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Old world self-sufficiency in a new world ...
So much of our lives literally revolves around the kitchen. We eat all our meals together there, sharing the day's challenges and successes. It served as the school room and the family room for playing games. Plans for the day and the future are discussed and solidified over food and drink. The bills get paid, records are kept and taxes figured there. Seeds are spread on the table while planning the garden and jars are sorted and filled there at harvest time. Quilts and clothes get cut and sewn on that table. Neighbors and friends are always welcome to share a cup of coffee and baked goods of the day. Wonderful memories reside in the kitchen while delightful new, little people come to add their chapters.

Nothing is Easier than Pickles

Posted by Pam on 7/10/2017 to Canning

Super simple crunchy pickles made at home.

When Grandma had 8 kids and 15 farm hands to feed, she made pickles in crocks. When it came time to scale down, she used the same method in jars. Her pickles where always crunchy and easy to slice for salads or sandwiches.

Cucumbers, medium whole
1 quart water
1/2 cup vinegar
Dill or dill seed
Pickling salt
Peppercorns. optional
Garlic

Pack whole cucumbers loosely in sterilized quart jars.
Add large bunch dill or 2 T. dill seed, 2 T. pickling salt, 1 clove garlic and 2 or 3 peppercorns to each jar.
Combine tap water and vinegar.  Fill jars to within 12 inch of sealing edge with solution.
Place caps on jars but not tight.
The fermentation process will take about two weeks. If liquid has worked out of the jar, add enough vinegar to bring the headspace back to 1/2 inch.
Get the steam canner boiling.
Clean the sealing edge with a damp rag.
Wash and scald the lids. Cap the jars tight.
Steam 5 minutes - long enough to heat the glass but not the contents.