ith all the extreme heat this summer, my dill has gone CRAZY! However it seems that the dill that seeds itself from the year before is always ready for a cutting before the pickles are ready for pickling, and the dill that I plant is not ready in time. So to fix this problem, I just dry my dill if it cannot be used immediately. Any leftovers can be used the following year. The same is also true for my cayenne peppers. (used in this particular recipe) I just dry them in the dehydrator and use them as I need them. They will keep for a long time if kept in an air tight container.
Check out this HUGE head of dill. It is the same size as the dehydrator.
I use this simple recipe for my pickles. I don't can pickles in the traditional way, but rather jar them, uncooked, and store them in our extra fridge. To date, the jars are piling up and I'm running out room to store them- the one drawback to making these claussen style pickles.
My Favorite Dill Pickle Recipe
4 qts med sized cucumbers
4 c. vinegar
1 c. salt
3 qt water
For each quart:
2 sprays dill
1 clove garlic
1 small hot red pepper
Wash cucumbers and let stand in cold water overnight. Pack cukes in jars. Combine other ing. And bring to boil. Fill jars with brine, and store in a cool dark place.
No comments:
Post a Comment