Life continues to be demanding enough to leave little time for the computer. I miss my bloggy friends and my blog and look forward to the time I can visit more often.
My DH is still going to physical therapy three times a week and has regained limited mobility of his shoulder. He’s still in a great deal of pain and his level activity is limited.
My DD spent over a week in the hospital and returned home with hospice care. My sister and her DH came down from Atlanta to help my mom get ready to bring Dad home. (I sure appreciate her.) We hope to be able to keep him at home until he is taken home to be with Jesus.
My SIL went on a cruise to the Bahamas and will return home with hospice care. It was her hearts desire to take a cruise…
Our garden is coming along nicely, and we’ve been able to enjoy its bounty. I’ve begun canning and dehydrating as much as possible. Ten days ago or so I made dill pickles. The recipe I used makes excellent, crisp pickles so I’m sharing it this morning. If you try it let me know what you think. If anyone has a dill pickle recipe that can beat it, I’d love to have it.
Small pickling cukes
hot peppers (1 per jar)
garlic cloves (1 per jar)
dill weed (1/4 tsp per jar or more to taste)
6 cups water
6 cups vinegar
1 cup ICE CREAM SALT ( do not substitute)
Prepare jars by washing and filling with hot water.
Fill canner with about four inches of hot water. Keep water hot on low/medium heat while you fill jars.
Mix water, vinegar and salt together and bring to a boil. Boil gently to disolve salt completely.
Prepare cukes. (Wash and cut into desired pieces — spears, chunks or leave whole.)
Pour water out of jar and fill tightly with cukes. Leave one inch head space in jar. Fill with
vinegar/water mixture still leaving one inch head space. Remove air in jar by inserting a
butter knife (or other long flat tool) along the inside wall of the jar. Wipe the rim of jar with clean, damp cloth.
Place lid on jar and secure with band. Place in the canner. Repeat with each jar.
When all jars are placed in canner add hot water to cover jars. Water level should be 1 1/2 to
2 inches above top of jars.
Cover and bring to a gentle boil. Process for 10 minutes. Turn heat off and remove
jars to cool. (I place them on a kitchen towel to absorb drip…and prevent rapid temperature
shock to jar.)
Jars will seal as they cool. After they are cool make sure they are sealed, and set aside
for at least a week before eating.
Until next time…
The language of truth is unadorned. . . . ~ M. Ammianus ~