Pucker up

August 29, 2012

It’s almost time. I’ve been waiting all summer for the run to the  farm stand to pick up my cucumbers and make a batch of crock dills. I had never made pickles before last summer when I got hold of a recipe that a family friend uses and everyone raves about. I commandeered a 3 gallon stoneware crock, gathered my ingredients and in no time…literally 4 days…I had quarts of fresh dills that were second to none. It’s always gratifying when a plan comes together but when the jars started disappearing and friends were asking for pickles or the recipe well into the winter, well, that recipe is a keeper.