These days I’m on a canning frenzy…
we are right in the middle of summer….
with all kinds of produce coming out of the garden…
I can see how my Grandma could live off the land….
She had a lot of land…….many many acres….loaded with all kinds of fruit trees
along with a huge garden
and corn as far as the eyes could see……
How did she do it all????
My garden is not that big and I’m having a time keeping up right now…..
and Farmer Bob is planning on making it bigger next year….
I was able to make several pints of pickles in a very short period of time with this
Quick Dill Pickle Recipe…..I discover this recipe in an old cookbook on canning named…
“Keeping the Harvest” by Nancy Chioffi & Gretchen Mead
These pickles were so fast and easy to put together…Now I can move on to the next canning project… 🙂
“Quick Dill Pickle Recipe”
3 cups white vinegar
3 cups water
1/3 cup canning salt
4 pounds cucumbers, washed and cut into round slices
6 tablespoons dill seed
3 peeled garlic cloves (optional)
Combine liquids and salt and heat to boiling. Pack cucumbers into hot, clean quart jars. Add to each jar 2 tablespoons dill seed, 1 clove garlic and 3 peppercorns. Fill the jars with the hot pickling syrup, leaving 1/2 inch headroom. Adjust lids. Process in a boiling-water bath for 20 minutes. Yields 3 quarts.