We’ve had a busy few days. We’ve made garlic dills, spicy dills and old-fashioned garlic dill. I made pickled beets a while ago.
I’m desperately trying to keep up the garden. This pile of beans went with supper and was yummy. We’ve actually got some peas that are getting too big. I should have taken them to market on Friday, but Colin didn’t notice them till I was getting ready to leave.
This crock is full of a Fletcher favourite. I call them Renfrew County pickles because I never saw them until marrying Colin. Really they are icicle pickles. They are a pain in the neck to make and take about a week and a half. But I’m the only one of the family that is willing to make them and they are Colin’s favourite.
Peep and the babies are doing well. The little ones are getting their wing feathers. It’s a little cool today and so they are huddled up trying to keep warm.
Garlic Dill Pickles
In sterilized jars, put in a small bunch of dill, a clove or two of garlic and then pack jar with cucumbers (sliced or not). On top of each jar, put 2 T sugar and 1/2 t salt. Cover with hot vinegar. Seal for 10 minutes in boiling water bath.
For Spicy Dills, add 1 t pickling spice to jars.
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