Living The Folk Life
All kinds of great subjects dealing with living a simpler, more old fashioned, folk style life. In Living the Folk Life we will cover everything from canning to music, from history to tools, to who knows what.
Gifts from the Garden
This is the time of year when the cucumbers have grown to just the right size for pickles - dill, sweet, or my favorite, bread and butter or refrigerator pickles. This recipe is a quick and non fussy one that produces a nice pickle that compliments just about anything. These have been a favorite for generations.
1 gallon of sliced cucumbers
1 large onion
6 cups sugar
2/3 cup salt
3 tsp mustard seed
3 tsp celery salt
3 tsp turmeric
1) Slice the cucumbers into slices about 1/8 inch thick. The onion can also be cut into thin slices and combined with the cucumbers. Place the mixture in a bowl and set aside.
2) Combine the vinegar, sugar, salt, mustard seed, celery seed, and turmeric and bring to a hard boil.
3) Sanitize containers of your choice - canning jars work the best. Load the jars with the cucumber and onion mixture (these can be packed solidly).
4) Pour the hot vinegar mixture into the jars, cover, refrigerate for at least 24 hours before serving.
We will be using cast iron quite a bit, especially in the Dutch oven cooking segments. Here is a presentation I put together on antique cast iron and what to look for when making your purchases. Cast iron will always be one of the best cooking surfaces you can use and fun to collect. If you don't want to go the antique route, Lodge Manufacturing and Camp Chef make top notch products.