Archive for the ‘dill’ Category

Well it is now the end of July and I am just now blogging about the summer garden.  I realized that with all of the work that is required in a garden during the first 6-8 weeks it is easy to see why I haven’t had the time to blog.  For all of my loyal readers, I will be posting a couple times a week for the rest of the summer.  I will post updated pictures, give descriptions of the heirloom veggies that I am growing and much more…

Below is an image of what the garden plot looked like on Day 1 (May 8):

Here are some pictures of the garden taken just a few weeks ago:



Potato box

Tomato row

Jericho lettuce




Stay tuned, for more pictures and descriptions of the Summer 2011 garden

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A couple of weekends ago I decided to make homemade dill pickles.  This was my first attempt in making pickles and I won’t know the results for a few more weeks.  The pickles have to marinate for about 8 weeks before they can be eaten.

As I mentioned in an earlier post I am growing 2 varieties of cucumbers this summer in an Earthbox.  To date I have harvested about 2-dozen cucumbers, most of which I used to make the pickles.  I also am growing dill over at the community garden plot.  I think dill may be my new favorite herb,  It looks really cool, and smells great.

Before I made the pickles I had to search for a recipe, unfortunately, I didn’t find one that really stood out so I just winged it.

I started by soaking the cucumbers in a turmeric/water solution.  About 1 tsp. of Turmeric and then cover the cucumbers with water.  Let the cucumbers marinate for about an hour.

Pickles marinating in turmeric and water

Meanwhile prepare you canning jars, dill, and garlic

canning jars

dill heads

dill weed

dill heads and dill weed


After the cucumbers have marinated for about an hour, place 2 garlic cloves in each jar.  Then place a dill head, and a couple of sprigs of dill weed in each jar.  Finally arrange your cucumbers in the jar.

Next, make your brine.  You will bring vinegar, pickling salt, sugar, and water to a boil.

Then using a jar funnel pour the brine over your cucumbers.

Finally, put the jars in the canner of boiling water for 10 minutes.

Here are a couple of pictures of my pickles:



Now the hard part, I have to wait another 6 weeks to eat them.

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