I have been wanting to plant some vegetables in our yard for our use.  Several months ago on QVC, I saw a Roberta’s Unique Gardens special on 2 tomato plants, 2 cucumber plants & 2 eggplant plants.  I got very excited & I ordered them, this is exactly what I had been wanting!

When they arrived, they were just perfect!!  So Glen & I planted them straight away!!

Rabbits ate one of othe eggplant plants, but left the second one, we are anxiously awaiting these to ripen!  The tomatoes came in bushels and the cucumbers were endless!!  I tried to figure out what to do with all of them.  So I decided to make pickles for the first time in my life.

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I found a great recipe online, and filled some jars with sliced cucumbers!  Let me tell you, they are DELICIOUS!  Now these were not pickling cucumbers, but I thought, if I try it & they don’t taste good, at least I tried!  We gave some to our friends & family & they all loved them too!

Since the summer is winding down & you may also have lots of cucumbers that you do not what to do with, so I thought I’d share the recipe with you!

Thank you Krissy from Self Proclaimed Foodie!!

http://selfproclaimedfoodie.com/easy-refrigerator-dill-pickles/

 

INGREDIENTS:

10-12 pickling cucumbers  (remember I used regular cucumbers)

4 cups water

2 cups white vinegar

2 tablespoons kosher salt

1 teaspoon sugar

big bunch of dill

1 head of garlic, skins removed, cloves smashed (less if it is strong garlic)

10 peppercorn kernels

 

INSTRUCTIONS:

-Slice cucumbers into 1/4 inch slices or spears. Set aside

-To make brine, combine water, vinegar, salt, and sugar in medium sauce pan. Bring to a boil and swirl to make sugar and salt dissolve. Remove from heat and cool to room temperature.

-Add cucumbers to jars. Do not pack them super tight as you you’ll want room for the brine. Add the fresh dill, smashed garlic, and peppercorns to the jars. Finish by adding enough brine to cover the cucumbers. Seal with an airtight lid and store in the refrigerator for at least one week. Pickles should be good for at least 4-6 weeks after that.

**This recipe made enough for me to one pint and fill two quart jars**

Enjoy the rest of your summer, as we are already celebrating FALL at the Quacker Factory!! Stay tuned for lots of new fall fashions during our shows!

Until next time–  Quack, quack!

Angel

 

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By |2017-09-18T11:41:10-04:00August 25th, 2017|Crafts, Fridays @ The Factory|0 Comments

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