After making a trial quart the night before and tasting them the next day, we made & processed 4 more quarts of sweet-hot dill pickles last night.
Dill (DUH!) brown mustard seed, celery seed, fennel seed, coriander seed, alum, some whole dried Serrano peppers, Egyptian top-onions, and garlic in each jar. Pickle is 6 cups sugar, 4 cups white vinegar, and 4 cups water. We used spears cut from our 5 “Muncher” slicing cuke plants that are producing beyond all reason. The seeds were a ‘free bonus’ included in our jung’s order.
Amazingly,our “Green Arrow” peas are still limping along, and I’m babying them, and keeping them picked, hoping to get a second crop when cool (hit 98 today! been ~15 or so above average for over a week) Fall weather returns.Speaking of weather, yet another tornado reported ‘on the ground’ today, in Custer County; not even remotely near us.
So far, about a half dozen black oilseed sunflowers have been harvested. That alone has returned several times more seed than I planted.
Tonight, it was 5 pints of pickled carrots with radishes. Last one just finally went PING! and sealed.
Tomorrow, dilly beans.