Against the Grain

I have recently been trying to re-create the generic products I buy at the grocery store. By making certain items at home, I can control sodium levels and know exactly what ingredients are in my food. No more sneaky bpa infesting or preservatives! So far, I have made homemade pickles, "sun dried" tomatoes and pesto.

First came the pickles! The Root Cellar had a great deal on baby cucs, which inspired me to go ahead with making pickles.





           

     the fixin's





I gathered all of my ingredients (I used a recipe from Ricardo and Friends, which you can find on the Food Network website). It is fairly simple, just onion, garlic, vinegar and spices, a good jar and cucumbers, of course! You add the vinegar and spices to a pot and bring to a boil, then pour the hot pickling liquid over the cucumbers snug in their jar. Then you have to wait the agonizing two weeks while they get pickled!

After the two weeks was up, John and I dove in! They were supposed to be dill pickles, but I found them to be more like bread and butter pickles (which I don't really like), but John loved them, and they are all in his belly! Next time I will add more dill seed and weed and less onion.