Add Pop To Your Pickling With Fermented Dills

Click here to get this national bestseller at Lehmans.com.

Click here to get this national bestseller at Lehmans.com. It’s THE book to have if you’re into fermenting.

There seems to be a rapidly growing movement toward returning to traditional methods of preserving foods, such as canning, dehydrating, root cellaring, and even… fermenting.

Fermentation particularly seems to be an unfamiliar concept in our fast-paced culture today. Often times when Americans think of something being fermented, they equate it to being rotten or spoiled. We forget that sauerkraut, in fact, is a fermented food. And it’s highly nutritious for you, as are many fermented foods! Almost every culture around the world incorporates fermentation in their daily food preservation techniques. Americans are slowly beginning to re-learn this forgotten art. Continue reading

“Angelic” Dill Pickles Bring Sweet Memories

stilllifedills

When your cukes, garlic and dills are completely fresh, your pickles will be perfect! Click here to see a popular reference from Lehman’s!

I don’t make dill pickles anymore! I used to, for years. And when I did make them, many in my family like them and feel that the recipe I use is a great one.  But in the past few years, I have not made anymore.  Let me take you back to explain why, and share my pickle recipe with you.

In 2004, husband Norm and I bought our “forever home” in southwest Minnesota.  In October of 2005, we retired from Historic Murphy’s Landing in Shakopee, Minnesota, and moved down here.  Norm got a job and I stayed home, planning to start retirement in January.

On November 22, 2005, Norm fell and hurt his neck.  He had only been working for about 6 weeks, so had no insurance at work.  I took him to the VA in Sioux Falls, where they discovered that his neck was broken.  He spent a week in the hospital, getting a “halo” to hold his neck still so that it could heal, as surgery was not an option. Continue reading