Thursday, August 17, 2017

Dill Pickles of Various Kinds

This afternoon I picked up the farm share and, as my friend with whom I split it is away for a few days, I needed to deal with a larger portion of it. I also received some tomatoes, eggplant and celery from my mason. I do have a plan to can the tomatoes and celery and in the pressure canner but I didn't have enough time today. Instead, I made dilled carrots and beans and, when I ran out of those, one pint of dill cucumber pickles. All the vegetables were from today's share.

Since I made two jars of the carrots and beans very pretty, I will enter them in the fair. For later: 3 cups white vinegar, 1 cup water, 1/4 cup kosher salt. Each pint jar had one head of dill, one dried chili pepper, and 1/2 of a clove of garlic. The carrots and beans were packed in so they alternated along the outside, like so:
These, plus the cucumbers, were processed for 10 minutes and then they rested for 5 before I took them out of the canner.

Also in the share: peppers, zucchini, eggplant, lettuce, beets, broccoli rabe, tomatillos, hot peppers, parsley, cilantro, dill, blackberries, cantaloupe, and tomatoes. I'm going to have to eat all the fruit before she comes back, but there is a lot for her to enjoy.

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