Home Grown

Sharing recipes, and bucket dill pickles

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I think the best part of cooking is sharing recipes, especially great ones. My mom is always sharing recipes with me, and I’m yet to be disappointed by any of them.

We were able to visit with my parents Janice and Larry Eining this past weekend when we traveled to Dell Rapids for the football game on Friday. It was nice having an excuse to be in town and see them.

Of course, it’s impossible to ever just stop in without having my mom offer something for us to eat and enjoy. If she isn’t cooking up a full course meal, she always has some sort of sweet treat like bars or cookies available for us or anyone else who happens to stop.

Last Friday was no exception. She started by offering us dill pickle chips from a gallon ice cream pail that she said were finally ready to eat. They were delicious, so I had to get the recipe from her.

Then, she found out we hadn’t eaten supper, so before I could even attempt to stop her, she had the stove fired up and was browning hamburger. Within no time she was serving us barbecues, baked beans and chips, and that was followed with hello dolly bars and peanut butter cookies

The recipe for bucket dill pickles that I got from my mom was passed to her from my aunt Carolyn Mentele. I love it when others share great recipes, and I am happy to share it with all of you this week. Enjoy!

• Cucumbers: Use whole cucumbers if small. If using larger cucumbers, slice or spear.

• Alum: Alum is used to keep pickles crisp. You can often find it in the seasoning section of the grocery story.

• Garlic: Use half the garlic in recipe, if minced or sliced, because this will intensify the flavor.

Need tips and tricks? Submit your questions to amy@kingsburyjournal.com 

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