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... Black Peppercorn, Dill Pickles, Pickles Cucumber, Dill Seeds, Honey Granola, Fennel Seeds, Caraway Seeds, Tsp Black, Simple Honey
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.
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 …