So hop on over and see if you can find one or two or three that pique your interest.
The garden is offically out. Hubby got it all tilled up and yesterday we planted 20 better boy tomatoes, one cherry tomato, 4 jalapenos, 8 green peppers, one row of purple hull peas, cukes, 1 squash, butternut squash, cantaloupe, watermelon, lots of sunflowers, banana peppers . . . I'm sure I'm leaving something out. We had a nice drenching rain during the night, so that is a great start for the garden. I also have dill, oregano, and basil coming up! I cook with oregano and basil year round.
My boys cannot get enough dill pickles. I have to can quarts and quarts and quarts of them.
Left to right: Squash pickles, dill pickles, salsa
Approximately 10 pounds of pickling cukes (small)
5 cups white vinegar
13 cups water
3/4 cup sugar
1 cup pickling salt…coarse
fresh garlic pieces
Wash cukes well and leave in cold water while preparing everything else.
Mix water, vinegar, sugar, and salt. Simmer.
Prepare canning lids and rings by simmering in water.
Prepare clean, warm canning jars by adding 1-2 pieces garlic pieces and one head of fresh dill. Pack tightly with cukes. I prefer to use very small whole cukes.
Fill jars carefully with hot brine (vinegar mix).
Place lids and rings on the jars carefully and place into a boiling water bath for 15 minutes.
Some country cooks do not process their pickles in a boiling water bath. Pickles can be done be completely eliminating the canning process and they will seal on their own. However, many people are not comfortable with this method. You have to do what works best for you.