Pickling

Preserving the best of Hagerman’s. Image

Bring to a boil: 1 cup vinegar, 1/4 cup water, 1 tsp salt, 1 tsp corn starch, 1 tsp sugar, and as much  dill, ginger, mustard seed as you like.  Add a pint of pickling cucumbers, then immediately seal in a sterilized jar. For beets, boil for about 20 minutes and peel before adding to the pickling mixture.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s