ORONO - When you think of harvesting vegetables from your garden, it may seem like an overwhelming task to keep up with. This week our Erin Thomas learned one way to preserve your yield. Check out her latest in "Backyard Gardener."
Take a cucumber from your garden. You may think you have to eat it within a few days. Well not necessarily...an age-old tradition practiced by your grandma is still hip.
This week I set out to learn how pickles are made. And with practically no prior knowledge I learned the basics from a University of Maine food safety expert.
First step, making brine. With one part vinegar, one part water, and salt...bringing that mixture to a boil.
Then add half a teaspoon of mustard seed, dill, garlic, and sliced cucumbers to the jar, followed by brine.
And then remove the lid and band from the boiling water.
Then place in the boiling water bath for ten minutes, and remove to check the seal.
If done properly, your pickles should be storable at room temperature.
For this canning recipe and more click here.