Wednesday, July 21, 2010

Daily Canning

Spices ready to go.

Jonathan starts packing the jars.

Cucumbers ready to go!

This year we are growing a new variety: Indian brown. They can get really bitter, so I tasted them and peeled the ones that needed it.
We are still growing Lemon cucumbers which never seem to need to be peeled.

Finished pickles!

Spicy Dill Pickles

2/3 c. salt
12 c. water
4 c. white vinegar

1/2 teaspoon mustard seed
1 dried hot pepper cut in half
2 cloves of garlic each cut in half
1 sprig dill
sprinkle of cut up dill stems and leaves

Canning time used: 15 minutes

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