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  • Leann Ferguson

    Simple Honey Granola

  • Debbie Knight

    Dill Pickles 20-25 Pickling Cucumbers, thoroughly washed and scrubbed 1/3 cup Kosher Salt ½ – 1 Bulb Fresh Garlic, cloves removed and peeled 3 tbls Dill Seed 1 – 1 ½ tsp Black Peppercorns 2 tbls Fennel Seed 1 tbls Caraway Seed 1 – 1 ½ tsp Whole Cloves White Vinegar Water In a 2-gallon glass jar, add the cucumbers all the way up to the top. Pour in remaining salt and spices. Fill the jar ½ – 2/3 full with white vinegar; finish filling with water. The amount of vinegar...

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Refrigerator Kosher Dills Brine for 3 one-quart jars: (I usually make less) 7 1/2 cups cold water 1/4 cup kosher salt 1/2 cup white vinegar Mix well until salt is dissolved. Place cucumber spears (3 or 4 cucumbers per jar) in jars (empty salsa jars are just the right size) Add 1 whole peeled garlic clove to each jar Large pinch of pickling spice Large pinch of fresh dill Pour brine over cucumbers. Cover and refrigerate immedately. After 3 or 4 days, remove garlic and discard.

Dill Pickle Ingredients - tip on this one to refrigerate cucumbers overnight before pickling... supposed to make more crispy..

Kosher Jewish Pickles. Trying with this year's cucumber crop

Garden veggies are rolling in, and I have had quite a few people asking whether I prefer to can or freeze my produce. So I thought I would share my usual summer routine on here.I like to use a combination of canning, freezing, dehydrating, and lacto-fermentation to preserve my garden goods. CANNING Technically canning takes …

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