A chronicle of my adventures growing, preserving, cooking and eating from my garden and everywhere.

Judy’s Dill Pickles Recipe

By Judy Neilson, my mom


4 cups small pickling cucumbers

1 cup white vinegar

1 cup water

1.5 tbs kosher salt

4 heads fresh dill

1 tsp yellow mustard seeds

1 tsp brown mustard seeds

1 tsp red pepper flakes or 2 small dried red chilies

2 cloves garlic, peeled


Fill a pot large enough to submerge two pint jars with water and bring to a boil. Pack 2 sterilized pint jars with 2 heads dill, 1/2 tsp each yellow & brown mustard seeds, 1/2 tsp red pepper flakes, one clove garlic and cucumbers as tightly as possible.  Bring vinegar, water and salt to a boil.  Fill pint jars within 1/2 inch of the top.  Wipe rims and seal with hot lids.  Process in boiling water for 10 minutes.

Spiced Pickled Beets Recipe

By Tammy Kimbler


4 cups cooked, cubed red beets

1 cup red wine vinegar

1/3 cup sugar

1/4tsp salt

1 small stick cinnamon, broken in 2

2 tsp whole cloves

2 tsp whole allspice

2 tsp whole cardamom seeds


Pack two sterilized pint jars with cubed beets.  Put remaining ingredients in a pan and bring to a boil.  Pour over beets, wipe rims and seal with hot lids.  Process in boiling water for 10 minutes.

Known to many for my incredible ability to organize, I tackle gardening and life with equal verve.  Obsessive, is that a bad thing?