Monday, August 22, 2011

...and he takes the tractor another round, another round, another round...

Spring means lots of things, but around our house, all the talk was about the garden.

And after a not so successful season (that is why there were no during shots), the boys have decided they are going to have to devote more time next year!!! Although we did have corn, black-eyed peas, okra, and more peppers than you can imagine, Rob mowed down what we was left last weekend! We were disappointed that we didn't have more squash and cucumber, from which Rob made these delicious pickles:

Aunt Allie's Dill Pickles 
(from Mississippi Magazine July/August 2010)
6 pound small fresh cucumbers
16 fresh hot peppers
16 teaspoons dill seeds
16 teaspoons mustard seed
16 cloves fresh peeled garlic
6 cups white vinegar
6 cups water
12 tablespoons pickling salt
Wash and sterilize 8 quart jars and lids. To each jar add 2 teaspoons dill and mustard seed, 2 cloves garlic, and 2 hot peppers. Wash cucumbers and pack into jars. Bring vinegar, water, and salt to rolling boil. Fill jars with boiling mixture. Seal immediately. Pickles will be ready to enjoy in 4-6 weeks. Any soon, and the pickle flavor will not have time to develop. 
Yield: 8 quart jars
Can't wait for next year!!!

No comments:

Post a Comment