Deep South Dining | Food Waste and Composting

Topic: Malcolm and Carol welcome Matt Casteel, founder of wurmworks, LLC, to the show to talk about composting and the importance of worms in the process. Neil Strickland, Carol's composting partner, also joins the show to talk about Permaculture and living off the land in Mississippi.Guest(s): Matt Casteel and Neil StricklandHost(s): Malcolm White and Carol PalmerEmail: [email protected] **Recipe**Refrigerated Spicy Dill Pickles2 lbs. pickling cucumbers2 tsp pickling spice2 garlic cloves, crushed1 jalapeno pepper, mincedBrine:2 cups white vinegar (5%)1 cup water2 Tbsp sugar1 Tbsp pickling saltWash and trim vegetables; leave whole, halve, quarter, slice, or chip. Prepare brine to boil in a small stainless-steel saucepan; reduce heat, and simmer 3 minutes, stirring to dissolve sugar and salt. Tightly pack vegetables into 1 hot (1-qt/1-L) or 2 hot (1-pt/500-mL) jars. Pour hot brine over vegetables to cover. Cover jar with lid; let stand 1 hour or until cooled to room temperature. Store in the refrigerator for at least 1 month for best flavor or up to 3 months. (The longer pickles stand in refrigerator, the more flavorful they will become.)Source: The All New Ball Book of Canning and Preserving Hosted on Acast. See acast.com/privacy for more information.