Wednesday, July 25, 2012
the pickle tree
Alas, there is no tree. Our pickles started as lowly cucumber seeds (Arkansas Little Leaf H-19 Pickling Cucumbers from Southern Exposure), grew happily on the angled trellis made by hubby (which I blogged about ), were harvested last week as this:
Sweet dill slices: Place 1 tsp. dill seed into each pint jar. Slice 1/4 of a large sweet (Vidalia-type) onion, mix together with the cucumber slices and pack tightly into each jar. For the brine, combine 1 cup sugar, 1 cup water, 1 cup apple cider vinegar, and 1/8 cup pickling salt. Bring to a boil, and pour over the pickles, again leaving 1/4" headspace. Put lids and rings on jars, and cool to room temperature before refrigerating. Shake once a day to mix. Start eating on day three!
Here are the kids at our taste test! I have to admit, I'm not usually a pickle-lover, but I do enjoy the sweet dills. And the kids, hubby, and grandpa are all devouring the rest. Glad there are more cucumbers to come!