A days work ahead for me. 2 hours of gathering from the garden. Beets, tomatoes, green beans, cucumbers, more plums and pears to take care of.
12 hours later...47 pints of dill pickle spears. Blanched beans in the freezer for my veggie soup. Coleslaw made out of cabbage. Feet tired:) Thanks to the kids for snapping beans and taking care of laundry.
It didn't seem like anything happened the first few days the cucumbers were in the brine. However, soon after that this yucky stuff started forming on the top of the brine. I have been skimming it off each day like the recipe said to do. Surprisingly, there is not much smell. Just looks awful! Pickles should be done in 6 more days.
Making dill pickle slices in a stainless steel pan instead of a crock.
This is my huge bread making pan.
Slice the pickles and then layer with pickle spices and dill.
To keep the cucumbers below the brine I used a large heavy cake platter. Worked great size wise and perfect for the weight.
Covered the cucumbers with a plastic hat and now it has to sit for 2 weeks.
I will keep you posted :) Hopefully this experiment will work out.
All of these beautiful beet greens in my garden...I remembered that some people eat them. So my next door neighbor who is in her 70's told me her mother used to cook them like spinach.
The leaves are nice and clean and bug free for the most part. I think the grass kept them clean as dirt couldn't get on them when it rained.
Washed and in the steamer ready to go. After steaming I put a little salt and pepper and a touch of butter. Everyone liked it...yummmm!
I grew up and currently live in Iowa. I have three beautiful daughters and a Miniature Schnauzer. I'm interested in anything that supports healthy families and healthy lifestyles.