Kosher or Dill?

Sorry, I haven't been around here lately...last blog was Feb 23!  I've meant to do more around here, but I have caught a case of the "I'm-too-tired-too," "I'll do it later," and other excuses made by procrastinators.

I'll post sooner or later...but I won't promise. hehe 

This is my kind of site!  www.ilovepickles.org

Cooking Tips, Recipes, Pickle Puzzles, Pickle Paraphernalia, and lots more!

Here's one I found at: www.bigthicketdirectory.com  The recipe is here

Homemade Dill Pickles

Submitted by Debra Moore

Ingredients:

2 lbs. (about 10) pickling cucumbers

2 cups water

2 cloves garlic, chopped

2 cups distilled white vinegar

1 T. coarse salt

1/2 cup sugar

1 T. snipped fresh dill

In a large bowl, combine all ingredients.  Cover and let stand at room temperature for 1 hour.

Fit cucumbers into two 1-quart jars; pour in enough of vinegar mixture to cover cucumbers.  Tighten lids and refrigerate at least 1 week before serving to develop flavor.

Welcome to Pickles: Kosher or Dill?  Where everyone always forgets the difference between the two!

Some plans I have for this blog:

  Pickle recipes (or recipes with pickles in them)

  Researching the difference between kosher and dill

  How to Pickle pickles and other veggies

Stay tuned!!!