Pickles, etc.



Today was my first day working a full day at the farm -it was ok, and I'm hoping my heat tolerance, in period costume at least, goes up as the week(s) go by. I was really dragging, and my skin's irritated from some weird combination of the sweating and rough fabrics. I came home dead on my feet, and after a cold shower, still needed to sleep for an hour just to function - this did not a productive afternoon make. E was studying all day, so there's plenty of party detritus still to pick up, but it'll have to wait. I think once I settle in more, figure out how much I should drink while I'm out there, when I should take breaks, all that, it'll get easier. Tomorrow we're milking the cows in the morning, making butter, and what else? Maybe fishing... I'm bringing LOTS to drink!!!

One of the many benefits of working on the farm - besides practicing all the skills on their nice equipment like milking, making butter, using the cookstove... - is the grub, and I brought home crookneck and pattypan squash from the garden, a bunch of green beans (all to be diced into a curry tomorrow I think) as well as a couple of pounds of cukes - the farm's drowning in them - everywhere you go people are leaving out baskets. I think there was a bit of overplanting in that dept! Good for canning though, and I have 5 cans of dill pickles in my canning cupboard now to keep the apple butter company. I think the 6th can must have a crack or something I can't see 'cuz it wouldn't seal for the life of me, and after processing it twice, I figured it'll be next week's snack - now it's resting comfortably in the fridge. I'll paste the recipe I used at the bottom here.

I've been going onto the Simple Living Forums again -some great inspiration to be found there, and saw a post on letterboxing - must try that. E would like it too, since it's based on history - his major - and compass/orienteering type stuff - he was an eagle scout back in the day. There's a few in NJ, maybe we can go on an adventure in August down South Jersey... I like the art part of it - making your own stamps and such.

In more annoying news, Ripley partially ate her THIRD library book. I swear, they're going to revoke my card. I try to keep them out of Saint Bernard range but she's just so TALL. Grrr. I'm shoveling off the job of returning the two new victims to E - I'll write the check, but I can't face the librarian again - I feel so guilty :(! I had some sewing plans, but between the dog and the pickling, I probably am up too late already. Night all!

p.s. here's the recipe from this thread... I used the fresh dill flower/seed heads from our garden..

Kosher Dill (Heinz Recipe)

4 lbs pickling cukes
14 cloves garlic, peeled & split
1/4 cup salt
2 3/4 cups distilled or apple cider vinegar 5% acidity
2 3/4 cups water
12 to 14 sprigs fresh dill weed
28 peppercorns

Wash cucumbers; remove 1/16 inch from blossom end, cut in half lengthwise. Combine garlic and next 3 ingredients; heat to boiling. Remove garlic and place 4 halves into each clean jar, then pack cucumbers, adding 2 sprigs of dill and 4 peppercorns. Pour hot vinegar solution over cucumbers to within 1/2 inch of top. Immediately adjust covers as jar manufacturer directs. Process 10 minutes in BWB. Makes 6-7 pints.

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Posted: Mon - July 5, 2004 at 11:33 PM        

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