Recipe of the Month

8-10 small pickling cucumbers

2 cups white vinegar

2 cups water

2 tablespoons pickling salt

4 heads fresh dill or 4 teaspoons dill seeds

4 small cloves garlic

Directions:
1. Fill canner with water and bring to a boil. Sanitize jars in boiling water for at least 10 minutes.
2. Cut a thin slice from the ends of each cucumber and discard. Cut cucumbers into spears, chips, or leave whole. 
3. Combine vinegar, water, and salt in a saucepan and bring to a boil.

4. Remove hot jars from canner. Place 1 head fresh dill or 1 tsp dill seeds and 1 clove garlic into each jar; pack in cucumbers. Feel free to add additional spices for interest, like hot chili flakes or pickling spice blends.

5. Pour boiling vinegar mixture over cucumbers to within 1/2 inch of rim (head space). Put lids on the jars. Process in the canner for 10 minutes for pint  jars. 

6. Remove jars from canner. Let sit for 24 hours. Store in cool, dark place for at least two weeks to let the flavors develop. 

(Source: Vermont Harvest of the Month)

1.5 cups mini cucumber sliced into rounds and seeds removed

1.5 cups strawberries thinly sliced

1 cup blueberries

1 bunch fresh basil sliced into ribbons

1/4 cup fresh mint

1 tsp lemon juice (optional)

1 tbsp olive oil (optional)

1/2 tsp fresh cracked black pepper (optional)

Directions
1. Thinly slice strawberries and cucumber and add to a large mixing bowl.

2. Toss in blueberries, mint and basil until everything is combined.

3. If using, drizzle olive oil and lemon juice over salad and add fresh cracked black pepper, tossing again to combine all ingredients.

(Source: Pretty Delicious Life)