Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
The pickles are excellent. They have a nice salty cider vinegar brine with some spice from the jalapeno and black pepper as well as the richness offered by the fresh garlic and dill.
It's Pickling Day on the Canning Week Blog Party and I've got a great recipe to use up all those cucumbers in your garden. These pickles will taste great all winter long!!!
Garlic Dill Deli Deliciousness. I love rotten food - although it's taken some time to figure out that I've been eating it all my life. These are super easy and super quick to make - they just take a bit of care to watch. :)
The ultimate pickle...crisp, tangy, and juicy. These pickles are ready after 3-4 weeks in a salt brine and can be canned or stored in the refrigerator for long term nibbling.
