Here in Logan County WV, the harvest is just about ended. With bountiful harvests having come in, people have been busy preserving what they can for the upcoming winter months. Some people prefer to can their harvest, some freeze, some dry, and some use a combination of all three methods, depending upon what they are trying to preserve. This year several gardeners made veggie powders by drying things like tomatoes, onions peppers, and then running them through a blender to turn them into a powder that can be used to flavor soups, stews, and sauces.

We have seen quarts and quarts and more quarts of kraut canned, pints of bread & butter pickles, dill pickles, zucchini pickles, and apple butter, bags of dried beans (both pinto and leather britches), dried onions and tomatoes, all put up for the coming winter. Green beans have been canned and frozen, as have peppers, corn, and more. They’re now being followed by winter squash, pumpkins, potatoes, and sweet potatoes being stored in cool, dark places so that they last until the next growing season. There’s going to be some good eating this winter!

Here’s a recipe for spicy dill pickles (just leave out the hot pepper if you want to go no-heat:

Ingredients

10 pickling cucumbers

5 c water

3 1/2 c apple cider vinegar (must be 5% acidity)

8 T pickling spice mix

Fresh dill

16 large cloves of garlic

2 T sugar

8 small red hot peppers, whole

1 medium onion, thinly sliced

4 T pickling salt

8 pint jars with lids

Instructions

1. Sterilize your mason jars and lids by cleaning well with soap and water, and then placing into a water bath. Boil 10 minutes. Leave this boiling after you take the jars out.

2.While the jars sterilize, wash and rinse the cucumbers, trim off the ends, and slice into whatever style you prefer.

3.To each jar, add: 2 cloves garlic, 1 T pickling spice, some fresh dill, and 1 hot pepper.

4.Add in the pickles and onions, packing the jars as tight as you can.

5.Add your water, vinegar, pickling salt and sugar to a pan and heat over medium-high heat, bringing the mixture to a boil. Stir to make sure the salt and the sugar fully dissolve and don’t stick to the bottom and burn.

6. Using a funnel, pour the brine into the prepared jars, leaving 1/2″ of space at the top. Place the seals

on and seal hand tight. Don’t do too tight.

7.Return your now filled jars to the hot water bath, making sure the jars are covered by at least 2” of water. Boil for 15 minutes.

8.when done, remove the jars carefully and place on a towel lined cooling rack.

9.The seals will pop as they lock tight, and should all seal within 24 hours of being canned.

10.Any jars that fail to seal should be stored in the refrigerator and used within 4-6 weeks.

11. Store your canned dill pickles in a pantry or cool dry place for up to 1 year. It’s best to allow the

pickles to sit at least 3 weeks: the longer they sit the better the flavor.