According to the Old Farmer’s Almanac, the equinox that ushered in the autumn season occurred on September 22nd, this year.
The autumnal equinox happens when the Sun crosses the celestial equator (an imaginary extension of Earth’s equator line). For us, in the Northern Hemisphere, when the Sun goes from north to south across that equator, it marks the beginning of autumn.
Associated with the autumnal equinox is the Harvest Moon. Why is it called the Harvest Moon? “For several evenings, the moonrise comes soon after sunset. This results in an abundance of bright moonlight early in the evening, which was a traditional aid to farmers and crews harvesting their summer-grown crops.”
Pickle Recipe
In the fall, many people can and pickle fruits and vegetables to enjoy throughout the colder months and to give as gifts.
To celebrate the autumnal equinox, youth in the Crisis Program learned how to make their own pickles.
This was an opportunity to teach youth about how easy and cost effective it can be to make your own version of a consumable. The young people had a blast coming up with their own spice creations and labels.
This is the recipe they followed. The recipe and instructions are also shared below.
This recipe serves approximately 24 spears (about two, one-quart jars).
Ingredients
- 1¼ cups distilled white vinegar (5% acidity)
- 3 tablespoons kosher salt
- 2 tablespoons sugar
- 2 cups cold water
- 1¾ to 2 pounds Kirby cucumbers (about 6), cut into halves or spears
- 2 tablespoons coriander seeds
- 6 large garlic cloves, peeled and halved
- 1 teaspoon mustard seeds
- ¼ teaspoon red pepper flakes
- 16 dill sprigs
Instructions
- Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic, or Teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
- Stuff the cucumbers into two clean one-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate for about 24 hours, then serve.
The pickles will keep in the refrigerator for up to one month. Enjoy!