Vermont School Garden

A visit to a Vermont public school garden through the seasons.

Pickles From Cucumbers–No Vinegar!

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ED SHORE’S KOSHER DILL PICKLESPickles Ready for Curing

Yesterday our teen garden crew learned how to make pickles—from harvesting to canning. Follow along on this photo journey. Click on the recipe for Ed Shore’s pickles  at the top of this entry. Ed was a beloved physics teacher at the Putney School for thirty years. He was so much more, opening the world to his students by leading bike trips around the globe, raising an amazing family in Westminster West with his wife, Joan, and creating wonderful science experiments through cooking. He was the first person who suggested using grape leaves to me as a crisping agent in pickling. I haven’t yet found the chemical explanation for this reaction. Any investigative scientists out there looking for a research project?

Scrubbing Cukes

Scrubbing Cukes

Dill Head

Dill Head

Grape Leaves for Pickles

Grape Leaves for Pickles

 

 

 

 

 

Pouring Brine into jars

Pouring Brine into jars

Stirring Brine

Stirring Brine

Garlic Grape leaves and Recipe

Garlic Grape leaves and Recipe

Dill head and Garlic in Jars

Dill head and Garlic in Jars

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Author: vermontschoolgarden

I have been an elementary teacher at the Westminster Center School for 30 years. For most of those years, I maintained a garden as part of my teaching curriculum resource. Now I am the Garden Coordinator for all of the Westminster Center School classrooms.

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