I am fortunate to live near a farm that grows these beautiful, round Italian heirloom eggplants. This variety is a plump, tear-drop- shaped eggplant with rosy lavender skin and alabaster flesh. The meaty and firm yet tender flesh has a delicate mild flavor and a creamy consistency with no bitterness. Rosa Bianca has few seeds, making it the perfect variety for grilling and baking.
Baked Eggplant Stacks
1 Rosa Bianca Eggplant, about 1 ½ lb.
½ cup flour
3 egg whites beaten with 1 tablespoon of water
2 cups Italian seasoned Panko crumbs
1 large beefsteak or heirloom tomato, about 1 lb
6 Fresh Mozzarella slices
6 basil leaves
1/2 teaspoons fine sea salt
¼ cup Extra-virgin olive oil
Preheat the oven to 425 degrees F. Pour the ¼ cup olive oil into a large rimmed rectangular sheet pan.
Peel the eggplant and slice into six 1/2-inch-thick circles.
Dip the eggplant slices into the flour, then the egg white mixture and finally the crumbs, tossing around to make sure the crumbs adhere. Place the breaded eggplant on a plate and refrigerate for an hour or two.
Put the sheet pan with the oil in the oven for 5 minutes. Remove from the oven (with oven mitts) and arrange the eggplant on the hot pan. Bake for 10 minutes, then turn the pieces over and bake another 10 minutes or until they’re golden on the other side.
Reduce oven temperature to 375 degrees. Put a tomato slice on top of each eggplant slice, then a basil leaf on each and top each with a slice of mozzarella. Return the pan to the oven and bake until the cheese melts.
Tomatoes with Herbed Ricotta
Use beautiful heirloom tomatoes that are in season now along with lots of fresh herbs.
For two servings:
1 cup whole milk ricotta cheese
1 scallion, white and green parts, minced
1 tablespoon minced fresh dill
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
Freshly ground black pepper
1 garlic clove, minced\
1 large heirloom tomato, about 1 lb
1 tablespoon extra virgin olive oil
2 tablespoons julienned fresh basil leaves, plus extra for garnish
Fleur de sel
In a medium bowl, combine ricotta, scallions, dill, chives, parsley, garlic and 1/2 teaspoon black pepper. Set aside for up to 30 minutes.
Slice the tomato into ¼ inch thick slices. You should get 4 slices. Place on paper towels and sprinkle lightly with salt. Let drain for 30 minutes. When ready to serve, place the tomato slices on a serving plate. Drizzle with olive oil. Spread ¼ of the ricotta mixture over each tomato slice. Sprinkle with reserved basil and fleur de sel, and serve at room temperature.
Old Fashioned Vidalia Onion Pie
Vidalia onions are in season now. They are a sweet, mild onion grown in Georgia. Vidalias can be used in place of any yellow onion, but their flavor is so special that you can really let them be the star of the show, such as this Vidalia Onion tart.
One 9-inch pastry crust:
1 1/2 cups All-Purpose Flour
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon baking powder
1/3 cup vegetable oil
4 tablespoons water
Whisk together flour, salt, sugar, and baking powder. This can be done right in the pie pan if you like. Whisk together the oil and water, then pour over the dry ingredients. Stir with a fork until the dough is evenly moistened. Pat the dough across the bottom of the pie pan and up the sides. A flat-bottomed measuring cup can help you make the bottom even. Press the dough up the sides of the pan with your fingers, and flute the top. Fill and bake.
2 large Vidalia onions, diced
1/4 cup butter
8 oz cheddar cheese, freshly grated
1 tablespoon flour
1 teaspoon salt, divided
1/4 teaspoon cayenne pepper
3 eggs, beaten well
1 cup whole milk
Saute the onions in butter over medium-low heat, stirring constantly until golden brown. This will take 40 to 45 minutes. Add 1 tablespoon flour, ½ teaspoon salt, and cayenne pepper.
Preheat oven to 350°F Line a baking sheet and place the pastry-lined pie pan on the baking sheet to help with transferring in and out of the oven.
Spread half the cheddar cheese over the bottom crust and top the cheese with the cooked onions.
In a measuring cup, whisk the eggs together with the milk and ½ teaspoon of salt, then pour it over the onion mixture. Top with the remaining cheddar cheese.
Plums are generally in season somewhere in the United States from the end of May all the way into October. Not only are they good for eating out of hand, but they are an excellent fruit for baking, such as this crostata recipe below. Crostata is the Italian term, and Galette is the French term for a rustic dessert that consists of a rolled out piece of pastry dough and the edges of the dough are folded in about an inch or so over the filling.
Pie pastry for one 9-inch pie
2 tablespoons orange marmalade
1 tablespoon honey
3 tablespoons sliced almonds
1 tablespoon cream
2 tablespoons coarse sugar
Slice the plums into thin wedges.
Roll pie dough out to a 12-inch circle on a sheet of parchment paper. Slide the parchment onto a sheet pan. Spread marmalade on the center of the tart; then fan around the wedges of plums, leaving a 1-inch border. Fold the pie crust dough edge over onto the plums.
Drizzle honey over plums, brush pie crust dough edge with cream and sprinkle with coarse sugar. Bake at 375 degrees F until fruit is tender and crust is cooked on the underside, about 25 to 30 minutes.
In the mood for deep-dish pizza? No need to to get take out because this deep dish pizza is easy to make at home.
Chicago-Style Pan Pizza
Makes two 10-inch deep-dish pizzas.
1 recipe Deep Dish Pizza Dough, recipe below
8 tablespoons extra-virgin olive oil, divided
1 pound Italian sweet sausage, crumbled
1/2 pound button mushrooms, chopped
1 cup chopped onions
2 garlic cloves, minced
26-28 oz container chopped Italian tomatoes
1 teaspoon dried Italian herbs
1 teaspoon of sea salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes
16 oz mozzarella, shredded
Grated Parmesan Cheese
Preheat the oven to 450 degrees F.
Drizzle 2 tablespoons of olive oil in two 10-inch round deep dishpans. Place one dough ball in each pan and press into the pan until the edge of the dough reaches the corners of the pan. Press the dough so that the edges rise up slightly. Cover the pans with a kitchen towel and set aside to rest as you prepare the filling.
Place a large saute pan over medium heat and add 2 tablespoons of olive oil. Once the oil is hot, add the sausage and cook until lightly caramelized, about 4 minutes. Add the mushrooms and onions and cook until soft, about 4 minutes. Add garlic, Italian herbs, crushed red pepper flakes, black pepper, and tomatoes to the pan and cook until thickened, about 1 hour. Allow to cool to room temperature and divide the mixture in half.
Sprinkle the bottom of each dough with 1/4 of the shredded cheese, about 1/2 cup. Spread an equal amount of the sausage mixture over the dough in each pan. Drizzle each with 1 tablespoon of olive oil and then top each pizza with the remaining mozzarella cheese and a sprinkling of Parmesan. Transfer the pizzas to the oven and bake until the dough has risen, the cheese has melted, and the surface of the pizza and dough are a golden brown, about 20 minutes. Remove from the oven, let rest 10 minutes, cut into wedges, and serve hot.
Deep Dish pizza dough ingredients:
2 ¼ teaspoons (1 packet) instant yeast
1 cup warm water (110 degrees F)
Pinch of sugar
1 1/2 teaspoons salt
1 1/2 tablespoons extra virgin olive oil, plus more for coating bowl
3 cups all-purpose flour
In a large mixer bowl fitted with the paddle attachment, add all the dough ingredients. Mix until the dough forms a ball around the paddle. Remove the paddle and switch to the dough hook and knead the dough for 7 minutes to form a smooth and elastic dough that is not sticky. Transfer dough to a lightly oiled large bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually 1 hour. Divide dough into 2 portions and form each into a ball.
I make freezer jams because they are easy to make, don’t need packaged pectin and last a long time in the freezer. The secret ingredient is lemon. Lemon has natural pectin in it, but it needs sugar to gel. I also use a natural sugar substitute because we try not to eat sugary foods and it works just fine in the jam.
Freezer Blueberry Jam
4 cups fresh blueberries
1 cup sugar or sugar substitute (I use Lakanto Monk Fruit)
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
Mix blueberries, sugar, lemon juice and vanilla in a large saucepan; cook, stirring constantly, over medium heat until thickened and reduced by about half, about 30 minutes. Using a potato masher crush the berries several times during the cooking process. Pour the jam into clean freezer jars. Cool to room temperature. Store the jam in the freezer. When ready to use a jar, place in the refrigerator overnight.
Preserves are cooked the same way jam is, however, the only difference is that the fruit in preserves is cut into chunks, whereas with jam, the fruit is crushed. The texture of preserves is not as stiff as jelly or jam. It is easy to spread and makes a great topping for ice cream or pancakes.
1 quart of strawberries
2 1/2 cups granulated sugar or sugar substitute (I use Lakanto Monk Fruit)
2 tablespoons fresh lemon juice
1 long strip of lemon zest
Fill 4-pint jars with boiling water and place the lids in a bowl and cover with boiling water. Set aside while you make the preserves.
Wash the strawberries and remove the leaves. Cut them in half and place the berries in a large saucepan. Add the sugar, lemon juice, and zest. Stir well.
Bring the mixture to a boil and stir occasionally until mixture thickens, about 20-25 minutes or a candy thermometer registers 220 degrees F.
Remove the pan from the heat. Empty pint jars and remove the lids from the water.
Fill the jars with the preserves and place the lids on the jars. Cool for a few hours at room temperature. Store the jars in the refrigerator for a few weeks or freeze them for future use.
Makes about 2 ½ cups
1 1/2 cups sugar
1/4 cup honey
3 tablespoons fresh lemon juice
1 whole thyme sprigs
2 pounds ripe fresh figs, stemmed and quartered
Remove the strips of rind from the lemon and the orange using a vegetable peeler, avoiding the white pith. Combine the rind strips and the remaining ingredients in a large, heavy saucepan or large Dutch oven.
Bring to a boil over medium-high heat; reduce the heat to medium; and cook 50 minutes or until the mixture thickens, stirring frequently to prevent sticking. (If testing with a candy thermometer, it should read 220°F.) Discard the thyme and citrus strips.
Pour into refrigerator or freezer storage jars. Store in the refrigerator for several months or the freezer for up to six months.
For 2 1/2 pints
3 pounds ripe blackberries
2 cups sugar or sugar substitute (I use Lakanto Monk Fruit)
2 tablespoons lemon juice
Using a potato masher, crush the fruit until soupy. Measure this puree and note the quantity. Put the puree in a large, wide, heavy-bottomed, non-reactive pot. The puree should be no more than 1 inch deep in the bottom of the pot. I placed half of the blackberry puree in a strainer to remove seeds before proceeding with the recipe. For every two cups of fruit puree, add to the pot one cup of sugar and 1 tablespoon of freshly squeezed lemon juice.
Bring the fruit-sugar mixture to a boil over high heat, stirring frequently. After it boils, continue to cook over medium-high heat, stirring constantly, for 12 to 14 minutes, or until thickened.
Check the consistency by turning off the heat and putting a spoonful of hot jam on a chilled
When the jam is set, ladle it into clean half-pint jars or other air-tight containers. Allow to cool, then store in the refrigerator for up to a month.
Easy Homemade Peach Jam
4 cups (1 kg) fresh peaches, pureed
2 cups (400 grams) white sugar or sugar substitute (I use Lakanto Monk Fruit)
3 tablespoons fresh lemon juice
Using a sharp knife, peel the peaches and remove the pits. Transfer to a food processor and process until smooth. You can do this in batches.
Pour the peach puree in a large and deep pot and add the sugar and one tablespoon of the lemon juice. Bring to a light boil and cook for about 20-25 minutes stirring very frequently. The jam will be ready when it reaches 221 °F/105 °C or when it’s thick enough when dropped onto a cold plate. Add the rest of the lemon juice, stir, and remove the pot from the heat.
Transfer the hot jam into pasteurized jars, making sure not to fill them all the way to the rim. Using thick gloves or a towel, secure the lids, invert the jars upside-down, and let them cool. Refrigerate or freeze.
Historians divide Polish American immigration into three “waves”, the largest from 1870 to 1914, a second after World War II, and a third after Poland’s independence in 1989 when Poland was freed from Communist rule. Most Polish Americans are descended from the first wave, when millions of Poles fled Polish districts of Germany, Russia, and Austria. This group is often called the za chlebem (for bread) immigrants because most were peasants in Poland who did not own land and lacked basic needs. Substantial research and sociological works such as The Polish Peasant found that many Polish immigrants shared a common objective of someday owning land. U.S. Legislation cut Polish immigration from 1921 to World War II but opened up after World War II to include many displaced persons from the Holocaust.
Immigrants in all three waves were attracted by the high wages and ample job opportunities for unskilled manual labor in the United States and found jobs in American mining, meatpacking, construction, steelwork, and heavy industry—in many cases dominating these fields until the mid-20th century. Over 90% of Poles arrived and settled in communities with other Polish immigrants and the largest such community historically was in Chicago, Illinois.
The first emigrants from Poland were Silesians from the Prussian partition of Poland. They settled in Texas in 1854, creating an agricultural community that carried their native traditions, customs, and language. The land they chose was bare, unpopulated countryside where they created communities. The first home built by a Pole is the John Gawlik House, constructed in 1858. The building still stands and displays a high-pitched roof common in Eastern European architecture.
Poles also settled a farming community in Parisville, Michigan, in 1857. Historians debate whether the community was established earlier, and claims that the community originated in 1848 still exist. The community was started by five or six Polish families who came from Poland by ship in the 1850s and lived in Detroit, Michigan in 1855 before deciding to initiate a farming community in Parisville, where they created prosperous farms and raised cattle and horses. The lands were originally dark black swamps, and the settlers succeeded in draining the land for use as fruit orchards. As per the Swamplands Act of 1850, the lands were legally conferred to pioneering settlers who could make use of these territories. Individual Polish farmers and their families took advantage of this new law, and other immigrants settled disparate areas in interior Michigan independently. The Parisville community was surrounded by Native American Indians who continued to live in teepees during this time. The Poles and the Indians enjoyed good relations and historical anecdotes of gift-giving and resource sharing are documented. Polish farmers were dispersed throughout Michigan, and by 1903 roughly 50,000 Poles were said to live in Detroit.
Polish cuisine is rich in meat, especially pork, chicken and beef, in addition to a wide range of vegetables, spices, and herbs. It is also characteristic in its use of various kinds of noodles as well as cereals and grains. In general, Polish cuisine is hearty and heavy in its use of butter, cream, eggs, and extensive seasoning. Among the well-known Polish national dishes are bigos [ˈbiɡɔs]; pierogi [pʲɛˈrɔɡʲi]; kiełbasa; pork loin kotlet schabowy breaded cutlet [ˈkɔtlɛt sxaˈbɔvɨ]; gołąbki cabbage roll [ɡɔˈwɔ̃pkʲi]; zrazy roulade [ˈzrazɨ]; sour cucumber soup (zupa ogórkowa) [ˈzupa ɔɡurˈkɔva]; mushroom soup, (zupa grzybowa) [ˈzupa ɡʐɨˈbɔva]; tomato soup (zupa pomidorowa) [ˈzupa pɔmidɔˈrɔva]; rosół meat broth [ˈrɔsuw]; żurek sour rye soup [ˈʐurɛk]; flaki tripe soup [ˈflakʲi]; and red beetroot barszcz [barʂt͡ʂ].
A traditional Polish dinner is composed of three courses, beginning with a soup like the popular rosół broth or tomato soup. The soups are followed by an appetizer such as herring (prepared in either cream, oil, or in aspic); or other cured meats and vegetable salads. The main course usually includes a serving of meat, such as roast, breaded pork cutlet, or chicken, with a surówka [suˈrufka], shredded root vegetables with lemon and sugar (carrots, celeriac, seared beetroot) or sauerkraut. The side dishes are usually boiled potatoes, rice or less commonly kasza. Meals often conclude with a dessert including makowiec, a poppy seed pastry, napoleonka cream pie or sernik cheesecake.
These authentic recipes make very generous servings, so for my family, I cut the recipes in half.
Kotlet Schabowy (Polish Pork Chops)
4-6 boneless pork chops
Salt and pepper
3/4 cup flour
3 egg whites or 2 eggs, beaten
1 cup bread crumbs
1 teaspoon dried marjoram
1/3 vegetable cup oil, more if needed
4-6 pats of butter
Place pork chops between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet, turning occasionally, until ¼-inch thick. Season with salt and pepper.
Pour flour onto a large plate. Whisk eggs in a wide, shallow bowl. Place breadcrumbs and marjoram in a separate shallow bowl.
Dredge chops with flour. Dip in the whisked egg. Coat with bread crumbs on both sides. Shake off excess coating. Place chops on a plate and refrigerate for an hour or until ready to cook.
Heat the oil in a large skillet over medium-high heat. Add breaded chops; cook until golden brown, about 5 minutes per side. Place in oven 300 degrees, on a heatproof platter with a pat of butter on top and place a sheet of foil on top while the rest of the dinner is prepared.
16 oz bag sauerkraut
4 oz white button mushrooms, sliced
1 medium onion, chopped
2 bay leaves
2 tablespoons butter
1 teaspoon sugar
Salt and Pepper to taste
⅓ cup of water
2 tablespoons flour
Rinse the sauerkraut under running water. Squeeze out excess water and chop it.
In a medium saucepan, heat the butter. Add onions and cook for approximately 5 minutes until they are golden brown. Add the mushrooms. Saute mushrooms and onion for 3 minutes. Add sauerkraut, sugar and bay leaf to the mushrooms; cook and stir for 10 minutes.
Blend the water into the flour. Mix with the sauerkraut mixture and simmer for 15 minutes. Season to taste with salt and pepper. Discard bay leaves. Garnish with parsley and serve as a side dish.
Pierogies are filled dumplings that are served as a side dish.
1 box Classic Onion or your favorite variety of pierogies ( I used Mrs. T’s® Pierogies)
¼ cup butter
Salt and pepper, to taste
Fresh thyme leaves
Place frozen pierogies on a plate in the refrigerator early in the day that they will be cooked.
Polish Walnut Bread
3 cups bread flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 1/2 teaspoons instant yeast
1/2 cup water
1/2 cup heavy (whipping) cream
1 large egg
4 ounces (1 stick) unsalted butter, room temperature
Combine the flour, sugar, salt, and yeast in the bowl of an electric mixer fitted with the paddle attachment. Mix for a few turns to evenly distribute the ingredients. Add the butter cut into cubes and the egg, water, and cream. Mix until combined and the dough begins to stick together. Switch to the dough hook and knead the dough for about 7 minutes. It should be smooth and soft.
Put the dough in a large buttered bowl and cover it with a towel. Let it rise in a warm place for about 1 1/2 hours, until doubled.
While the dough is rising, prepare the walnut filling:
10 ounces walnuts
4 ounces (1 stick unsalted butter)
1/2 cup brown sugar
2 large eggs, divided
1/2 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
To make the walnut filling:
Put the walnuts in a food processor and process until finely ground.
By hand or in a mixer, cream the butter and brown sugar until smooth. Stir in one egg, vanilla extract, and cinnamon. Add the ground walnuts and mix until incorporated. Set aside.
To make the pastry:
Place the risen dough on a lightly floured board and roll it into a 20- by 15-inch rectangle.
Spread the walnut filling evenly over the dough. From the long end, roll up the dough, pinching the ends to the sides to seal it. Pull the dough to a length of 25 inches and twist the roll into a circle. Place it on a large parchment-lined baking sheet.
Let the dough rise for about 1 1/2 hours until doubled.
Preheat oven to 325 degrees F. Lightly beat the remaining egg and brush it on the dough. Bake the walnut roll for 40 to 45 minutes, until it is a dark golden brown color and registers 200 degrees F on an instant-read thermometer.
Let the walnut roll cool for 15 minutes and then slice it yo serve it warm. The pastry can also be reheated in a 350 degree F oven.
For 2 servings
2 whole broccoli stalks
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup heavy cream
1/2 cup sharp cheddar cheese grated
1/2 teaspoon Dijon mustard
Preheat oven to 400 degrees F.
Peel the broccoli stalks and trim off the bottom of the stalks. Spray a baking dish with olive oil spray. Add the broccoli stalks. Season with salt and pepper. Drizzle with olive oil.
Roast until the stalks are fork-tender, 25-30 minutes. Pour cheese sauce over roasted broccoli and serve.
To make the cheese sauce
Combine the ingredients in a glass dish and microwave on high for 30 seconds. Whisk. Heat again for 30 seconds more until all the cheese melts. Let sit a few minutes to thicken.
Sauteed Cabbage And Franks
For a heartier meal, add a side of mashed potatoes.
For 2 Servings
2 tablespoons butter, divided
1/2 cup sliced onions
1 clove garlic, grated
1 tablespoon red wine vinegar
8 oz all-beef hot dogs, knockwurst or kielbasa, cut into 3-inch lengths
8 oz or ¼ head of green cabbage, cored and sliced
1/2 teaspoon paprika
Sea salt and pepper, to taste
2 tablespoons Italian flat-leaf parsley, rough chopped
1/2 teaspoon crushed red pepper flakes
In a medium skillet over medium heat, melt 1 tablespoon of butter. Add the onion and garlic to the pan. Sauté until the onion is tender.
Add red wine vinegar to the pan and mix.
Add the hot dogs and saute for a minute or two.
Add remaining butter, cabbage, paprika, salt, and pepper. Toss to mix all the ingredients together and coat the cabbage with butter and seasonings.
Saute on low heat until cabbage is wilted and very tender.
Top with fresh parsley and crushed red pepper flakes before serving.
As I mentioned on Friday that this has been a good season for peppers, my CSA share has yielded quite a few different varieties. Here are some of the ways I have used them.
Italian Peppers and Eggs
This recipe is a traditional Italian dish served at lunch with crispy Italian bread.
8 large organic free-range eggs
2 tablespoons extra virgin olive oil
1/2 teaspoon dried chili pepper flakes
2 cloves of garlic, grated
1 large sweet onion, peeled and sliced
16 Italian sweet (banana) frying peppers
Salt and pepper to taste
Slice peppers in half lengthwise. Remove the stem and seeds, Cut each half into 1-inch pieces
In a large skillet over medium heat, sauté chili, garlic and onion in olive oil until soft, about 5 minutes
Add frying peppers and sauté until they begin to soften and wilt, about 5 minutes
Beat eggs, lower heat and add beaten eggs to the pan with onion and peppers
Let set in pan, then cook gently, occasionally folding eggs over, until firm
Add salt and pepper to taste
Pickled Sweet Cherry Peppers
These pickled peppers make a delicious appetizer stuffed with salami and provolone cheese slices.
For each one quart jar, you will need:
10-15 small sweet cherry peppers
1 clove garlic
1 teaspoon black peppercorns
1 bay leaf
1½ cups white wine vinegar
1 cup of water
1 teaspoon coarse salt
2 teaspoons white sugar or sugar substitute
Wash and dry the peppers and put them in a glass quart jar. Peel the garlic clove, cut it in half and add it to the cherry peppers along with the black peppercorns and the bay leaf.
In a small saucepan, combine vinegar, water, salt, and sugar. Bring to a boil and let it cook for 1 minute. Remove the liquid mixture from the heat and immediately pour over the peppers.
Let the contents of the jar cool completely at room temperature, then cover and refrigerate for 1 week. The peppers will be ready for eating after 1 week and will store in the refrigerator for up to 3 months.
Pickled Jalapeno Pepper Slices
The number of jalapenos will depend on how large they are and what size jar you use. I love having these on hand for Mexican recipes. I used 3 jelly jars and about 16 peppers.
15-20 large jalapeños
1 cup apple cider vinegar (or white wine vinegar or distilled white vinegar)
1 cup of water
2 tablespoons honey or liquid sugar substitute
2 cloves garlic, peeled and smashed
1 teaspoon salt
Wear gloves to protect your fingers and remove the stem on each pepper. Slice the peppers into thin circles. Combine the prepared peppers and smashed garlic in jelly sized glass jars.
In a small saucepan, combine vinegar, water, honey, and salt. Bring the mixture to a boil on the stove, stirring occasionally to dissolve the sweetener into the liquid. Remove from the heat and carefully pour the liquid over the peppers. Use a butter knife to push down the peppers so they all fit and there aren’t any hidden air pockets.
Let the pickles cool to room temperature in the jar, then screw on the lid and refrigerate the pickles for several days before using. They are best when fresh but keep well for several months.