We used to have a garden, and I made these with all our own stuff. But our dog died.

Say what?

Our dog died, and critters ate all our produce, so now we don’t bother with a garden. We buy stuff from the farmers market. Except I had to buy the dill weed from JayC grocery. The salt and vinegar, too, now that I think of it. But we got some of the cucumbers from friends’ gardens and some of the cucumbers and the garlic from the farmers market.

This recipe comes from the Mirro Cook Book, Fourth Edition, which was given to me by my husband’s eldest sister, who was given it by my mother’s mother. How’s that for “What goes around, comes around”?

I’ve used this recipe to make rounds, long slices, wedges, and li’l baby whole pickles.

Dill Pickles

• water
• salt
• cucumbers
• vinegar
• dill weed
• garlic cloves

First, cut up the cucumbers. Put salt over them. Cover with water and let them soak while you get everything ready.https://fatalfoodies.blogspot.com/2019/0https://fatalfoodies.blogspot.com/2019/08/benedictine-sammich-vegetarian.html8/benedictine-sammich-vegetarian.html

For each quart of water you use:

• 1 quart water
• 2/3 cup vinegar
• 1/6 cup salt

Put this in a pot large enough to boil it in without slopping it all over the burners and bring it to a boil. I generally also put a sprig of dill weed and a clove of garlic into this for extra flavor.

Meanwhile:

Get clean or new canning jars. I like wide-mouth best, but it doesn’t matter. Wash the jars and lids in scalding soapy water. Rinse them, and fill the clean jars with scalding water and soak the lids and rings in scalding water.

When the vinegar/salt/water is boiling, empty the jars, put them on a clean towel next to the stove, put a sprig of dill weed and a clove of garlic in one and pack it with cucumbers. Continue until all the cucumbers are packed.

Ladle the boiling liquid into the jars, covering the cucumbers and going half-way up the jar’s rim. Put on the lids, not screwing them tightly.

Wait for the beautiful sound of the cooling liquid vacuum-sealing the jars. Screw the lids on tightly. When completely cool, store them in the refrigerator.

As Charlie’s Aunt Ora Mae used to say, “Now ain’t that perty?”

I’m posting today at Fatal Foodies about another cucumber treat.

A WRITING PROMPT FROM ME TO YOU: Somebody used to have a garden but no longer does. Why?

MA