Brine-Cured Dill Crock

I've got a few things on my mind right now.

And one is most definitely doing some fun things with some of my produce to get it ready for future eating.

In a rare moment out of the garden today, I happened upon a rambling-type recipe by Euell Gibbons, of "Stalking the Wild Asparagus" fame.

It described his way of putting together a wonderful melange of whatever veggies he had available. And of course being Euell Gibbons, he snuck in a few treats he had foraged.

I have done some of these exceptionally easy and delicious pickled items before and it is definitely worth sharing. The best part is making your mix uniquely you-add whatever you like and see how it turns out.

Brine-Cured Dill Crock

4 handfuls fresh dill

1 gallon glass jar or crock (or larger)

3 peeled cloves garlic

3 hot chili peppers, sliced with seeds removed

1 lb Jerusalem Artichoke (sliced into 1/2 " rounds)

6 scallions or onions, sliced

1 head cauliflower, broken into florets

1 lb beans, left whole

3 carrots sliced

3 stalks celery sliced

10 small pickling onions

1/3 cup salt and

8 cups white vinegar

With dill on the top and bottom layers, layer all other veggies into your crock.

Combine salt with 2 cups of the vinegar and mix to dissolve. Pour over vegetables in crock, then add remaining 6 cups of vinegar, ensuring all vegetables are covered.

I use a heavy plate to cover my veggies, pushing them down under the liquid.

Stand this concoction on your counter for 4-6 days, then refrigerate. Drain off liquid after a week or so, and the veggies will stay good for 2-3 months.

Alternately, it can be canned in it's own brine, using a hot water bath.

Enjoy and get creative with it!

(from Rodale's book" Stocking Up " by Carol Hupping)