Week #29: Canning Pickles

Aaron was away this week, so Marianne was left on her own which wasn't too bad as there wasn't much to do besides watering crops.  It has been a dry summer so far this year with not much of a relief in sight.

Beets were ready to be harvested.  We only got one hamper full which is about half of what we are used to.

Our 2018 beet harvest.  Probably just do pickled beets this year only.  Photo by Marianne Balkwll

Our kale is also ready to be picked.

Kale right beside cabbage, which is right beside Brussel sprouts.  A lot of purslane this year as well.  Photo by Marianne Balkwill

Aaron got home late Friday night, and on Saturday we made our first pickles for the year.  Here is the recipe we used:

-5 cups vinegar
-2 cups water
-1 tablespoon black peppercorn
-1 tablespoon dill seed
-1 tablespoon of sugar
-1 tablespoon mustard seed
-4 tablespoons of pickling salt
-1 teaspoon of dill weed added at the end
Hot water bath of 20 minutes.

Our first 7 jars of pickles this year is more than the total amount of jars we canned last year.  Photo by Marianne Balkwill