2014 (1) allergies (7) apples (1) axe (1) bacon (1) battery bank (3) beer (17) bees (122) berries (3) biltong (1) BioDiesel (1) black soldier flies. (1) blueberries (7) book review (14) bread (2) brewing (37) bush knife (1) canning (10) cats (1) cellar (1) chainsaw (1) cheese (9) chickens (25) cider (3) cider review (11) cleaning products (1) cooking (2) coop (3) creek (1) cyder (13) cyser (12) deck (3) dehydrator (4) diary_toledo (27) diy (48) farm (2) fire (1) firewood (1) flood (2) fodder (6) food (13) food review (5) gardening (14) gluten (6) goats (1) goji (1) greenhouse (2) hive check (5) homestead (1) homesteading (10) honey (7) jam (7) kids (1) kittens (1) land clearing (3) lessons (1) mead (1) MH hive (35) move (2) mower (1) muntons (2) mushrooms (2) paleo (1) pork (1) power (3) prepping (1) projects (3) pumphouse (3) queen (2) re-queen (1) review (1) rootbeer (2) septic (2) sharpening (1) shaving (1) shed (17) SJ hive (24) skills (3) soap (2) starter (2) steven harris (1) storm (1) swarm (7) tip (2) to-do (1) todo (1) toledo (3) top bar hives (2) toyon hive (9) trees (2) vanilla extract (1) washington (3) wasps (1) water (3) wax moths (1) well (1) wilderwolf (1) wine (15) winter 2015 (1) winter 2016 (1) wood (1) worms (2) yogurt (2)

2014/09/23

More Pickles!

We picked a bunch of cucumbers and made more pickles. We used the following Dill pickle recipe:

Dill Pickles

Boil together:
3 quarts water
1 quart vinegar
1 cup pickling salt
(makes approximately 8 quarts of pickles)
(approximately 1 pound of pickles per jar)

Line bottom of jar with a grape leaf, slit cucumbers with knife (top and bottom to aid in absorption of above solution).  Place 2 cloves of garlic in jar along with 2 heads of dill or 1 head and stem plus leaves in the jar.  Pack pickles in jar and add boiling solution. Seal (keep lids and rings in boiling water until you remove them to seal jars)

If you don't have grape leaves you can add a piece of alum as big as the end of a finger and place on top of the pickles in the jar.  Both grape leaves and alum will keep the pickles firm.

No comments: