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Collection Paper

Collection Paper. By: Camilla Brown. Grandmother. My grandmother’s name is Marry.

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Collection Paper

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  1. Collection Paper By: Camilla Brown

  2. Grandmother • My grandmother’s name is Marry. • When Marry was seven her mother showed her how to prepare for pickling cucumbers. After her mothers death, She started to pickle other things, like carrots, cauliflower, and beans. She has been pickling for about 60 years. She makes pickled everything for family or social event.

  3. Garden The garden after winter. It usually is green and over flowing with dill weed and other good stuff.

  4. Garden cont.

  5. pickles She grew everything in her garden.

  6. Other pickled things She did buy some of stuff but grew most of it.

  7. Bread and butterPickles

  8. Dill pickle recipe • ~PICKLING LIQUID ~ • 3 cups Water • 2 cups White vinegar • 1/4 cup Coarse salt • 2 tablespoons Granulated sugar • 3/4 teaspoon Ground cumin • 1 teaspoon Black peppercorns • 1/2 teaspoon Turmeric • 2 Whole cloves • 1 Bay leaf • Ingredients • 15 Pickling cucumbers or • 1 medium Onion; sliced • 1 Celery stalk; sliced • 1/2 Carrot; peeled and sliced • 1 Jalapeno pepper; sliced with • 8 Garlic cloves; peeled • 1 bunch Dill • 1 Sprig Thyme

  9. Method • Bring in one large stockpot water to a boil. Add cucumbers, immediately remove from heat, and drain in a colander. Rinse with cold water and reserve. Combine pickling liquid ingredients in a medium saucepan and bring to a boil. Place cucumbers in a large container with remaining vegetables and herbs. Pour hot pickling liquid over cucumber mixture and let cool. Tap down solids until liquid rises to top. Cover with plastic wrap and let stand at room temperature 1 day. Transfer to a sealed container and refrigerate 3 days before serving. Store indefinitely.

  10. The end • ANY QUESTIONS

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