Today was interesting. But I have to admit I got zero writing done (or searching as the case may be).
Grump, Mags, and I had a small weenie roast in the backyard. We bought this house for it’s awesome yard, and really are only just beginning to enjoy it fully. At any rate, we have a huge wood pile (compliments of the previous owners) and a nice spot behind the garage, so we went to it.
Mags loves roasted marshmallows. She tried to do some herself, but her stick was way too short. I really didn’t want her to be the one roasted. But she ended up being happy that with watching and eating the finished product. You can see Pooch in the background just waiting for his turn at the stick.
Lucky for him Lillady loves to share with him.
Grump decided to have a dog. He couldn’t get that thing on the stick just right. Poor guy didn’t do much roasting of the weenies when he was young.
In other news I decided to do something about that crazy garden of ours. The cucumbers were getting out of hand in the worst way, so I had to chop some vines back. And after our cookout, I decided to make some pickles.
I started with small cukes from the garden. Maybe 4 or 5 inches long. Then I brought them inside and scrubbed them with a vegetable brush- taking off the stems and flowers as well as those strange little bristles and all that dirt. Then I collected the ingredients.
- 1 1/2 cups water
- 1/2 cup white vinegar
- 1 1/2 tablespoons of salt (I used Kosher, but you should probably use pickling
- 1 clove of fresh garlic (peeled)
- 1 1/2 sprigs of fresh dill
- 1/2 teaspoon hotpepper seeds (optional)
*Multiply this by however many quarts you want to make.*
Put your jars in a canner full of water. Bring the water to a boil and boil for 10 minutes.
While that’s boiling mix the water, vinegar and salt in a small sauce pan to make the brine. Cook until salt is completely dissolved.
After your jars have boiled (sterilized) for 10 minutes, take one out and lay it on it’s side. Inside place the garlic, dill, and pepper seeds. On top of that start stacking the cucumbers.
I recommend placing the largest ones in first, as it’s easier to squeeze the smaller ones in last.
After you’ve finished putting them in, cover them completely with the hot brine. Seal your jar. There’s no need to use a hot water bath to finish the process. The jars should seal themselves.
Now comes the hard part. You should have pickles in 6-8 weeks.
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Lizzie on AC
Roasting weenies and making Pickles
Today was interesting. But I have to admit I got zero writing done (or searching as the case may be).
Grump, Mags, and I had a small weenie roast in the backyard. We bought this house for it’s awesome yard, and really are only just beginning to enjoy it fully. At any rate, we have a huge wood pile (compliments of the previous owners) and a nice spot behind the garage, so we went to it.
Mags loves roasted marshmallows. She tried to do some herself, but her stick was way too short. I really didn’t want her to be the one roasted. But she ended up being happy that with watching and eating the finished product. You can see Pooch in the background just waiting for his turn at the stick.
Lucky for him Lillady loves to share with him.
Grump decided to have a dog. He couldn’t get that thing on the stick just right. Poor guy didn’t do much roasting of the weenies when he was young.
In other news I decided to do something about that crazy garden of ours. The cucumbers were getting out of hand in the worst way, so I had to chop some vines back. And after our cookout, I decided to make some pickles.
I started with small cukes from the garden. Maybe 4 or 5 inches long. Then I brought them inside and scrubbed them with a vegetable brush- taking off the stems and flowers as well as those strange little bristles and all that dirt. Then I collected the ingredients.
*Multiply this by however many quarts you want to make.*
While that’s boiling mix the water, vinegar and salt in a small sauce pan to make the brine. Cook until salt is completely dissolved.
After your jars have boiled (sterilized) for 10 minutes, take one out and lay it on it’s side. Inside place the garlic, dill, and pepper seeds. On top of that start stacking the cucumbers.
I recommend placing the largest ones in first, as it’s easier to squeeze the smaller ones in last.
After you’ve finished putting them in, cover them completely with the hot brine. Seal your jar. There’s no need to use a hot water bath to finish the process. The jars should seal themselves.
Now comes the hard part. You should have pickles in 6-8 weeks.