Anyone that knows my mom, knows that she has a green thumb! In fact, every year she has huge tomato plants that self-plant from seeds from the year prior. It is incredible.
Every year, she plants cucumbers and tomatoes. Those are her specialty. As much as she loves planting, watering, and harvesting, she often cannot eat the produce fast enough (a good problem to have). So for the pat three years, I get as many cucumbers as she’ll give me and I dill pickle them.
This year I only canned ten jars because she was afraid to give me all of hers (probably because she was skeptical of me pulling this off with two kids)…but I did it. It is easier than you think.
My favorite recipe is from allrecipes.com.
1. Get a large stock pot and stir 3.5 cups water, 1.25 cups white vinegar, 1 tablespoon sugar, and 1 tablespoon sea salt over high heat. Bring it to a boil and then remove from heat; cool completely.
2. After cleaning and cutting the cucumbers in to spears, fill your mason jar as full as possible with the cucumbers, fresh garlic cloves and fresh dill leaves. Pour the cooled vinegar solution into each jar and cover completely. Make sure the lid is tight. The recipe calls for waiting three days before eating them, but I prefer waiting five full days before biting in to them cucumbers as the extra few days really help bring out the flavor. Enjoy!