Friday, September 10, 2010

Dill Pickling

We have been busy, busy, busy on the farm! There is so much to harvest and put away for the winter months and as always, everything is ripening at the same time. Then there is the yearly rush to gather in all the good foods before the first frost.

Here are some of the goodies from the garden all gathered together for one pickling! The red peppers, dill, cucumbers, carrots, celery, and garlic all gather together for the tastiest, snappiest delightful dill pickles!

Once all the ingredients are pulled together and scrubbed clean, it is time to prepare all the vegetables for the jars. Peeling, slicing, trimming keeps everything looking and tasting delicious.

It also helps tremendously to have a wonderful husband who helps with all of the chopping, peeling, and canning!

Then layer all the spicy, aromatic deliciousness into the clean, warm jars. Dill on the bottom, garlic, cucumbers, carrot strips and celery sticks to make them extra fancy, more garlic, more dill and then the vinegar brine.

Once these jars have set for at least 6 weeks, put a jar into the refrigerator and let it get nice and cold. These pickles really taste the best at Christmas time and they go so well with any left over or full course meal you might have with the family. These pickles can also become a meal with some fresh bread and butter!


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