The weather is crisp and dry with a little nip in the air. It truly is my most favorite time of the year. It’s when we all can slow down a little and enjoy some quiet time. Fall, yes, bring on fall.

I’m moving into pickles. My mustard pickles are easy and delicious. Lots of people ask me for a jar or two and I am much to oblige. David Warford and my cousin Tyler Blake just love them. The girls at work always are up for a jar and my niece Stephanie asked if she could take a jar back home when she heads back to Vermont. I said yes, of course. I’m glad so many people are asking for them. I’ve just ordered another case of pickling cucumbers from Brown’s farm stand across the street from the Irving station.

Here is what you’re going to need: a big jug of cider vinegar, onions and fresh garlic (or garlic scapes when in season), dry mustard, salt and pepper, dill (fresh or dried) and water.

First, you will want to have the big pickling jars with the wide necks. They are easier to work with. I always wash the jars out well and while you’re at it, scrub your cucumbers in cold water and set aside. Now, cut up your cukes, chunk them, half-moons or spears … it really doesn’t matter so make it your own and have some fun with it.

Line up your jars; I make an assembly line. First, add fresh garlic, onions optional, and add the cukes, one teaspoon of dry mustard, one teaspoon of salt, a pinch of dill and pepper. Now pour your vinegar three quarters to the top.You need to leave some room for water. Top it off with water – don’t go all the way, you need shake room. Here is why these mustard pickles are so easy. Once you get them all together they sit with your lids on tight. You have to keep them on your counter for 24 hours. You must shake them a few times in the 24-hour period. After that, you put them in your refrigerator. After 10 days, they are ready to eat. The longer you let them sit, the better they are. They will last well over a year as long as you keep them refrigerated. They are crisp and will make you pucker.

Pickling goes way back to my childhood. My Nana Orne always made mustard pickles in an old crock that sat in a basement. The times have changed but the pickles have not.

Please watch out for school buses and our children. School has started … the real Mother’s Day, LOL!

Take care and be kind.