Some Twittery

Some Folks Think Cucumbers Taste Better Pickled

I am certainly one of them.  I am feeling quite a bit better than I was last week.  Thank you all for the well-wishes.  It is so nice to know you are in people's thoughts.

But I was itching to get things done.  I had already made a bucket full of yo-yo's, they being just about the only craft, other than embroidery, that you can do while lying flat on your back with ice packs on your belly.  My sister came to stay with me for a couple days to help out and she would sit next to me and work on her rug-hooking while I slept and made yo-yo's.  Thank you, Gretchen.

However, what I really wanted to do was make pickles!  Scott and I love pickles.  Pickles are great on pizza and hot dogs and they make just about the perfect midnight snack.  They are very easy to make and cucumbers are so abundant and cheap right now.  Most of my family has this recipe but I'll share it with those of you who don't.

Ice Cream Pail Pickles

1 gallon-sized container (ice cream pail)

Cucumbers- enough to fill said gallon-sized container, sliced in rounds or quartered

1 large onion, sliced into large half rings

4-6 garlic cloves, peeled

4-6 dill heads and feathery leaves 

1 teaspoon mustard seed  

6 cups water    

2 cups white vinegar

6 tablespoons canning/pickling salt

Place sliced cucumbers in pail, alternating layers with garlic, onions, and dill heads.  Heat water, vinegar, salt, and mustard seed until all the salt is disolved.  Pour the brine mixture over pickles and let stand until cool.  Cover and refrigerate. 

These pickles will last a year in your fridge, which is good because there are just about enough to get you through to next year's crop of cucumbers.  Unless you eat them by the bowl-full.