Homemade Pickles

Happy Friday! Today’s recipe is a fun one, homemade pickles! After going to Joan’s on Third and falling in love with their pickles we were determined to figure out a way to make them at home.

What’s great about homemade pickles, is that you can basically season them the way you like. Don’t like mustard seeds? Add juniper berries! Not a fan of garlic? Well, now, that’s just crazy! Who doesn’t like garlic? Only crazy people that’s who, unless you’re allergic, then that’s okay.

Anyways, this recipe is pretty awesome (if we don’t say so ourselves) and we think they’re actually better than Joan’s on Third! Sorry, Joan.

Happy Pickling!

TYL DIY Pickles

TYL’s DIY Pickles 


  • 2 lb’s Pickling Cucumbers*
  • 1 White Onions (Sliced)
  • 2 Tablespoons Kosher Salt
  • 2 Cups White Vinegar
  • 4 Cups Water
  • 1 1/2 White Sugar
  • 3 Tablespoons Salt
  • 1 1/2 Teaspoons Celery Seeds
  • 1 to 2 Tablespoons Garlic (Chopped)
  • 1/4 Cup Fresh Dill (Chopped)
  • 1 1/2 Tablespoons Mustard Seed (Yellow)

*You can also use Persian Cucumbers or English Cucumbers

Step 1: 

Either using a mandolin or a knife, slice the cucumbers to your thickness liking. Mix the kosher salt. Place the pickles in a colander and let the liquid drain out for about thirty minutes.

Step 2: 

After thirty minutes, rise and dry the cucumbers. Mix with onions and set aside in a bowl (or if you have them, two glass mason jars)

Step 3: 

In a large sauce pan, mix together: vinegar, water, sugar, salt, celery seeds, garlic, dill, and mustard seed. Bring to a boil, add more salt or sugar if needed.

Step 4: 

Transfer mixture to a heat proof container and let cool to room temperature. When cool, pour the liquid over the cucumbers. Cover the jars, and place in the fridge and let cool completely.

TYL DIY Pickles

Beef Wellington Day

According to the King of the kitchen, Gordon Ramsay, it’s National Beef Wellington Day! Who knew! If we had known, we would have prepared more but alas we didn’t, so we have a picture from our glorious trip to Vegas from a few years back.

After spending hours watching Hell’s Kitchen, Master Chef, and any other Gordon show, we realized we needed to try his Beef Wellington. Well not his, cause we knew he wouldn’t be cooking for us personally, but you get the idea.

We booked our table at Gordon Ramsay Steak, at the Paris Hotel and Casino in Las Vegas, and from the moment we got there, we knew it was love at first sight. We were seated on the balcony looking at an abstract art light installation of Gordon Ramsay’s hands while he makes his signature Wellington.

GR Steak

Fun right? Here’s our menus!

GR SteakAnd that i-Pad in the background? Our drink menu. That Gordon is so progressive, saving trees by using i-Pads!


A traditional and delicious Pimm’s Cup, we could have sucked those bad boys back, but alas we are ladies, and not big drinkers so one drink was enough. But a delicious drink. After we ordered our drinks, the meat cart came to our table.


Terrible photo, but that right there is a tray full of meat. These are all the different cuts of meat they offer. Pretty, but that wasn’t what we came for, we came for that sexy Beef Wellington.

So we ordered two Beef Wellingtons and two of Gordon’s classic Caesar Salads.

GR Steak

Small, yet totally satisfying. And we both tried the Scotch Eggs, not bad either. Not long after finishing the salad, our beautiful, mouth watering Beef Wellington was brought out to us.

BEEFCan you hear that? That’s the sounds of angels singing, the heavens opening and the light shining down upon this beautiful plate. We have never tasted something so beautiful. Just thinking and looking at it has our mouths watering. The puff pastry was flaky, buttery, and gold brown, and the inside was so tender and moist. The steak was the most beautiful color of red, it was perfect.


Unfortunately, we wanted to save room for sticky toffee pudding, so we took our leftovers to go. And what’s even sadder, is we left them in the hotel room the day we left!

Since we tried Beef Wellington, we have been itching to make it, and we plan to, SOON, so stay tuned!