vinegar.  But be prepared to accept that it may just make it taste worse!


3. add some MORE garlic or shallots (or another vegetable) to increase a certain taste you like


4. add sugar (honey, brown, cane...) of some sort to make it a bit sweeter

I can't guarantee to do all of this will make it taste better, that's up to you to figure out.  Usually, we (my wife and I) only refill the jar once after the original purchase, water does come out of the new ingredient(s) so the concentration of pickling gets diluted.  It also works better when the cucumbers are cut or sliced.

Just thought I might give you a new idea to play around with without getting too scientific about it!  And yes this is the cheater version of the already easy Refrigerator Pickles.

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Dutch Crunch Bread

Recently I tried my own Dutch Crunch Bread as I have had it several times and love it in 'loaf' and roll form for straight consumption or to build a massive sandwich!  What is it? You may ask...

The following quote is credited to Bacon Press, (as I try to keep it short and sweet here on my site for you) I find this paragraph to sum up its origin. ->

Like your typical sourdough loaf or baguette, Dutch Crunch didn't originate here, although the name probably did. In the Netherlands, it's known as Tijgerbrood and sold in the UK as "Tigerbread". It gets its name from the color and texture of the crust, which is striped with dark brown crunchy spots with light blond bread peeking out from underneath. The crust gets its flavor and texture from washing the top prior to baking with a mixture rice flour, butter, yeast, sugar, and salt. The final product is a mildly sweet, light, and fluffy white loaf with a somewhat crunchy, savory crust. ~ Bacon Press 

In addition, I find that Dutch Crunch Bread is a 'bay area' California thing and does not reach far out of this area...as in its prevalent in all our grocery stores and bakeries.  Supposedly the name originated from San Francisco when the bakeries there started making it.

My attempt to make it did produce a good tasting product, BUT I found two mistakes in my own rendition:

1. I made my dough too soft and I was not using a baguette pan, so my bread was a little 'flatter' in shape than I wanted. (but that's my own perfectionism kicking in)


2. After looking at several recipes I was led to believe I needed to coat the top of my dough with a much thicker coating than I thought was necessary for the 'Crunch' effect and taste.

I used my own Easy White Dough recipe and went HERE for the topping recipe.

*I researched Dutch Crunch Bread only to find most information about it was not referenced or researched extensively, so for that, I apologize in advance to my Dutchy friends if you find me in error!

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