Pickles

The dill seeds I planted in the backyard have finally produced beautiful baby dill, so we decided to make pickles! Lily and I both LOVE these......and she can easily help make them.   It's also a good lesson to learn that the things we eat come from the earth, and in some cases our own backyard.  Fun!

 I find that putting our cooking liquids in a sports bottle makes it easier to for her to do her own measuring.





 

RECIPE:  

1 Lb. Vegetables
1/4 Cup Of Kosher Salt
1 Tbsp Honey
1 Cup Distilled White Vinegar
1 Cup Water
4 Garlic Cloves
6 Sprigs of Dill
2 Bay Leaves

1. Divide the vegetables between 2 16 oz. mason jars.
2. Combine salt, honey, vinegar and water and whisk to combine.
3. Divide the garlic, dill and bay leaves between the jars.
4. Pour the vinegar mixture over the vegetables and cover the jars.
5. Refrigerate and start enjoying after 2-3 days. You can eat them up
to 1 month.