The Pickles Story

by Balaboosta on July 21, 2011

My mother is a hard working woman who raised 3 kids and built her own business without missing a beat to run the perfect household. Of course this balancing act would sometimes cause her mood to change drastically and her face can go sour in a split second. Whenever this happens my father, with a sinister grin, would suggest to my mother to sell lemon or pickles at the market.

Growing up in Israel, pickles were a staple for every meal (okay, maybe we skipped it for breakfast). Sweet, sour and salty were flavor combinations that  was the signature of my mother’s style of cooking. Extra soft fruit were destined  to be confiture and veggies were sentenced to pickle jars. Only on very rare occasions did my mother make exceptions.

So here I dedicate my first blog to my mom, the first balaboosta in my life, wishing her more sweet days than sour.

Ingredients (pickling base):

1 1/2 cup white vinegar
2 1/2 cup water
1/2 cup sugar
1/4 cup salt
  1. Bring all ingredients to a boil. Remove from heat and fill jars with desired vegetables and pickling base. Best served after a few days in the refrigerator.

Playtime with Pickles:

cherry tomatoes with dill & garlic
red onions with clove, star anise, cinnamon & red beets (for color)
baby eggplant with nigella seeds or coriander seeds & mint
white cabbage with curry powder, caraway & garlic
mushrooms with a splash of mirin, cilantro, cumin seeds & chili flakes
  1. The possibilities are endless so knock yourself out!


Love the food at Balaboosta, honestly looking forward to future posts.

by Mark Winsby on July 8, 2011 at 7:10 AM. Reply #

Thanks and I’ll keep them coming!

by Balaboosta on July 21, 2011 at 8:09 PM. Reply #

I am a huge pickle fan and with your base the possibilities are endless

by Mike@The Culinary Lens on July 21, 2011 at 9:36 PM. Reply #

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