Day 10 of the Pickle Along
Today-we finally get to make the yummy syrup that goes in the pickles. First drain the sliced cucumbers. Discard the…
Today-we finally get to make the yummy syrup that goes in the pickles. First drain the sliced cucumbers. Discard the…
Time for the next step in making 14 Day Pickles. After letting your cucumbers sit in the brine for a…
A few weeks ago I posted about preserving greenbeans with salt-its a technique I learned from Jeanne Page. If you missed…
Every summer we have a laundry list of items we want to make sure to put up for the coming…
14 Day Pickles are my favorite. They are without a doubt the best sweet pickle I’ve ever eaten-sweet and really crisp….
If you’re trying to figure out a way to preserve a few extra greenbeans this summer I’ve got the perfect…
The Mountain Flavors Class is going great! The students are all fantastic and we are having lots of fun! Yesterday…
We’ll be making my favorite squash relish recipe in my Relishing Mountain Flavors Cooking Class this week. It’s the perfect…
If you missed the background story of how I came across Mary’s recipe go here. Mary Mason’s Apple Butter Ingredients…
Funny how images and people from the past often bubble up in our lives. Clate and Mary Mason lived down…
Portions of this post were originally published here on the Blind Pig in 2009-when I made leather britches (dried green…
The folks at Tattler Reusable Canning Lids & Rings sent me a sample of their product. Over the weekend I…