Oh, hello there!
I have been busy blogging over at, Where Feet May Fail after the sudden passing of my father, but did want to get back to you guys and the happenings of life in Minnesota.
Our daughter has gone back to school already and is in the 1st grade and loving it! Last year she was the last class in Minnesota of 1/2 day Kindergarteners, and now all schools must provide all day kindergarten to all of their students. The transition in to a full day of learning leaves our little one tired, but also excited for learning! We can’t wait to see how she grows this next year!
I’ve been signing up for the “Pick of the Week” program at Minnesota Fresh Farm which has proved to be an invaluable find this summer! Each week I pick up $25-30 worth of produce for just $20. I have been getting fresh cucumbers (since mine went to crap), tomatoes (since mine went to crap), green beans, peas, corn, and more! We’ve gotten so many cucumbers I decided this weekend to make pickles! I’ve never made pickles before, but thought I’d give it ago. I had two different recipes making for two different kinds of pickles.
My co-worker Breanne who blogs over at Borealis ~ Northern Life passed down her grandmothers recipe to me! I felt like I had won the lottery because aren’t grandmothers recipes the best, and always completely delicious!
It called for:
7 c. very thinly sliced cucumbers (into very thin coins) – Approximately 4-5 cucumbers.
1 c. sliced onion (I rough chopped mine since my husband hates onions, but doesn’t mind the flavor)
1/2 c. green pepper/cut lengthwise
2 T. Salt
1 T. Celery seed
Mix all together and place in 1 quart canning jars.
In a small saucepan heat until boiling together:
2 C. Sugar
1 C. White Vinegar
Pour sugar/vinegar mixture over the cucumbers in the canning jars to the top and refrigerate.
I have no idea how long they take to “cure” – so I need to find that out. They are so pretty however right?
I found this baby on my favorite website – Pinterest! Of course it is complements of the blog Red Star Lone Star.
2lbs small cucumbers ( I used regular size and just cut in half and then cut into quarters spears or more)
1 bunch fresh dill
Several cloves peeled and thinly sliced
4 cups (1 liter) unflavored club soda/carbonated water
3 tablespoons salt
Trim the ends off cucumbers. Layer cucumbers, dill and garlic in a glass container. Dissolve salt in water, pour over the cucumbers to cover them completely. Cover and brine in refrigerator at least 24 hours.
Apparently the carbonated water is supposed to make the pickles extra crunchy! I’m actually not a big fan of pickles… but my husband loves them, so I thought why not try something new. Plus homesteading is so much fun!