Plus this...
And this....
Equals.....
We went to the St. Jacobs Farmers Market yesterday and I decided to try my hand at making dill pickles. The process itself is rather simple ~ the hardest part being peeling garlic. That stuff is sticky and nasty when you have to peel 8 heads of it. There has GOT to be an easier way!
It takes three weeks to turn those cukes into pickles ~ I'll let you know if it was worth the effort!
are you CRAZY! don't you have a newish-born you're toting around? hmmmm...must be hormones. :)
ReplyDeletejust joking. good for you for giving it a go, i am far too lazy. each year i think i'll garden, can, etc, but the store is just so close...love ya!
That sounds like Amanda making jam at like 8 months pregnant... check this out for the garlic though. Haven't tried it myself:
ReplyDeletehttp://www.youtube.com/watch?v=Z3AZyhW0n3E&feature=related
Sam
yum! (and sooo impressive)
ReplyDeletemy sweet friend,
ReplyDeletei miss you.
http://www.paherald.sk.ca/index.cfm?sid=280593&sc=4
http://paherald.newspaperdirect.com/epaper/viewer.aspx
i wasn't sure which one would work for you..sorry you have to cut and paste, not sure why. love you guys. darci
its funny that you mention pickles... I was just reading up about them yesterday.
ReplyDeleteIn the Pacific Islands, natives pickle their foods in holes in the ground lined with banana leaves, and use them as food reserves in case of storms. The pickles are so valuable that they've become part of the courting process, helping a man prove he'll be able to provide for a woman.
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The majority of pickle factories in America ferment their pickles in outdoor vats without lids (leaving them subject to insects and bird droppings). But there's a reason. According to food scientists, the sun's direct rays prevent yeast and mold from growing in the brine.
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The Department of Agriculture estimates that the average American eats 8.5 lbs of pickles a year.
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In his famous 1492 voyage, Christopher Columbus rationed pickles to his sailors to keep them from getting scurvy. He even grew cucumbers during a pit stop in Haiti to restock for the rest of the voyage.
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Napoleon was also a big fan of pickle power. In fact, he put up the equivalent of $250,000 as a prize to whoever could figure out the best way to pickle and preserve foods for his troops.
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Berrien Springs, Michigan, has dubbed itself the Christmas Pickle Capital of the World. In early December, they host a parade, led by the Grand Dillmeister, who tosses out fresh pickles to parade watchers.
Interesting eh?
So totally worth it! Yum!
ReplyDeleteSent you a message on facebook..we will have to do a get together soon...