A Good Busy Day || Easy Dill Pickles, The Best Zucchini Bread & Some Hard Work || July 2025

There’s always something going in the kitchen or the garden around here. Today it’s homemade dill pickles, a sweet loaf of zucchini bread with chocolate chips, and more chores than we care to count. It’s one of those days where you’re worn out by sunset, but your heart’s full. Come along for a real day on the homestead.

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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.

Zucchini Bread Recipe
-1 3/4 cup AP flour
-1 1/2 tsp baking powder
-1/2 tsp baking soda
-1 1/2 tsp cinnamon
-1/2 tsp salt
Combine these ingredients in a small bowl, sit aside
In a seperate bowl combine
-2 eggs
-1/2 cup oil (lard, butter, or oil)
-3/4 cup brown sugar
-2 cups grated zucchini
-vanilla
Preheat oven to 350. Add dry ingredients to wet ingredients. Mix until just combined. Fold in 1 cup chocolate chips. Add to greased loaf pan. Add chocolate chips on top of bread if desired. Cook for around 50 minutes. Check with toothpick. Let cool in pan for 10 minutes. Remove from pan to a plate to completely cool. Enjoy now or freeze for later.

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