Mid August 2012

August 27, 2012

Here is a dill pickle recipe that I want to some day make:

1 cup cider vinegar

5 cups water

½ cup coarse kosher or sea salt

24 small washed cucumbers

18 fresh dill tops or 3 teaspoons dill seed.

30 whole peppercorns

6 jalapenos or habaneros

Combine vinegar, water & salt in medium saucepan & bring to boil.  Stir to dissolve  salt.  Remove from heat and let cool for 15-20 minutes.  Divide cucumbers among 6 clean sterilized jars & place one pepper in each jar also.  Add 3 dill tops on ½ t of dill seed, & 5 peppercorns in each jar.  Pour enough vinegar mixture into each jar to cover the cucumbers.  Seal with lids & place in a simmering hot bath for 10 minutes.  Cool upside down.  Let pickles stand for 6 weeks before serving chilled.  I can’t wait!!!!

Congrats to my cousin Cassie & her husband, Patrick on the healthy arrival of twins.  Cole (boy) & Marlie (girl) were born a few days ago and all are doing well.  As I understand it they are already learning from cousin CJ.  They have a lot to learn, that kid is smart.

Can’t remember a rainy reunion, but looks like this hurricane is going to try to make it a wet weekend at Pinson Mounds.  I guess I’ll sit this one out.  I’ll be missing you all.  I won’t be missing that taco salad though.  Never liked that stuff.