Calypso Storage Share Note: Week of August 29, 2005

Your Share This Week:

String Beans
Carrots
Summer Squash
Dill
Garlic
Kale
Turnips

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Mixed Vegetable Pickles: (We got feedback that this recipe is way too salty- please proceed with caution!)
(Makes six pint jars)

Pack 1 clove of garlic and a part of a dill head into hot jars. Chop carrots into thin strips and slice squash into ½ thick disks. Pack carrots, squash, and beans into jars on top of the garlic and dill. Fill each jar with hot vinegar mixture, ½ inch from the top. Adjust lids. Boil in a hot water bath for 10 minutes.

Vinegar Mixture:
3 cups white vinegar Mix all ingredients together and bring to a boil.
3 cups water
1 cup sugar
1 cup pickling salt
3 tbs pickling spice

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