I'll Make 'Em Till I Can't... || Cows, Cabbage, & the BEST Dill Pickles || June 2026

Today starts with a look at how Meagan begins her morning while Andy heads out to mow the pastures. Before long, we come together to tackle a big job in the garden, harvesting cabbage and picking cucumbers before they get away from us.

With plenty of work ahead, Meagan finishes the day in the kitchen making homemade dill pickles.

Thank you for spending part of your day with our family. We hope you'll pull up a chair, stay awhile, and enjoy a little glimpse of life here in the Appalachian foothills ❤️

If you’d like to check out our coffee, hats, shirts and things we use you can visit: https://truegritappalachianways.com

Dill Pickles
-8 lbs cucumbers
-3/4 cup sugar
-1/2 cup preserving salt
-1 quart water
-1 quart vinegar
-Dill
-Garlic

Prepare cucumbers, wash them under cold water, or let them sit in ice bath until ready to use. Use whole, cut into spears or slices. Combine sugar, salt, vinegar, and water in a large pot, bring mixture to a boil, stirring until sugar is dissolved. Reduce heat and simmer for 15 minutes. Put a piece of dill in the bottom of jar along with 1 clove of garlic. Pack cucumbers into jar, put another piece of dill and a garlic clove on top. Ladle hot pickling liquid over pickles until your 1/2 inch from top. Put lid and ring on jar. (Recommended)Water bath for 15 minutes. Let jars cool for 24 hrs. Remove ring, store in cool dark place.

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Видео I'll Make 'Em Till I Can't... || Cows, Cabbage, & the BEST Dill Pickles || June 2026 канала True Grit: Appalachian Ways