DIY Dill Pickles
We began our experiment with a bounty of market fresh vegetables. The dill sounded lovely in a pickled form so we began:
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| Photo by: Sarah Goertz |
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| Photo by: Rose Goertz The cucumbers (about 8 lbs) soaked in ice water while I filled tall mason jars with dill and garlic cloves. |
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| Photo by: Rose Goertz |
Each pickle was lovingly washed and inspected then added to the garlic and dill. |
Photo by: Sarah Goertz We processed for 15 minutes to seal and will leave them for around 3 months to fully become delicious. |
Labels: angela, bethany, canning, gardening, mom, pickles, preserves, recipe, RECIPES, sarah, TUTORIALS
posted by Amy Harrison @ 4:01 PM
2 Comments
2 Comments:
I've heard that you can just add new cucumbers to old pickle juice/jars and you will get pickles. Is that true?
Never done it, but it makes sense. It'd be the same idea as skipping my boiling vinegar step and just using a premade brine liquid. Only, the jars might not seal so you'd have to refrigerate them right away and keep an eye.
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