Today's farm share was much less limited than usual. Apparently, some things are doing quite well with the rain. One of the unlimited items was pickling cucumbers. I grabbed 12, along with a large amount of shell peas and green beans. The herbs were also unlimited so I got a large bunch each of dill, cilantro and parsley.
After an early dinner I quickly made four pints of "Favorite Dill Pickles" from The Complete Book of Small Batch Preserving. Since I had fresh dill I was able to use that instead of dill seeds. This is a nice, middle-of-the-road dill pickle. Not too garlicky, not too vinegary, not too sweet.
There are a lot of patty pan squashes, as well as cabbage and fennel bulbs. I am hoping to make a sauerkraut with the cabbage and fennel together. But I have so many other vegetables to deal with!
After an early dinner I quickly made four pints of "Favorite Dill Pickles" from The Complete Book of Small Batch Preserving. Since I had fresh dill I was able to use that instead of dill seeds. This is a nice, middle-of-the-road dill pickle. Not too garlicky, not too vinegary, not too sweet.
There are a lot of patty pan squashes, as well as cabbage and fennel bulbs. I am hoping to make a sauerkraut with the cabbage and fennel together. But I have so many other vegetables to deal with!
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