Buy the 2015 Old Farmer's Almanac!
Every couple of weeks, I madeEvery couple of weeks, I made a fresh brine--half cider vinegar, half tap water—filling the crock two-thirds full. I’d add three or four dill heads, a few peeled garlic cloves, and a little pickling salt. Then I’d start adding vegetables, usually weighing them down into the brine with a small plate.

Shop Wind Bells in the Almanac General Store