Sunday on our way home from Boardman, we made a 25 mile detour into Milton Freewater to Edwards Farm where we bought peaches and tomatoes to eat and cucumbers to pickle...Kept the cukes in ice water overnight and started pickling early Monday morning...I gathered the dill and grape leaves from our garden, garlic from the lean-to, vinegar and salt from the pantry...Herb brought up jars, lids and hot peppers from the cellar...Jars washing in the dishwasher, I started to scrub the cucumbers, sorting the larger ones for sweet pickles and the smallest for dills.
Cukes in ice water
Fresh Dill
Fresh Grape Leaves
The larger cukes go into a salt, water, vinegar, alum brine in gallon jars where they sit for 6 weeks then they are drained, saving part of the brine, add sugar, slice cukes, place in pint jars, heat and seal.
Gallon jars of cukes for sweet pickles
The smaller cukes go directly into pint or quart jars, first I place chopped dill in the bottom, carefully arrange the cukes, add garlic cloves and hot red peppers down the side of the jar and a grape leaf on top...Pour boiling brine of water, salt and vinegar over top, heat and seal...They will be ready to eat in time for Thanksgiving.
Dills before adding boiling brine
Nine finished quart jars of dill pickles
Are any of you wondering when the fun part is going to start...It started at 8am with scrubbing the cukes and ended at about 2pm in the afternoon when the last jar sealed...Hugs To All...OWAV:)
No comments:
Post a Comment