Vegetables

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Asparagus Bouquet
Baked Stuffed Tomatoes
Baked Vidalia Onion
Bar-b-q Corn With Zesty Cheese Sauce
Braised Red Cabbage
Corn Loaf
Fried Green Tomatoes
Garden Stuffed Baked Potatoes
Green Beans With Mushrooms
Parmesan Baked Tomatoes
Refrigerator Pickles
Shallot and Sage Roasted Potatoes
2 Ways to Fry Green Tomatoes
Yams
Refrigerator Pickles

3 qts water
1 qt white vinegar
1 cup pickling salt
4 to 5 lbs cucumbers
1 bunch fresh dill
1 head garlic
 
Combine water, vinegar, and salt.  Bring to a boil. Remove from heat and refrigerate overnight in glass or plastic jars.
 
Next day, scrub cucumbers. Put some dill flowers and at least 5 peeled garlic cloves into each canning jar. (I like to add peppercorns, too!)
 
Pack cucumbers into jar nice and tight, cover with cold brine, secure lids, and refrigerate at least 3 days. As you take out and devour pickles, put more cucumbers in the jar, and keep the cycle going.