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By A Homesteading Neophyte
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Dill pickles

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We are down to one vehicle right now. The motorcycle is firing on one cylinder at this time. Hopefully Husband will be able to get to it this weekend. Because of this, we closed shop early, so he could get to his second shift job, and I could get home.

With several hours extra time on my hands down in the hole. (Feeling so small. . . .I’d like to fly, but my wings have been so denied) I was able to process 11 pints of dill pickles. 
Unfortunately I haven’t yet began to replenish my herb supply. Some of my herbs are coming up, but pickling season is now, not just next year. That means I had to buy some of the ingredients.
I had more than enough cucumbers to keep me in hamburger dills for the next two years. 11lbs.
If you don’t remember or are new, I love my hand powered food processor. Makes things much easier, and less tiring. Especially when you have kids to run it for you.

My first round of slicing didn’t turn out like I wanted to. Oh the despair! How could you dissapoint me so food processor? A change was made.


The crinkle cut cone worked wonderfully.  They will be a welcome addition to my burgers and other sandwiches. 


Dill is the first of my herbs to be ready. I am grateful to them for growing like they should. I must have a conversation with a few of the others. 

For dill pickles you will need;
4 quarts water
6 tablespoons coarse white Kosher salt
18-20 cucumbers, scrubbed
8 cloves garlic, unpeeled and lightly-crushed
2 tablespoons pickling spice (recipe below)
6 bay leaves
1 large bunch of dill, going to seed, washed
In a large pot, heat 1 qt of the water with salt until dissolved. Add the remaining water.
Sterilize 3 quart canning jars
divide the garlic, spices, bay leaves, and dill amongst them.
Pack the cucumbers vertically into the jars, making sure are very tightly-packed. 
Fill the jars with brine so that the cucumbers are completely covered. Hot water bath for 20-30 minutes. Ready to eat in 3 days.
Pickling spice:
2 tablespoons black peppercorns
2 tablespoons mustard seeds
2 tablespoons coriander seeds
2 tablespoons hot red pepper flakes
2 tablespoons allspice berries
1 tablespoon ground mace
2 small cinnamon sticks, crushed or broken into pieces
24 bay leaves, crumbled
2 tablespoons whole cloves
1 tablespoon ground ginger.
In a small dry pan, combine peppercorns, mustard seeds and coriander seeds. Place over medium heat and stir until fragrant, careful not to burn them. Keep the lid handy in case seeds pop. Crack peppercorns and seeds in mortar and pestle (or use the side of a knife on cutting board).
Mix together all ingredients. Store in a tightly sealed plastic or glass container.


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