Thursday, July 24, 2014
Summertime, and the Livin' is...
You can see the quick pickle recipe I use on my other blog Grandma's Recipe Books. Technically, you can eat these within a day or two, but I like to let them cure for at least a week, in the refrigerator. If the harvest keeps up the pace it's on right now, I may have to buy myself an old garage fridge to keep them in, so they stay as crisp as the Clausen dills you buy at the supermarket. I had a batch a couple of summers ago that were simply amazing - possibly the best kosher dills I ever tasted.
The tomatoes haven't come on fast and furious yet; there's just been an adequate amount to keep us in eatin' ones for lunch, dinner and snacks so far. Hoping to have a bumper crop in August so I can begin canning them. Usually like to put up a few dozen quarts and perhaps a dozen of salsa. Hot sun and a good water supply should do the trick.
at 4:00 PM