Wednesday, September 1, 2010
Visited the farmer's market in Minneapolis earlier in the week and found everything we needed: pickling cucumbers, onions, garlic, and fresh dill. At home, we had vinegar and canning salt.
After cutting the cucumbers into quarters, the girls cut dill into small sections.
I sliced the onions and peeled the garlic. Into each jar they placed the cucumber slices, onions, dill, and garlic.
Each had a batch of vinegar and canning salt boiling on the stove.
When the vinegar solution boiled, they poured it into the jars. I put the lids and bands on; and the pickles were ready 24 hours later.