My girl is still on cognitive rest since her concussion last week. So I've been creative at finding things that she can do without reading, using a computer screen or watching television. Her doctor is thinking a few more days of brain rest.
So after today's pantry we made spicy dill pickles out of the cucumbers we bought at the Farmer's Market with Caleb on Saturday. Caleb and Jon love dill pickles, but they especially like it when I can them with two cloves of garlic, a jalapeno and a sprig of dill in each jar.
The twenty cucumbers yielded six quarts of dill pickle spears. Now to let them sit and soak up the flavors. They should be ready to serve in two weeks. The great thing about processing pickle is that you can do it in a water bath and you don't need a pressure cooker.
We remember the fish we ate in Egypt at no cost—also the cucumbers,
melons, leeks, onions and garlic. Numbers 11:5
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