In a pickle
I may be overrun by zukes, but the cukes are now under control.
With a little help from my grown-up girl, we pulled ourselves out of a pickle … 50 very large pickles to be exact. I purchased a “pickling basket” at a 4-H auction. My own pickle plant was plentifully producing as well. Time to process plenty of pickles for the pantry.
Don’t you just love alliteration?
I’ve never made pickles before. It’s pretty simple! I just followed a recipe from Mrs. Wages for Homestyle Dill Pickles … mainly because I happened to have enough garlic and dill for this particular recipe!
We washed and sliced …
We packed ’em in, added garlic cloves, a dill head and a piece of green pepper. Then we topped it off with the salty vinegar solution, lids and rings, and processed for 15 minutes.
Eventually each lid popped, signaling that the jar was officially sealed. And every time we heard the tell-tale ping I exclaimed, “Praise the Lord!”
It’s one of those quirky family things … and the memory of a sweet aunt. Speaking of memories, this whole pickling process had me remembering all sorts of things. I pulled out my grandma’s pickle recipes — she had some doozies. One I remember with disdain: Mustard Pickles. It’s a long tedious recipe involving several days of stirring and rinsing and such. It involves saccharine and alum. Oh, and 1/4 cup of dry mustard and some horseradish.
Very potent pickles. She kept them in a crock on the kitchen counter and my grandpa ate them all the time. I remember them tasting bitter and hot … but some day I’ll make them again just to see if they’re better on an adult tongue.
Anyone else making pickles? Anyone else loaded with cukes, zukes and squash?