I love holidays. A chance to remember past events and celebrate life is timely for all of us. We aren’t going big on this one – there’s no crazy picnic happening at the Wagner’s house, but we are still taking the opportunity to celebrate with yummy food. Because that’s how Wagners roll.
So, if you’re looking for menu ideas – here you go. Our menu for today features several things I have had absolutely no hand in making except for coming up with the idea, and one thing that is the easiest thing on the menu that I did make. Because my ability to do things is severely lessened these days.
Memorial Day Menu
- Baby Back Barbecued Ribs
- Twice-baked potatoes
- Grandma’s Coleslaw
- Refrigerator Dill Pickles
- Blueberry Pie
Below I will include the recipe for the refrigerator dill pickles. I think they came out very well. Mine aren’t very salty but I like them that way. They taste super fresh with a kick at the end.
But before we get to that: For the baby back ribs, mom made a rub with salt, pepper, paprika, cumin, and chili pepper. She put oil on the ribs, then the rub, and they are currently on the charcoal grill cooking to (what we hope will be) perfection. About 30 minutes out, we will put the homemade barbecue sauce on them. We’ll use ingredients we love like brown sugar, molasses, ketchup, maybe some whiskey if I can convince mom of that, and Worcester sauce for the sauce.
For the twice-baked potatoes, we are using Pioneer Woman’s recipe which includes lovely ingredients like bacon, sour cream, and cheese.
My grandmother’s coleslaw recipe is the best I’ve ever tasted. I grew up having it with fried chicken and mashed potatoes. To this day I cannot stand any coleslaw that has a creamy dressing on it. The exception to that being the coleslaw we put on shrimp tacos. But anyway…grandma’s coleslaw is easy to make. Thinly slice the cabbage and put salt and sugar over it and let it sit for a while. About 30 minutes before serving, pour a dressing of oil, vinegar, salt, and pepper over it. It is simple and delicious.
Now for the recipe you’ve been waiting for…or something like that. The recipe for Refrigerator Dill Pickles came from a good friend of mine. I visited her last summer, and I’m pretty sure I ate an entire jar of these pickles I loved them so much. They are easy and yummy and fresh-tasting. I halved mine when I made the recipe because I didn’t want tons of pickles around. I have three pint-sized jars as it is and will probably give some away.
Refrigerator Dill Pickles
10 medium cucumbers, sliced. Do not slice them thinly. They should be a quarter to eighth-inch thick
Fresh Dill Sprigs – a few per jar
4-6 garlic cloves per jar – peeled and thickly sliced
½ tsp. crushed dried red pepper flakes
4 tbsp fine kosher salt
1 qt. water
1 cup white vinegar.
Into 3 quart jars, layer dill, garlic cloves, and cucumber slices. Combine water, vinegar, salt, and red pepper flakes, stirring until salt dissolves. Pour over cucumbers. Store jars in refrigerator. You can eat them about 24 hours after you have let them sit in the refrigerator. Enjoy the goodness!
And my mom will be making a blueberry pie that will finish it all of with deliciousness.
Enjoy your memorial day, my friends. What did you plan on your menu? I’d love to hear!