The recipe is a great way to use up those extra cucumbers in the summer and the dills are crunchy and delicious. Serve with a sandwich or enjoy them on their own.
1 clove of garlic per jar
2 tsp dill per jar
7 cups water
1 cups cider vinegar
1/2 cup pickling salt
1 tbsp pickling spice ( Placed in a mesh tea strainer).
Combine water, vinegar, pickling spice and salt in a pan. Boil for about 10 minutes then pour over cucumbers in jars. Add dill and garlic to jars and process in your favorite canning method. Let stand 5 weeks before using.
I like to make smoothies in the morning, but I find at the end of the week there’s always leftover bananas. I use the fruit to make this moist cake. It takes wonderful and fills the house with a rich scent as it bakes.
1/3 cup melted butter
1/3 cup brown sugar
1/3 cup white sugar
2 beaten eggs
Mix butter and sugar until creamy. Add eggs and beat well.