Barry’s Dill Pickles

In September 2012, I wrote about a road-trip that Alan and I took up to Oregon. It included a stop at Suzy and Barry Stone’s incredible home on the Rogue River. Two lovely, generous hearted people with a vegetable garden to match (lovely and generous hearted!) That vegetable garden was something to behold and as evidenced by photos that Barry sent to me last week it’s even bigger and better four years later. How I would love to be there in that garden, with those lovely people, strolling through the garden, cooking, and river rafting, and hanging out…

When Barry sent me photos of the updated garden he also told me about the jamming and canning that he’d been doing this summer. Apricot, peach, dill pickles. I was all over that one – dill pickles. Off I went to the Mar Vista farmer’s market to find pickling cucumbers and they were gorgeous and ‘organic’ (whatever that means these days) and I also bought beautiful dill from the flower people at the Mar Vista farmer’s market. Barry was kind enough to share his recipe which is uncomplicated and yields perfect pickles. I have some in the fridge and some I canned – waiting for recipients.

Here’s how.

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Categories: Condiments, Snacks, Vegan, Vegetable Dishes, Vegetarian

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