Today my hubby, the little one and I took a trip to a close by local farm and farm stand. I got two flats of pickling cukes, a flat of blueberries, four bundles of dill, and a few other fresh finds.
Once home, I began my pickling session by making a batch of vinegar dills. As in boiling water bath, quick pickles.
As I felt the tiredness coming on I made the executive decision to make one huge, ‘easy’ batch of fermented pickles, thereby saving myself a bunch of labor. I had planned on using the crock anyway, but I filled it. I truly filled it.
A look inside the crock at the ‘aromatics,’ as the recipe calls them.
Onions, dill fronds, and underneath, garlic cloves, peppercorns, dried hot peppers, and very locally picked grape leaves (for crispness).
Cucumbers layered inside the giant crock.
The cucumbers in their brine. After all this I put a clean plate over the cuckes, and weighed it down with a gallon zip top bag very full of water. I then covered all this with a clean cloth and hid it away in a cool, dark, out of the way spot.
After the 7 pints and 1 quart of vinegar dills had come out of their boiling water bath, and after the crock was full to the brim with cukes and brine, I still had half a flat of cucumbers left over, and a bundle of dill. This is just perfect for another 6 or 7 pint batch of vinegar dills. I will make those in the next few days, before the cucumbers go soft.
And the blueberries, you ask. Well those will get munched fresh, and mostly frozen. I have frozen frozen frozen blueberries for most of the summer. We have two and a half gallon zip top bags in the freezer. Those delicious frozen blueberries get eaten just about as fast as I can freeze them. But that’s ok. That’s what they’re for. Every bit of locally grown goodness we eat makes our bodies stronger and more vibrant. All this food is for eating I tell ya.