At Shea’s little daycare, she is one of several babies that are all born within a week of one another. There’s only 8 or 9 babies all together, but 4 of them were born just days apart. Needless to say, she’s enjoying daycare and she has lots of friends who are learning and enjoying right along with her. Well, sort of. At least 2 of them are walking and we’re just a few short weeks into our crawling efforts 😉
Anyway, I digress.
I’m always interested in seeing 1. what Shea’s friends eat at daycare and 2. what Shea actually eats at daycare.
For me, she won’t eat peas or sweet potatoes…but she will at daycare.
She at least *tried* blueberries today at daycare, but for me, she practically spit them in my face the second they touched her tongue.
She eats quite well, it seems…whatever I send her with. Today was marinaded chicken, peas, sweet potatoes, cucumber, avocado, and blueberries. Quite the smorgasbord. I even created her own hashtag on Instagram to share what she’s eating. #whatsheaate
I know it’s too early to tell, but Shea is showing a preference for savory and salty over sweet. I’m basing this on the fact that she loves meat, seafood, gumbo, and mashed potatoes but seems pretty iffy on most fruits. Nevertheless, I’m sending everything her way to try. Whatever we’re eating, she’s eating.
Tonight, we were sampling Easy Garlic Dill Pickles (yum!) and comparing them to these Copycat Claussen Dill Pickles. Shea was eyeing the pickles and so I set one on her tray and she proceeded to suck on the pickle for the next 15 minutes. Ha!
That said, the verdict is still out on which pickle recipe takes first place. They’re both absolutely delicious!
- 10 pickling cucumbers, sliced or cut into spears
- 12+ sprigs fresh dill
- 10 garlic cloves, cut into slivers and divided
- ½ cup minced onion
- 2 tsp mustard seeds
- 9 cups water
- 3 cups apple cider vinegar
- ¾ cup canning salt
- Add cucumbers, dill, and half of the garlic slivers among 6 quart-sized mason jars.
- In a pot, bring remaining garlic slivers, minced onion, mustard seeds, water, vinegar, and salt to a boil, boiling until salt fully dissolves; allow to cool.
- Pour vinegar mixture over cucumbers and let jars sit on the counter for three days, shaking or turning them occasionally.
- Transfer jars to the refrigerator and refrigerate for up to one year.
I did not calculate nutrition information for this recipe because it would be such a wild guess on sodium.
Yum! I’m definitely going to make these! We love pickles.
You won’t be disappointed. I’ve been using this recipe for years.
I loves me some pickles! When Hannah was little we took the same way home from daycare. Every.single.day. And every single day we would pass by McDonald’s and she’d ask for a happy meal. Nope! But I would say “how about a Mommy Happy Meal?” Yes!
All I would do was wrap up whatever I was making for dinner and then put it in a white lunch bag that she had previously decorated with stickers and stuck a small $1 store prize in. She could literally see that there were pork chops and mashed potatoes on the table, but she’d pull everything out of her bag and announce “I have a pork chop! I have mashed potatoes!” So cute.
These look delicious! Do you know of an easy way to keep pickles crisp / crunchy during the pickling process? I have had a few batches that end up a bit less crunchy than i’d like, but I’m hoping to find some easy solutions to this. Thank you so much for sharing your recipe!
If you let the brine cool before pouring over the cucumbers it helps keep them crisper, as well as refridgerating them instead of shelving.
When is the earliest I need to wait before Its good to eat?