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This recipe is from the people at Three Hills Hutterite Colony who sell produce throughout the summer. The pickles are sweet, crunchy, and perfect for serving with crackers or sandwiches.
Select cucumbers about 1-1 1/2″ in diameter to make nice slices. Soak in ice water for 4 hours, or refrigerate overnight.
Measure the hard water, vinegar, sugar, pickling salt, and table salt into a Dutch oven and bring to a boil. Boil jar lids in a small saucepan for 5 minutes.
Cut garlic cloves in half and place 2 halves in each jar. Place 2 stalks (all the sprigs and the flowers) of fresh dill in each jar (or whatever quantity you would like). Slice the cucumbers into rounds and pack them into the jars.
Ladle brine into the jars until 1/4 inch from the top. Make sure the tops are clean, place the lids and rings on tightly. Do not disturb for 2 nights. The jars should seal, and then be kept in the refrigerator for outstanding crispness. As long as they are sealed, they can be stored on the shelf if necessary. Wait a month or more before you eat the pickles.
Using hard water will make your pickles crunchy instead of limp.
If you are lucky enough to live where the cherries are aplenty I advise you to print out this Sweet Cherry Vanilla Jam recipe and tape it somewhere that you will not forget about it when the cherries come into season! Or you can use frozen cherries like I did.
This recipe was made using the new Ball Jam & Jelly Maker but you can make it the traditional way also.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!