It probably is some weird kind of sacrilege to change the words to Missy Elliot’s ‘Get Your Freak On’ to “Get your dill on” while canning pickles, but whatever works, eh? Even the two-year old was looking at me like, “Mom, you’re a dork.”
Oh, well. At least I got to use the marvelous dill flower out of my garden. This recipe was super simple. Sterilize your jars. Boil together 1/4 cup of salt, 2 cups of white vinegar, and 3 cups of water. Pack your jars with cukes, garlic, dill, and a little hot pepper. Apply rings and seals. Then, give them a nice 10 minute water bath in boiling water. Let them sit for four weeks before opening.
When I have the fresh taste of summer in my mouth this winter, I’m going to thank myself for being such a dork.