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Pickled Franks!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

My father was a hearty eater. He was a tall and big man, so it took a lot of food to fill him up! He was adventurous as well. We had interesting things on our table. I was not as adventurous as my dad and did not see the value of eating frogs legs or squid or calves brains with scrambled eggs. But the experience taught me the value of seeking out and enjoying new and different foods.

My mother would home can fruit and make jam. Often she would bake bread, actually, she was a very good baker. With five children and a hungry husband, she cooked a lot. I believe She wanted to be more creative in the kitchen, yet the amount of food cooked took up a lot of time. Creativity would be thought about, another day. 

One way she added creativity was in the presentation. Cakes were always frosted often with a flourish. Cookies would cool on cotton toweling then be presented on a plate. I came to believe that is how you cook, and that is what you do for your family.

When I married and was new to making a home for my husband and family, I followed the ways that I had been shown. I found that I enjoyed many of the things that my Mother had taught me and I would like to believe that I have passed the best of those on to my children. That is what cooking is all about, passing down the skill (and enjoyment) of cooking for your family and friends.

This recipe, however, is something my father would make, and then leave to "age" in the refrigerator, to be enjoyed later. He was a fan of pickled meats, peppers, and olives.  If you are a sausage lover, you will find that these are tasty, as well as ready when you are!

My Dad's Garlic Pickled Franks
adapted from: a conversation with my mom

1 pkg good quality franks
1 c water
1/2 c vinegar
1 clove garlic, mashed
1 bay leaf

Cut franks diagonally into 2-inch chunks, place in a quart jar, shake lightly to settle the franks into place.

Bring remaining ingredients to a boil, carefully pour over franks, let cool on counter until warm, cover with a lid and set into the fridge to "age".

To serve, remove frank pieces with a wooden spoon and dry gently with a towel. Eat as is or serve with cheese and vegetables as part of a snack tray. Beer is the perfect accompaniment.

PS, I am sure you noticed there is no photo. That would be because this recipe was posted prior to my having a camera.....one day when things slow down, I will remedy that!

Enjoy!

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