I’ve never had luck growing cucumbers in my garden. Good, sweet corn and prolific cucumbers have evaded me.
This year I decided to get a little nuts and planted 8 random varieties of cucumbers with the thought that, at least ONE has to work out. I now have enough cukes coming on to make small batches of pickles once a week!
This is really exciting for me!
For my first batch, I had in mind the good old “grandma’s pickles” kind of pickle. This meant a trip to the cupboard, to drag out my stack of old church cookbooks.
How to make Dill Pickles:
by Mrs. Fred Johnson
8 cups water
2 cups vinegar
1/2 cup salt
16 sprigs fresh dill
1 clove garlic in each jar, optional
Boil water, vinegar and salt for about 5 minutes. Put small cukes into jars. 8 to 10 pints. Put dill into jars also. If garlic is used drop a clove in each jar. Pour solution over cukes and seal. Let stand for several weeks until pickled.
Updated process: Leave 1/4-inch headspace. Remove air bubbles. Add lids and rings. BWB 15 minutes (pints or quarts).
One of the joys of living in a rural agricultural area is a country church every 5 miles and each one makes a cookbook for their 100th anniversary. Once your grandmas and aunties have used these, they will inevitably be passed to you if you’re the cook in the family.
They make great wedding gifts, too. Nothing says “Love well, eat well.” like a well used church-lady cookbook.
Get the handy print page and save this to your recipe box here:
Old Time Dill Pickles.
Rachel blogs at The Henway.
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