Monday, July 4, 2011

Catawissa Cucumber Dills - Missouri Delights

These will be the first, the best, the most tasty Catawissa Cucumber Dills this side of Calvey Creek. Refrigerator style this time.

All brined up and ready to go!

Add some goodies to the jars.

We ended up with four pints of crunchy dills on the way!

9 comments:

The Little Way said...

Yep, nothing like crunch pickles. They have to be crisp and crunchy. Yours look great! Happy Fourth!

Kathy Felsted Usher said...

Happy Fourth to you too!

Manny said...

Many years ago I tried pickling some kirbies. They were ok, but not as good as store bought. What's the secret? I see you didn't use any vinegar. Do you pasturize after jaring? Or is the hot brine enough to preserve?

Kathy Felsted Usher said...

There was vinegar and the normal briney things. The photo was of only the added spices/flavorings for this batch. These are refrigerator style which means they aren't really canned to last over time. You have to keep them in the fridge and use them within a short time- months. The acidity should keep them safe.

Yahoobuckaroo's Blog said...

Umm...sorry, but I'll stick to my hot-dog & jelly sandwhiches. A dog beats a dill any day!

Kathy Felsted Usher said...

Hot dog and jelly sandwiches? On the same bread? What flavor jelly? Any mustard mixed in? I could see a combo of grape and mustard tasting like a dipping sauce. Not to say I would eat it.

Manny said...

Thanks Kathy.

Hot dogs and jelly??? LOL.

Yahoobuckaroo's Blog said...

Just grape jelly. The hot-dogs have to be cold. You split them down the middle and then lay the flat sides down on the breat side by side. It takes two dogs split into four halves to fill a slice of bread. Yummy!

Teresa said...

My cucumbers are just getting their blossoms. I can hardly wait! Those look wonderful.