This is the time of year for pickling, when the garden has an abundance of cucumbers, carrots and beets. This was Carly’s first try at pickles and she was impressed with how easy it can be. Pour a boiling mixture (1 part water, 1 part vinegar and 1 tablespoon coarse salt per cup) of liquid into hot sterile jars that have been filled with raw carrots and cucumbers or green beans, fresh dill and garlic, and screw the cap on tight. The jars will seal and in a few weeks you will have pickles.