SPINACH SALAD WITH PEARS, DRIED CHERRIES, & CHERRY VINIAGRETTE

Posted on January 13, 2019 by Amy

“Instruction is good for a child; but example is worth more.”
― Alexandre Dumas

This winter as we headed into the winter holiday season, I was reminded of a quote I read. It went something like, “Don’t put yourself in debt to tell someone how much you love them.” That makes sense. As a writing teacher, I constantly tell my students to, “Show. Don’t tell.” We need to do this in our lives as well.

My husband shows his kids constantly how much he loves them through his labor. This winter, often after a long day at work, he will be found outside putting another layer of ice on their backyard hockey rink. He shows them through countless other ways: from having them gather their own breakfast in the chicken coop, teaching them how to remove a fish from the hook, and giving them the opportunity to splash in a Montana mountain stream in an off-the-grid camping spot.

John found the most amazing off-the grid camping spots last summer in Montana. Even if I did have to close my eyes getting there via curvy mountain roads.

I guarantee the kids will never forget this family vacation.

We LOVED Glacier NP!

While we want to make sure that our kids have modern comforts and are not completely cut off from technology. It is not on the top of our priority list to make sure that they have the latest video game system or cell phones. We want them to appreciate things that are homemade and have old-fashioned values.

The best gift I ever bought for my stepson Lukas was an “art box” full of paper, markers, and creative supplies. He entertained himself, and us, for hours designing eye-popping scenarios involving dinosaurs and military helicopters. Because I am a teacher and his dad is a police officer, he crafted a “21 Jump Street” purse for me. It came complete with a 3-D laptop, handcuffs, grenades, lipstick, and even coupons for my favorite store. Apparently, he still wanted me to look good and save money while I was catching the “robbers” (which is what he used to call anyone who commits a crime). Now that Lukas is nine, he still loves to be artistic. However, now he prefers a sketchbook and he loves to write stories (last year Zombie Snake received rave reviews from his teacher, peers, and family members).

After school, Lukas’ bus drops him off at my building and he loves seeing the projects that my high school students are working on. In October he became obsessed with the fact that my 11^th graders were reading Ray Bradbury’s, Fahrenheit 451. I gave him a quick rundown of Bradbury’s plot and he was intrigued by Bradbury’s dystopian view of a society where owning books was illegal and firefighters started fires rather than putting them out. Luke’s eyes grew big when I mentioned the mechanical hound that instead of conducting search and rescue missions was programmed to search and destroy! Needless to say, Lukas begged to PLEASE let him read the novel. He didn’t relent and for three days didn’t put the book down the whole time discussing the character Montag, how F 451 is the temperature at which paper burns, and marveling in how sixty-five years ago Bradbury imagined a world destroyed by TV/technology where people no longer communicate or think critically. We discussed the Nazi book burnings that fueled Bradbury’s imagination and what Clarisse represented in the novel.

Lukas was captivated by this book.

Some of Lukas’ “take aways” from the book was that he could never go to a school where he could not ask questions, he thought that the main character and his wife should talk more to each other and they would be happier, and he loved stumbling across vocabulary words that he had learned in school. I had to giggle one day, about a month after he read the book, when Lukas stood outside before getting in our vehicle with his mouth opening catching snowflakes on his tongue. For those who have read Fahrenheit 451, he was channeling Clarisse. What an intelligent and remarkable little boy! I am in awe and thankful I get to be his step mom. Lukas reminds me to stop and appreciate the priceless wonders of the world that cannot be purchased in a store.

Ray Bradbury wrote this masterpiece by renting a typewriter in the basement of a library for 10 cents an hour. He was watching the arrival of television and feared it had the potential of wiping out human interaction. He imagined a world where large, looming, interactive video screens occupied the four walls of a house and it was illegal to drive slow or even walk outside. This book gives me goose bumps every time I read it. To me, it is a cautionary tale about using technology in moderation and making sure we do not forget our humanity.

Lukas’ new best friend, a Bearded Dragon named Harper. While we have a cat, many dogs, chickens, and ducks – Harper is special because he is LUKE’S. We hope caring for him teaches him responsibility.

Avalon and Lukas supporting their dad’s role as a K9 Officer – and of course, K9 Nitro.

This holiday season seemed like a great place to focus on the human things that are important. A handmade card, a gift purchased from a local artist, and a meal made and shared with loved ones.

The salad recipe that I am sharing is healthy, festive, and celebrates local wonders with Michigan cherries. Not to mention it is topped with crown jewels – caramelized cashews (which could be artfully packaged to make a delicious homemade gift for guests).

This salad can be plated, arranged on a large platter or in a bowl, or layered in a Mason jar (for a healthy work week).

SPINACH SALAD

Spinach
Sliced Pears (There are several varieties found in stores)
Avocado
Feta cheese (gorgonzola or goat cheese work well with the flavors in the salad)
Dried cherries
Caramelized cashews (recipe to follow)
Cherry Vinaigrette (recipe to follow)

CARAMELIZED CASHEWS
*1 Tablespoon of butter
*1 Tablespoon of brown sugar
–per 1/2 Cup of cashes–
*Cinnamon
*Nutmeg
*Pinch of Salt

Melt butter and add sugar along with a sprinkle of nutmeg and cinnamon (depending on how many cashews you are using. I usually make a large batch of cashews (4-5 cups) so I add a couple teaspoons of cinnamon and 1/2 teaspoon of nutmeg). Cook on medium heat, stirring constantly, for 3 minutes. Remove from heat. Add the cashews and stir to coat.

Spread the cashews out on a tinfoil lined cookie sheet and bake for 7-10 minutes in a 350 degree oven. Remove and cool. The nuts are indulgent and delicious and a few go a long way.

CHERRY VINAIGRETTE

*1 cup tart cherry juice (I found the juice in the refrigerated juice section. While tart cherry juice is expensive – it has a lot of healthy benefits. You can find less expensive varieties that combine cherry and pomegranate juices)
*1/4 cup of vinegar (my favorite variety of vinegar for this dressing are either red wine or balsamic)
*1 teaspoon of Dijon mustard
*1 clove of garlic
*1 teaspoon of red onion
*1 Tablespoon honey (more or less to taste)
*salt and pepper to taste

May your New Year be full of health, laughter, and a community of family and friends. Make time to read a good book, share in wholesome and nurturing food, and remember that love comes wrapped in presence – no matter the season.

Velvety Butternut Squash Soup

Posted on November 18, 2018 by Amy

“The house was very quiet, and the fog—we are in November now—pressed against the windows like an excluded ghost.”
― E.M. Forster, Howards End

The last of our beautiful leaves – the trees are naked now and everything is white. I need updated photos.

November in Upper Michigan arrives with a fierce and energetic gust. The color has already been torn from the trees, so November gales stir up Lake Superior and remind us that whether you are Finnish or not – Yoopers have sisu. It is one of the reasons that we live here. Surviving a UP winter gives one stamina and a keen sense of perseverance. When traveling, our snow totals give us bragging rights and the wild beauty keeps us stimulated and inspired during long tedious months of frigid weather.

During November, social media, advertisements, and news outlets remind us that we should be thankful. Therefore, we tick off our blessings: health, family, friends, careers, pets, and all the stable factors in our lives.

While I try to be thankful year round, November naturally makes me focus on the abundance I have been given.

With my husband and I both possessing demanding jobs, both kids in hockey, and everyday household chores that include farm duties – simplifying our meals is essential. It is my obsession to make sure that our nutritional needs are met and that the majority of our meals are homemade. Therefore, in the coming months a variety of hot and nourishing soups will be a mainstay in our kitchen. This recipe for butternut squash soup is simple, satisfying, and healthy. The texture is velvety and so smooth you will not believe that it does not contain cream.

VELVETY BUTTERNUT SQUASH SOUP

*Butternut squash (three small, two medium, or one large)
*1 cup of chopped onion
*1 cup of celery
*1 Tablespoon of minced garlic
*1 Tablespoon of finely chopped ginger
*3 chopped Granny Smith apples (I left the peelings on)
*4 cups of stock/broth (vegetable or chicken stock)
*1 teaspoon nutmeg
*1 Tablespoon cinnamon
*Salt and pepper to taste
*Optional – sweetener to taste (maple syrup or brown sugar). I like the soup without sweetener but my husband likes it sweet.
*Optional – I like to add a large bunch of sage from my garden (remove before pureeing)

DIRECTIONS:

Pierce Butternut Squash and place in a baking dish (add a couple of cups of water to bottom of the dish)
Roast squash for 30-45 minutes at 400-450 degrees.
Peel squash and remove seeds.
Sauté onion, garlic, celery, and ginger until soft.
Add the stock along with apples and squash.
Add cinnamon, nutmeg, salt, and pepper and simmer for 30 minutes.
Allow to cool a bit and puree in blender.
Serve with a dash of cinnamon on top and/or a sprinkling of walnuts, pecans, or croutons.

This soup freezes well and is a wonderful way to round out a meal. Add a simple salad and it is a great lunch and it is elegant enough to serve to guests.

Make sure you check out my other soup recipes.

Thank you for reading my blog. As I reflect over the things that I am thankful for, you are part of that list. I love being able to encourage others to enjoy cooking and share my healthy recipes. May your November be full of warmth and laughter around your kitchen table.

Our driveway looks so magical in the fall. John had to plow this weekend – which doesn’t make it look quite as pretty!

ITALIAN HUMMUS SPREAD WITH SUN-DRIED TOMATOES, CAPERS, AND OLIVES

Posted on October 19, 2018 by Amy

The world begins at a kitchen table. No matter what, we must eat to live.

The gifts of earth are brought and prepared, set on the table. So it has been since creation, and it will go on.

We chase chickens or dogs away from it. Babies teethe at the corners. They scrape their knees under it.

It is here that children are given instructions on what it means to be human. We make men at it, we make women.
–Joy Harjo

While it is only mid-October, I know many people are making plans for the Thanksgiving holiday. November reminds us that our kitchen tables are a sacred space. A hub where we can gather with loved ones and celebrate in our abundance. In our home, the kitchen table is a verb and not a noun. In our house the kitchen table is a place where our children learn responsibility, and manners, by engaging in conversation, helping prepare meals, set the table, and helping clean up after. It is also the place where homework is mulled over, canvases are covered with paint, Legos are stacked, manicures are glossed, and dinosaurs are sketched. It is a place where our cell phones and tablets are put away and we give each other our undivided attention.

Growing up my family embraced visitors at our kitchen table with bottomless cups of strong coffee, homemade baked goods, and as a child it is where I learned to value of the power of stories. At times I was excused, if the conversation was not fit for small ears, but the majority of the time I was a welcome participant in a glorious mix of laughter and a legacy of tales from the past. The kitchen table is where we mourned the loss of my grandparents, welcomed the hearty appetites of friends who helped my father raise the trusses on our new home, and where my mom fed my teenage friends after the Homecoming dance.

I believe that the best meals are made with simple ingredients. Therefore, you will find recipes on my blog that are not complicated to make. In addition, I want to share food ideas with you that are wholesome and nutritious for your family. In the spirit of Thanksgiving, this hummus recipe makes a great dish to pass at a gathering,

While protein packed hummus is often my go-to choice – it can get a little bland and boring – so I try to give it a boost with a variety of ingredients. If your hummus needs a little interesting nudge, I think you will enjoy this recipe.

ITALIAN HUMMUS SPREAD WITH SUN-DRIED TOMATOES, CAPERS, AND OLIVES

*Hummus (you can use store-bought or find the recipe that I use is below)
*1 teaspoon of dried oregano
*1/2 cup of chopped sun-dried tomatoes
*1/2 cup of chopped Kalamata Greek olives
*1/2 cup of chopped Italian parsley
*1/2 cup of chopped artichoke hearts
*1/4 cup of finely chopped red bell pepper
*1/4 cup of chopped green olives
*3 Tablespoons of capers
*3 Tablespoons of olive oil
*3Tablespoons of pesto (store-bought or homemade. In place of pesto you could also use finely chopped fresh basil)
*Loaf of crusty bread (you can also use crackers, pita bread, tortilla chips, or raw vegetables for dipping)

HUMMUS
*30 ounces of
*1/4 cup tahini
*1/4 cup lemon juice and zest
*1 garlic clove
*1 teaspoon cumin
*salt to taste

Stir in oregano, sun-dried tomatoes, Greek olives, and parsley into hummus.

*Note – in place of raw garlic I added one head of roasted garlic to my hummus.

If you have never roasted garlic before, you have to try it. Roasting garlic makes it sweet, mellow, and creamy.

ROASTED GARLIC

Slice the end off of the garlic bulb (the wider end). Drizzle with a little olive oil, sprinkle with salt and pepper, and wrap in tinfoil. Pop into a preheated oven and bake for 30-40 minutes at 450 degrees (depending on your oven).

After roasting the garlic flesh will become soft and will slide right out of the bulb. It’s marvelous spread on bread, in hummus, and works well in any recipe that requires garlic. I always use all of my roasted garlic immediately, but it would keep well for a week in the refrigerator in an air-tight container.

Spread hummus evenly on platter. Sprinkle on artichoke hearts and bell peppers. Drizzle with pesto and add the green olives and capers.

Slice bread, brush with olive oil, and toast in the oven or broiler until crisp. Serve and enjoy!

Hummus can be infused with endless herb combinations. Great additions are: avocado, caramelized onions, roasted garlic, roasted red peppers, feta, and goat cheese. Sometimes I like to add a little bit of nut butter and honey, and I love to whirl in pumpkin, roasted squash, or eggplant.

Other ideas for hummus are as a sandwich spread (or stuffing for a pita pocket), dollop on top of a green salad, or as a layer in a jar salad.

My wishes to you and your family as you necklace your kitchen and dining room tables to celebrate in your blessings. As we pass into winter and the season of hope, let us remember to be thankful all year round. We will make a space at our table for members of our community and break bread together.

Chocolate, Banana, Peanut Butter, and Kale Smoothie

Posted on October 11, 2018 by Amy

“Her pleasure in the walk must arise from the exercise and the day, from the view of the last smiles of the year upon the tawny leaves and withered hedges, and from repeating to herself some few of the thousand poetical descriptions extant of autumn–that season of peculiar and inexhaustible influence on the mind of taste and tenderness–that season which has drawn from every poet worthy of being read some attempt at description, or some lines of feeling.”― Jane Austen

The autumn colors in our driveway are starting to bloom.

Yes, you read that right, a chocolate smoothie with kale. It appears that kale is one of those foods that people have either a love or hate relationship with. Trust me, when
it comes to this recipe, you will not even know it has kale as an ingredient.

When I first started drinking green smoothies I found that a frozen banana is key
because it gives the smoothie sweetness and makes it creamy. I buy several
bunches of bananas and when they get extra ripe, I peel and toss into a bag in
the freezer. That way I always have bananas on hand for smoothies. Over the
summer I did the same thing with the kale that we grow. Kale is so simple to
raise and it is wonderful in salads, soups, and smoothies. You will want to add
some to your garden. We harvested from the same patch of kale all summer long
because it does not get bitter like some greens do.

When you start making smoothies you will never throw out bananas again. The riper the sweeter the smoothie!

If you are not familiar with green smoothies, they are a great way to fortify your
iron and strengthen your immune system. Since the blender breaks down the cell
walls of the greens, it makes it easier for our bodies to absorb the nutrients.
If you do not have a high-powered blender I recommend blending up the greens
and liquid first and then adding the fruit (cut up in small pieces) a little bit at a
time. When you freeze your bananas you will want to slice or break them into
small chunks.

This smoothie is a current favorite in our house. Not only does my husband love
to take one to work in the morning for breakfast, my step kids Avalon and Lukas
enjoy drinking one at any time of the day. It makes a great filling and healthy after
school snack!

Make sure you let me know you what your favorite green
smoothie combination is. I would love to feature your recipe in a future post. As we head into the winter months it is especially important to fuel our bodies with nutritious ingredients. I lift my glass to you and yours. I hope you enjoy this smoothie combination as much as the Waldo family
does!

Chocolate, Banana, Peanut Butter, & Kale Smoothie

*1-3 cups of kale (I really like to pack the greens in my smoothie, but if you are
just starting you may want to add just a bit at first. Spinach also works well in
smoothies because it’s naturally sweet)
*1 frozen banana
*1 scoop of chocolate protein powder (gives the smoothie some staying power,
which makes it a great breakfast)
*1 Tablespoon of peanut butter
*Handful of ice cubes (can use more for thicker smoothie)
*1 cup of liquid (you can use milk, dairy free substitutes, or water) I usually start
with ½ cup of liquid and add more as I blend. You may use more of less,
depending on how thick you want your smoothie.

There is a reason we named our farm Superior Maple Grove Farm.

Our handsome puppy Apollo. He just went to the vet and was a complete gentleman for his shots. At 5 months old he already weighs in at 56 pounds.

What a sweet boy! ❤

Remi is a great big brother. He tolerates Apollo and is protective of him.

Sister Blog: Glitter and Dog Hair

Posted on October 8, 2018 by Amy

“To be creative means to be in love with life. You can be creative only if you love life enough that you want to enhance its beauty, you want to bring a little more music to it, a little more poetry to it, a little more dance to it.”
― Osho

Skandia Sky

My life took a drastic turn a few years ago when I met my husband John and fell in love with him and his two beautiful children. While I adore our busy life, I have found that I neglect to make time for my own creativity. While I love posting my recipes here — I decided to start a sister blog to dedicate to creative writing. Don’t worry, I will still post here — but my new blog is my challenge to honor my creative impulses and connect with my inner artist. I will document my world — whether I am tending to the kale in our hoop house, canning tomatoes in our 130 year old log kitchen, watching our kids practice hockey on the rink, spending time with the chickens or our pack of dogs, or traveling to the wilds of Alaska (where we hope to retire one day).

The title of the blog, Glitter and Dog Hair, was inspired by my step daughter Avalon. As a bright middle school student, her grades are important to her. After buying supplies for a science project she promised me that she would apply the bright turquoise glitter that I bought outside (and not inside our tiny house). Needless to say, that did not happen. My husband discovered the mess before me and made sure to calm me before I could react (her science project was spectacular after all). Ultimately, we shook our heads and laughed — my husband shrugged his shoulders and responded, “Our life is composed of glitter and dog hair, Darling!” Throw in a few chicken feathers and stinky hockey equipment and that sums it up perfectly. Becoming a step mom at 44 was not an easy task. While the beauty made me fall in love, I am learning to embrace the messy parts too. In fact, I would not change our life for anything.

While I am frustrated that I am not actively writing stories and poems. Perhaps it is because I am on creative overload — there is inspiration everywhere that I look. I hope my creative pursuits and prompts help you, or someone you know, discover your voices. Our words matter. ❤ Also, follow along on Instagram and Facebook. Thank you!

Bruschetta – The Multifaceted Topping

Posted on August 13, 2018 by Amy

“…star of earth, recurrent
and fertile
star,
displays
its convolutions,
its canals,
its remarkable amplitude
and abundance,
no pit,
no husk,
no leaves or thorns,
the tomato offers
its gift
of fiery color
and cool completeness.”
~Pablo Neruda

Is it just me — or do ripe garden tomatoes feel like nature’s apology that summer is almost over? My response is hearty forgiveness! In February I have dreams about tomatoes that actually taste like tomatoes. In September and October my pressure canner seems to run round the clock, my salad plates are deliriously joyful, and I try to be present in the moment – because nothing compares to a juicy tomato fresh off the vine.

If you find yourself with an abundance of tomatoes this recipe will make your taste buds sing. While many traditionalists will say there is only one way to make bruschetta, I say be creative to your heart’s desire. While I love to top a crusty slice of Italian bread, if you are watching your starchy carbs – top a zucchini round, a portabella mushroom cap, spaghetti squash, or add a generous helping to your chicken or fish (either add before baking – or right before serving depending if you want the tomatoes raw or cooked). This recipe also makes a fine addition to a green salad (or layer in a Mason jar salad) or as an add-in to an omelet, crepe, pasta dish, or as a pizza topping. I use Parmesan and mozzarella in this recipe, but over the years have subbed goat cheese or feta as well.

BRUSCHETTA

1 pint of cherry/grape tomatoes quartered (any ripe tomato will do. Grape/cherry tomatoes mean less cutting if you are in a time pinch.)
1/2 cup of chopped Kalamata olives
½ cup of chopped basil (fresh works best)
½ cup of grated parmesan cheese
½ cup of mozzarella cheese (sliced or fresh mozzarella balls also work well)
2 Tablespoons of chopped onion
2 Tablespoons of minced garlic (roasted garlic works well in this recipe)
Juice and zest from 1 lemon
2 Tablespoons of balsamic vinegar
2 Tablespoons olive oil

Mix everything together (except for the mozzarella cheese), and if you have time, allow mixture to sit in the refrigerator for a couple of hours so the flavors marry (it will keep for several days).

I like to toast the bread under the broiler for a few minutes (brush with a little olive oil and rub with roasted garlic if you desire). Top bread (or other ingredients) with the mixture (don’t forget to stir well and the drizzle with the flavorful juices), top with mozzarella cheese, and broil for 5 minutes. Enjoy!

If you are serving a large group, you can slice a loaf of bread in half and top each half with the mixture. I have used ready-made garlic bread (in the bakery or freezer section) and it made an indulgent side to a pasta dish!

As summer slips-through our fingers, do not forget to feast on what is fresh and ripe in the garden or farmer’s market. Share your abundance with a co-worker, friend, or neighbor and your heart will be double happy! Make sure you check out the tabs on the top of this page for more healthy and vibrant food ideas.

PICKLES: ONE OF MY FAVORITE FOOD GROUPS

Posted on August 10, 2018 by Amy

“In a world where news of inhumanity bombards our sensibilities, where grasping for things goes so far beyond our needs, where time is squandered in busyness, it is a pleasure and a privilege to pause for a look at handiwork, to see beauty amidst utility, and to know that craft traditions begun so long ago serve us today.”

–John Wilson

A handful of years ago, when my niece Kristine was in high school, she gave a demonstration speech on how to can dill pickles. After her presentation, when she told me that there were students in her class that did not know that pickles were once cucumbers, I was shocked. Really? How could this happen in a rural community in Upper Michigan where vegetable gardens commonly sprout in backyards? I guess that I took it for granted that others grew up in a household similar to the one in which I was raised. Pre-bread machines my mom always made homemade bread, cake and frosting were whipped up from scratch, macaroni-and-cheese did not come out of a box, and on a weekly basis stock pots of aromatic soup simmered on the stove.

Did we eat junk food and drink soda? Yes. Yet, my mom always made sure our diet was balanced out by home cooked meals and plenty of fresh fruit and vegetables. Even when we spent long, summer days at the beach the slow-cooker was preparing some sort of wholesome, savory dish. Fast food did not exist in our hometown (aside from the seasonal drive-in restaurant) and take-out and dinners at restaurants were rare and special indulgences.

Granted, times have changed, but I think that in we need to go back to the way some things were in the past. My mom grew up in a large Finnish-American family with six other siblings, and because finances were lean, they had to learn how to be resourceful. I am thankful that Mom passed this resourcefulness on to me. I am equally thankful to have married a man who wants his children to be raised with these same values.

The next time you are in line at the supermarket, reflect on the choices in your cart (and even other shoppers around you). It is common to hear (and participate) in conversations about how expensive groceries are these days. Yet, when you take a look at what is tossed into grocery carts there often are cheaper alternatives. Think of how many raw potatoes can be purchased for the price of a bag of potato chips. How many bags of dried beans can be purchased for the cost of canned? Compare the cost of individually packaged instant oatmeal versus a tub of old-fashioned oats. While they may be expensive, how many cherries or grapes could a twelve pack of soda purchase?

While I try to keep my grocery cart limited to whole foods, I do confess to convenience food purchases. Though, I try to be more mindful of making our favorite meals by scratch, because not only is it more economical, but more nutritional as well. Plus, I like to believe that when I stretch my grocery dollar I can afford to put more organic offerings on our table – or an extra evening out at a local restaurant.

Not only are some convenience foods easy to make, but cooking from scratch helps us avoid putting chemicals into our bodies. The next time you pick up a can of soup carefully scan the ingredients. How about salad dressing? Can you pronounce the long list of additives and preservatives? If not, you might want to think about making your own.

In addition to dressings, I find that a great way to perk up salads and other meals are pickles. Growing up, pickles were an important food group in our house – as were straight up cucumbers. My grandpa Puskala often served us sliced cucumbers from his garden and vinegar for breakfast (probably because that is all that we wanted to eat). My Grandma Hilda’s canned dill pickles and crock pickles were a family favorite and my mom followed her canning tradition. In fact, my mom is known to can over one hundred quarts of pickles in the fall because she gifts them to people throughout the year. The smell of pickle brine is one of my fondest memories from childhood.

Today I am going to share with you my Grandma’s dill pickle recipe. By August most gardeners are up to their ears in cucumbers and if you do not garden yourself you can find them readily available from a neighbor or the farmer’s market. Pickles are one of the easiest items to can because you only need to use a hot water bath (use a large stock pot that will allow water over the lids) and you do not have to pressure can the jars. My canner/stock pot will prepare 7 quarts at a time.

I like to use one quart wide mouth jars and you will also need lids with bands. Sanitize the jars in the sanitize cycle of your dishwasher or in a pot of boiling water. If you are boiling the jars, boil them for 30-45 minutes and make sure you boil the lids and bands and well (I boil the lids for 5-10 minutes).

BRINE (bring to a boil when you are ready to can)
2 Quarts of Water
1 Quart of Apple Cider Vinegar
½ Cup of Canning Salt (Make sure that you buy canning salt and not regular table salt)

You will also need:

Dill (fresh and/or dill seed. I recommend fresh dill – but seed will work in a pinch).
Alum Powder (Can be found in the spice and pickling sections and it helps make pickles crunchy)

*Optional for spicy peppers
Garlic cloves
Crushed red peppers (could also use jalapenos or other fresh peppers)

Choose the shape of the pickles that you desire (chips, spears, whole, or thin sandwich slices). I like to can a variety of shapes.

While you are packing your jars, make sure that you bring the water in your canner (large stock pot) to boiling. The water should be over the jars when you place them in the canner.

In the bottom of the jar place ¾ teaspoon of alum powder, a generous helping of dill (stem and all), crushed garlic cloves (I put three per jar), and peppers if you desire a spicy pickle. Then pack the rest of the jar with cucumbers. I recommend placing them in carefully and packing them thoroughly (or else you will have lots of room in the jar).

Once the cucumbers are firmly packed, fill the jar with the boiling brine, leaving about ¾ inch of head room at the top. Put on the lid and tighten the band (firmly – but you do not have to overly tighten).

Place the jars in the canner and TURN OFF the heat and let sit for 25 minutes. My mom taught me that this is the secret to crunchy pickles. If you continue to heat the water, the pickles may end up mushy.

After 25 minutes remove the jars and let sit until they seal (this may take up to 24 hours). While it is frustrating if you have a jar, or two, that does not seal. You can refrigerate these pickles and give them a couple of weeks to “pickle” and eat them within the month. In the same way, if you do not want to can the pickles you can make crock pickles using this brine and let them sit in the refrigerator in a large jar(s) or a bowl or crock.

If you love pickles as much as I do, you have to try my grandmother’s recipe. If you have any questions please do not hesitate to leave a comment here, send me an email, or stop by my Facebook page.

Imagine this winter, when you pop open a jar of pickles and remember a steamy summer day when your kitchen was filled with the fragrance of dill. These pickles may remind you of your childhood and like me, you may appreciate the old-fashioned. I would wear a dress over jeans any day, I love the word ice-box, and I believe in setting a beautiful table. I believe that food made with love, and attention to detail, tastes better. Give these pickles a try and let me know what you think!