Something You Can Do

Want to learn another “weed secret”? There are some weeds we use in the kitchen to season food! One of those kinds are called dillweed and can you guess how it is used? Did you guess dill pickles? Yes, that is right. For a fun project this month you can make some in your own kitchen—with some help, of course. This recipe is healthy for you because it doesn’t have any vinegar (which will rot in your stomach!).

Lemon Pickles

For each quart jar you will need:

• about 1 lb. pickling (small) cucumbers
• 1 garlic clove
• 1 dillweed head or 3 T. dry seeds
• 1 T. salt
• 1/3 c. lemon or lime juice

Have ready:

• a water bath canner
• measuring cups and spoons
• clean canning jars and lids

1. First scrub the cucumbers and decide how many jars you will need. Use the quart or half gallon sizes that have wide tops. To kill any germs, someone can help you put them in the oven (on the lowest heat) for 10 minutes.
2. Fill the canner half full with hot water. Put it on high heat to boil.
3. With oven mitts set the hot jars on the counter or a chopping board. Be careful!
4. Time to pack pickles! Measure and pour the salt and lemon juice into each jar. When the jars have cooled a little, put in the dill, garlic, and cucumbers. If you tilt the jar, you can pack the cucumbers standing up.
5. Next use a dipper to slowly pour boiling water over the cucumbers. Fill each jar to the “neck”—where it gets skinny. All the cucumbers should be covered.
6. Put your canning lids into the rest of the hot water to boil for 5 minutes. The heat kills any germs that might spoil the pickles. (Use tongs or a magnet to get them out.)
7. Wipe the jar tops. Set the hot lids on, and screw on the canning rings. Be careful!
8. With Mom’s help, put the jars in the canner. Fill it up with hot water until it covers the jars one inch. (If you have a steam canner, set the jars on the rack and just put an inch of water in the bottom to steam them.) Boil the jars for 10 minutes and then let them cool slowly on a dish towel.
9. If the lids are sealed down tight, they are sealed and ready to store—or give as a gift! If they do not seal, keep them in the fridge. Wait a month for them to “pickle” before opening.