By: Camilla BrownCOLLECTION PAPER

My grandmother’s name is Marry.When Marry was seven her mother showed her how to prepare for

pickling cucumbers. After her mothers death, She started to pickle other things, like carrots, cauliflower, and beans. She has been pickling for about

60 years. She makes pickled everything for family or social event.

GRANDMOTHER

Click icon to add picture

The garden after winter. It usually is green and over flowing with dill weed and other good stuff.

GARDEN

GARDEN CONT.

Click icon to add picture

She grew everything in her garden.

PICKLES

Click icon to add picture

She did buy some of stuff but grew most of it.

OTHER PICKLED THINGS

Click icon to add picture

BREAD AND BUTTER PICKLES

Ingredients15 Pickling cucumbers or 1 medium Onion; sliced

1 Celery stalk; sliced 1/2 Carrot; peeled and sliced

1 Jalapeno pepper; sliced with 8 Garlic cloves; peeled

1 bunch Dill 1 Sprig Thyme

~PICKLING LIQUID ~3 cups Water

2 cups White vinegar 1/4 cup Coarse salt

2 tablespoons Granulated sugar 3/4 teaspoon Ground cumin

1 teaspoon Black peppercorns 1/2 teaspoon Turmeric

2 Whole cloves 1 Bay leaf

DILL PICKLE RECIPE

Bring in one large stockpot water to a boil. Add cucumbers, immediately remove from heat, and drain in a colander. Rinse with cold water and

reserve. Combine pickling liquid ingredients in a medium saucepan and bring to a boil. Place cucumbers in a large container with remaining

vegetables and herbs. Pour hot pickling liquid over cucumber mixture and let cool. Tap down solids until liquid rises to top. Cover with plastic wrap and let stand at room temperature 1 day. Transfer to a sealed container

and refrigerate 3 days before serving. Store indefinitely.

METHOD

ANY QUESTIONS

THE END