Pickles!

Yes, it is that time of year! That time where my hands constantly smell of dill, garlic, onions, and a hint of all spice - jars of dill pickles quickly cover a sizable portion of my counter space and I will look on with drool running down my chin waiting for the day when I can crack open the first batch. So, being the wonderful guy that I am, here is my recipe:

Brine (makes about 3-4 jars) - 2 Quarts of cold water, 1/2 quart of white vinegar, 3/4cup of pickling salt

Per jar:
3 cloves
5 all spice
a pinch of mustard seeds
a pinch of black pepper corns
a pinch of green pepper corns
(more pepper corns if you want more spice)
3 pealed garlic cloves
2 large slices of white or yellow onion (red onion doesn't do to well) or an equal number of shallots
*optional, but recommended* a couple of dried chili peppers (I used garden salsa peppers that I dried from last year) broken into chunks - don't crush them!

Add the pickling cucumbers and a half of a head of dill (that had turned to seed and has no flowers) to each jar. Add brine until almost full. Tap the jar on the counter to get the air out and add brine to fill. Use the self-seal lids (follow instructions on box). Let them sit on the counter until all cloudiness is gone (could take a few weeks). Store in a cool place after they are done. Eat them up fast as they only last ~8months on the shelf at ~60degrees.

Don't forget to eat the pickled onions and crush the garlic into your vinegar and oil salad dressings (adds a bit of good flavor without the overpowering garlic taste)

Garden goodies: Zucchini, 8ball, crookneck, and pattypan squash, tomatoes, cucumbers (pickling and english) kohlrabi