Pickles

Here's a terrific recipe for pickles.  It's really easy and makes a bunch at a time so have some canning jars ready.  If the jars and vinegar are pretty warm when you put the lids on they should seal up without having to go through the process of boiling the jars.  Though they may need to go in the fridge overnight to finish sealing.  I also use smaller jars so I get more of them and can use them as gifts when I need a quick host gift.  Though I still do a couple of larger jars to keep in the fridge and for those serious pickle fans who I know will go through them.  My last batch was 3/4 of the recipe and it made six - 8 ounce, two - 16 ounce and two - 24 ounce jars and a little bit left over.  I probably would have had more if I hadn't spilled so much of it on the counter when I was trying to fill the jars while talking on the phone.... oh and also, they should deffinately sit for at least 48 hours before eating as they need time to marinate.  The longer they sit in that deliciously garlicky juice the better they will taste.

So here it is. 

Delectable Dill Pickles
~A couple pounds of cucumbers or green beans
(would suggest steaming the beans for a just a minute or two before hand as they will soak up the flavors much better and faster than completely raw beans)
~1 large bunch of fresh dill
~1/2 cup garlic
(I usually do a clove or two, depending on jar size, per jar, cut into 4 or 6 pieces)
~4 cups white vinegar
~4 cups cider vinegar
~4 cups water
~1 cup salt (kosher or sea)
~1/2 cup sugar
~1/2 Tablespoon pickling spice


Cut cucumbers into spears (or ovals, or whatever shape you'd like your pickles to take).
Stuff them into the jars with dill and garlic, dividing evenly between jars.  Be sure not to fill the jars past the bottom of the lid rings.  


In a non-reacting pot, bring the rest of the ingredients to a boil and let simmer 5 minutes.  Pour liquid into warmed jars.  Put lids on and refrigerate.  

Again, it's best to let them soak for at least 48 hours before popping that lid.  I know, it's hard, but it'll be worth the wait.  


Suggestions:  If you prefer an even less sweet pickle cut back on the amount of sugar.  I prefer a more garlicky pickle so I put more chunks in to each jar than others so feel free to adjust to you're liking.  After a couple of batches (maybe smaller ones, it's an easy recipe to half) you'll know just how you like and you'll have your very own special pickle recipe unique to your own taste.  Good luck!

Tis the season for sauce - Part 1

It was 35 degrees this morning when I went to work. While last week there was a flame of leaves here and there and we chalked it up to the sick trees turning earlier than all the others, yesterday as I was driving up the mountain road, I had to force myself to notice that it was only every 4th tree that was green rather than the other way around. The sun shining bright is no longer an indication of the temperature and last night there was a threat of the first hard frost. Tuesday was the Autumnal equinox and it was dark at 7:30. Winter is approaching and after barely a month of definable summer, I am not ready to see it go. I'm cold.

With that said, things I look forward to are warm sweaters, the need to cuddle up under a heap of blankets, carving pumpkins, my birthday of course, the gorgeous leaves (even if it means the world will no longer be lush, as they slowly drop to coat the ground), Oktoberfest (which is this weekend I might add), Apple picking and Apple Sauce!

As the seasons start to show signs of change, I begin to take natures cue to start preparing for the cold winter months ahead. My usual and as of yet, only, contribution to the winter store cupboard is applesauce. It is a yearly ritual at this point, going into our fourth year, to spend a day taking a trip to Shelburne Orchards to scavenge for our yearly supply. I prefer Macintosh and Cortland so we usually go mid to late September. We pick, I use the word loosely, drops. All those apples that fall off the trees before anyone can get to them. We crouch in the cave of the fruit heavy trees sifting through the tall grass and or fresh cut hay, picking up each apple, checking it for bruises and bug holes. We decided this year that I have a half bag attention span. I fill half a bag before I start loosening my guidelines on apple quality. I start thinking "good enough" or "I can cut that out" or I start coming up with bruise to apple size proportional ratios before I have to put my mind back to focusing on properly choosing worthy fruit. It's not about a quick and easy novelty trip it's about taking our time and making each apple count and most certainly making our work worth the half dozen cider donuts we treat ourselves to after a hard day of picking and they in fact rarely even make it to the road. Mmm. Did I mention that was one of the pros of fall?