Thursday, August 18, 2011

Dill Pickles....made with love:)

Hello my Darlin Dears, fellow lovers of life, the meadow creatures that eat my green beans at night and the kind gnomes who played music to me this morn while I drank my coffee,

Miss lamb your dress wearing and flour covered farmer here,

ooooohhhh my goodness gracious..

I adore Dill Pickles:)

the cucs in my garden have been going crazy, so miss lamb has been looking like a witch stirring my huge couldron of Vinegar, Sugar and water, while making Dill Pickles & Sweet Pickles:)


Here is a quick shoot I did the other day with some:)

"Grandma's Recipe Card Stained With Vinegar"

....& another:)

....& since I have had over a bakers dozen e-mails wondering about my Recipe ....I decided to post it here:)

You will need:

*7 wide-mouth quart jars, lids & rings
*fresh dill, heads & several inches of stems shaken free of bugs
*cucumber, washed, scrubbed
*1 garlic clove (or more)

8 1/2 cups water
2 1/4 cups white vinegar
1/2 cup pickling salt
1 1/2 cup of sugar




2*Wash 7 quart jars in hot, soapy water (or dishwasher), rinse and fill with hot water; set aside.

3*Fill canning kettle half-full with hottest tap water; set on burner over high heat.

4*In a medium saucepan, fit lids and rings together, cover with water, bring to a simmer.

5*In a large saucepan, bring water, vinegar, sugar and salt to boil; turn off the heat; set aside.

6*FILL JARS: place a layer of dill at the bottom of each jar, along with one garlic clove (if used), then TIGHTLY load the cukes into the jar to the NECK of the jar (depending on size you may get two nice layers with a few small cukes in the top--)---squeeze cukes into the jar tightly--uniform size helps; add a few TINY spriglets of dill at the top, too, and another garlic clove if desired.

7*Once jars are loaded, pour in the brine leaving half-inch head space in each jar.

8*Add lid and ring to each jar, tightening evenly.

9*Place jars into canner with water JUST to the necks of the jars.

10*Bring water ALMOST to a boil (about 15 minutes--depending on how fast it heats up).

11*Remove jars, set on a dish towel on the kitchen counter, cover with another dish towel & let cool.

12*Check for seal (indented lid), label jars or lids, store in cool dark cellar or cupboard.

Thank you Blue Ribbon award winning Debber for the exact way and order to make the cucs:)

I hope you all have a lovely day and let me know how your pickles turn out:)

The way you made me eat peppers, a wolf that sits on your bed like a human and looking forward to an evening with you,

Miss Samantha Joelle Honey Lamb

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