Oh, I see how it is.
Ariana is in a play–She gets blog time.
Vivi says something cute–She gets blog time.
Baby Tad drools–He gets blog time.
I make gourmet pickles with fresh cucumbers from my garden–I get NOTHIN’.
Clausen Kosher Dill Pickles
2 dill flowers
2 garlic cloves, peeled & halved
1 1/4 lbs. (8-10) pickling cucumbers
6 long sprigs fresh dill
1 tbsp coarse kosher salt
1/2 cup white vinegar
Put dill flower and garlic in bottom of mason jar;
add the cukes, put sprigs of dill in center of
cukes, add salt, vinegar, and fill jar with boiled water
that is now cool to within 1/8th of top.
Put on seal and ring, shake to dissolve salt,
set upside down on counter away from sunlight
and heat. Let sit 4-5 days flipping the jar
either upright or upside down each day.
Let sit upright 2 more days then refrigerate.
Lasts about 6 months.
well you got your blog time now. Oh how I miss homemade pickles. Growing up it was a family affair to make pickles from Great Grandma’s recipe. Grape leaves from the neighbors back yard. The house would smell for days but we never bought pickles as kids ever. You always wanted a bottle for the newest year because the pickles would be crispy.
Alas, we can’t get anything to grow here. Our tomato plant is yellow and hasn’t grown an inch. We left our green thumb in Utah. I still have all my canning stuff and yet nothing to can. I miss canning tomatoes!
I am amazed by your talents ALMOST as much as I am amazed by that crazy face you are making. You look like you are going to crush those mason jars.
The Thomas Family WILL NOT TOUCH YOUR pickles!
I’ve got a man who cans too! Oh Lori, we are fortunate women. Melanie