Thirty Five pounds of cucumbers have been washed, sorted, stuffed into jars, along with garlic, dill, grape leaves, hot peppers and brine...They will rest on cellar shelves until Thanksgiving, when they will be ready to eat...I have a few pounds leftover and am thinking about making fermented dills...First I have to wave a wand over the kitchen, twitch my nose or just get dressed and clean up my mess from yesterday!..I keep telling myself, I love what I'm doing...Hugs to All...OWAV:)
The photos are in reverse order...
2 gallons that will be made into sweets, in
about six weeks
Dills ready for cellar shelves.
Cucumber getting washed and trimmed.
Our 2 hour visit/lunch in Boardman park
on the river.
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