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Show Notes for Thursday, 8/18/2022

Happy feast of St. Helena! On today’s show, Matt Swaim and Anna Mitchell welcome Liz Lev to talk about her legacy in art and architecture. Other guests include Gary Zimak on the origins of the Puritans, Dr. John Bergsma on the letter to Sardis in the Book of Revelation, and Kevin Prendergast on the effectiveness of medication in treating depression. Plus news, weather, sports and a whole lot more…

Kris McGregor is online at discerninghearts.com.

Msgr Charles Pope is online at blog.adw.org.

Liz Lev, author of How Catholic Art Saved the Faith

Kevin Prendergast is online at athenaeum.edu.

Dr. John Bergsma is online at johnbergsma.com.

Rita Heikenfeld is online at abouteating.com.

Gary Michuta is online at handsonapologetics.com.

Danielle Bean is online at daniellebean.com.

Dr. Abigail Favale is online at cultivatingcatholicfeminism.com.

Connie Noll is online at covingtoncharities.org.

Joe Heschmeyer is online at catholic.com.

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Rita Heikenfeld’s Dill pickles like Claussen’s

Recipe can be doubled.
Pickling spice usually has hot dried red pepper.
It does give the pickles a bit of a kick, but nowhere near a hot dill. If you want hot dills, slice open a jalapeno, Serrano or other hot pepper down the middle (allows flavor to come through faster and hotter) and add it to the brine.
Or add dry hot peppers or hot red pepper flakes.

Ingredients:
Small to medium pickling cucumbers: 2# or so after trimming – 20 or so whole cucumbers
2 cloves garlic or 2 teaspoons minced garlic
2 tablespoons dill seed or 2 large fresh heads of dill
2 quarts cool water
2/3 to 3/4 cup clear vinegar, 5% acid (taste as you go)
1 tablespoon mixed pickling spice
1/3 cup canning or Kosher salt
Instructions
Rinse cucumbers.

Trim 1/8” off blossom end (opposite where cucumber attaches to vine. This end has a rough dot instead of a smooth, indented dot on stem end). The blossom end has enzymes that may soften pickles. Don’t stress out about this though. Not sure? Trim both ends a bit.
Slice in half or quarters.
Put garlic, dill seeds and cucumbers in large container.
Stir together remaining ingredients until salt dissolves.
Pour brine over cucumbers.
Keep cucumbers under brine. A freezer baggie filled 3/4 way up with water works. Seal, lay on top of cucumbers to keep under brine.
Place cloth over jar to keep insects out.
Leave on counter 2-4 days or until cucumbers look and taste like pickles. Mine were ready after 2 days. After pickling, add more of any one ingredient if you like.
Store in refrigerator a couple days before eating to crisp up.
Keeps 6 months refrigerated.

Tips:
Sub in English cucumbers if you don’t have picklers.
Grape leaves for crispness: optional but good
Like my mom, I add a wild grapevine leaf to my pickles.