Jun.27, 2011
categories: recipes
MIX magazine June cover

Tess was featured in the June issue of MIX Magazine about ways to celebrate summer. As you may know Tess is the quintessential urban gardener with chickens, a rabbit, berry bushes, fruit trees and a huge garden in her small city yard - it’s quite amazing really. So naturally, one of her favorite things about summer is putting up food. She shared her “Chickie” Grandma’s pickle recipe with MIX and we have included it below. Read the story here, and if you make a batch yourself let us know how they taste!


Grape leaf and horseradish leaf were traditionally used to encourage pickles to stay crisp. But if you remove the blossom ends of the cucumbers (which has enzymes that make pickles go soft) you can skip the leaves.

Pickling cucumbers
3 to 4 garlic cloves
3 to 4 heads fresh dill
4 to 5 small red chili peppers
2 heaping tablespoons rock salt
1 cup distilled white vinegar
1 fresh grape leaf
1 fresh horseradish leaf
2 sprigs fresh parsley

Fill a 2-quart jar with pickling cucumbers. Add the remaining ingredients. Fill jar with boiling water to 1/4 inch from the top. Add lids and process in a water canner for 15 minutes. Let pickles sit for six months before opening for best flavor.

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