Mom's turn: Sour-puss

We are still busy canning with the garden producing so much yummy stuff. We tried bread & butter pickles first. They turned out so delicious we thought we give dill a go next…because goodness knows we’ve got plenty of cucumbers!!!!! These were a bit more time consuming because the cucumbers had to remain in an ice-bath in the refrigerator for 12-24 hours. After that the process went pretty fast. I gathered all of the ingredients so they would be lined up and easy to get to. For the brine you need white vinegar and pickling salt. The rest of the ingredients go directly in the jar: dill seed, garlic and cucumbers. However Travis decided we needed more: colored whole pepper corns and onion slices! O’Malley was happy to oversee this process but was disappointed in the dropped “scraps” of garlic skin. After the brine comes to a boil and you’ve sterilized the jars you have to be a quick “stuffer” or your hand gets hot! I put all of the ingredients in the bottom of the jar and then packed the cucumber slices in. Travis poured the brine mixture over the top and, voila, we have pickles of all sizes both whole and speared.